Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, raspberry jam, banana with desiccated coconut cake #mycookbook. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Raspberry jam, banana with desiccated coconut Cake #mycookbook is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Raspberry jam, banana with desiccated coconut Cake #mycookbook is something which I have loved my entire life.
This coconut and raspberry cake is an absolute dream. Afternoon tea never looked so good. Mix the desiccated coconut with a few drops of water and a little food colouring until you get desired colour.
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 cook it.
The ingredients needed to make Raspberry jam, banana with desiccated coconut Cake
#mycookbook:
- Take self-raising flour
- Take caster sugar
- Get melted butter
- Prepare over ripen bananas
- Get raspberry jam
- Prepare semi skimmed milk
- Prepare vanilla extract
- Prepare desiccated coconut
- Prepare medium size eggs
- Get Some fresh raspberry to decorate
- Prepare For raspberry icing
- Get icing sugar
- Get raspberry jam
- Take melted butter
Add the desiccated coconut (I used leftover coconut pulp from this coconut milk recipe) and fold again. Place another cake layer on top and repeat with the jam and coconut filling. Remove the cake from the oven and immediately spread the jam over the top. Allow the cake to cool then and sprinkle with the desiccated coconut and place the extra raspberries on top.
Steps 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.
Beat all the cake ingredients together until smooth, pour into the tin, then smooth the top. Coconut cake filled and topped with raspberry jam and decorated with desiccated coconut. Meanwhile, place remaining desiccated coconut in a small frying pan. Transfer to a bowl to cool. Sprinkle a pinch of toasted coconut on top of each cake to serve.
So that’s going to wrap it up for this exceptional food raspberry jam, banana with desiccated coconut cake #mycookbook recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
