Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, raspberry jam, banana with desiccated coconut cake #mycookbook. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Raspberry jam, banana with desiccated coconut Cake #mycookbook is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Raspberry jam, banana with desiccated coconut Cake #mycookbook is something that I have loved my whole life. They are nice and they look wonderful.
Gluten free flour Banana Coconut milk egg. This is a recipe for a Victoria sponge cake with raspberry jam filling and coconut cream frosting. A delicious, simple celebration cake! desiccated coconut.
To get started with this recipe, we must first prepare a few ingredients. You can have raspberry jam, banana with desiccated coconut cake #mycookbook using 14 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Raspberry jam, banana with desiccated coconut Cake
#mycookbook:
- Get 1 cup self-raising flour
- Prepare 1 cup caster sugar
- Make ready 1/2 cup melted butter
- Get 2 over ripen bananas
- Get 3 tbsp raspberry jam
- Take 3 tbsp semi skimmed milk
- Take 1/2 tsp vanilla extract
- Make ready 2 tbsp desiccated coconut
- Prepare 3 medium size eggs
- Get Some fresh raspberry to decorate
- Make ready For raspberry icing
- Take 1/2 cup icing sugar
- Take 3 tbsp raspberry jam
- Take 3 tbsp melted butter
Beat all the cake ingredients together until smooth, pour into the tin, then smooth the top. Coconut and raspberries are two flavors that complement each other perfectly. The sweet, tropical flavor from the coconut works in perfect harmony with the tartness of the raspberries. In this dessert, the coconut and rapsberries are mixed into a buttery and rich cake batter for the perfect after di.
Instructions to make Raspberry jam, banana with desiccated coconut Cake
#mycookbook:
- In a bowl mix all the ingredients. Beat them for 2-3 minutes with an electric hand mixture. Now take a 8inch cake tin & Grease it with butter.
- Preheat the oven. Pour the batter in the cake tin. Put it in the oven & bake for 45MINS at 350F. Now mix the icing sugar with raspberry jam & butter. Mix them well until the mixture gets silky.
- Now let the cake cool down for 5mins. Then spread the icing on it. Decorate with some fresh raspberry & sprinkle some desiccated coconut over it.
Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! The coconut cakes are really delicious and have a lovely soft, moist texture but they are a little crumbly due to the coconut in them. In a small pan over a low heat, whisk the jam until smooth. Spread jam evenly over the top and scatter with desiccated coconut. This coconut cake recipe from Miranda Gore Browne is a perfect tea-time treat, combining light sponge with sweet jam and flecks of desiccated coconut.
So that is going to wrap it up with this special food raspberry jam, banana with desiccated coconut cake #mycookbook recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
