Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, raspberry jam, banana with desiccated coconut cake #mycookbook. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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.
Raspberry jam, banana with desiccated coconut Cake #mycookbook is one of the most well liked of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Raspberry jam, banana with desiccated coconut Cake #mycookbook is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook raspberry jam, banana with desiccated coconut cake #mycookbook using 14 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Raspberry jam, banana with desiccated coconut Cake
#mycookbook:
- Prepare 1 cup self-raising flour
- Take 1 cup caster sugar
- Prepare 1/2 cup melted butter
- Prepare 2 over ripen bananas
- Take 3 tbsp raspberry jam
- Get 3 tbsp semi skimmed milk
- Take 1/2 tsp vanilla extract
- Get 2 tbsp desiccated coconut
- Make ready 3 medium size eggs
- Make ready Some fresh raspberry to decorate
- Get For raspberry icing
- Take 1/2 cup icing sugar
- Get 3 tbsp raspberry jam
- Get 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’s going to wrap this up for this exceptional food raspberry jam, banana with desiccated coconut cake #mycookbook recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
