Raspberry And Coconut Loaf Cake Recipe 375 Food
RASPBERRY AND COCONUT LOAF CAKE RECIPE - (3.7/5)
Provided by MaryA.
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 180C/350F/Gas Mark 4, and line a 1kg loaf tin with baking parchment. In a large bowl, beat together the butter, caster sugar and vanilla extract, before adding in the eggs one at a time, beating between each addition. Fold in the desiccated coconut, and then add the flour and milk a bit at a time. Spoon a third of the batter into the loaf tin, before spreading the raspberry jam in a layer on top of the batter. Cover the jam with the remaining cake batter. Bake in the oven for 35 minutes, then cover with tin foil and bake for another 20-25 minutes until cooked. Leave the cake to cook on a wire rack, and meanwhile you can prepare the icing. Sieve the icing sugar into a bowl and add water until it reaches the right consistency. Then add the raspberry jam until you get the desired shade of pink. Once the cake is cool, spread the icing over the top, and then cover with some more coconut
RASPBERRY AND COCONUT BREAKFAST LOAF
This deliciously sweet loaf is perfect to grab and go for breakfast, but works as well for an easy summer dessert, and it's gluten free and grain free to boot.
Provided by Alice Liveing
Categories HarperCollins Bread Cake Wheat/Gluten-Free Breakfast Brunch Dessert Raspberry Coconut Almond Honey
Yield Makes 1 (1-lb.) loaf
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line a 450g (1lb.) loaf tin. Blitz the almonds in a food processor to a flour-like consistency (if you are using ground almonds, skip this step).
- In a mixing bowl, mix together the ground almonds, desiccated coconut, lemon zest and baking powder with a pinch of sea salt.
- In another bowl, whisk the eggs until fully combined, then add the honey. Add the wet mixture to the dry mixture, then gently fold in the raspberries. Carefully pour the mixture into the lined tin, gently pressing in the extra raspberries. Bake in the hot oven for 50 to 60 minutes, until cooked through and a knife inserted comes out clean, covering with foil for the final 20 minutes.
- Brush with honey and sprinkle with the extra desiccated coconut. Transfer to a wire rack to cool, then slice and serve.
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- Preheat the oven to 180c and line a loaf tin. Beat the butter and sugar together until fluffy. Fold in the oil and flour and stir softly. Carefully stir in the desiccated coconut and fold in the raspberries (careful not to mix harshly, try to avoid the raspberries breaking). Pour the mixture into the loaf tin and bake in the oven for 55 minutes until golden. Leave cool in the fridge for an hour to chill.
- In a separate bowl add the icing sugar and coconut milk together with a little bit of butter. Stir together until fluffy. Spread of top of the loaf and top with some raspberries and coconut shavings. Enjoy!
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- Preheat the oven to 180°C or 160°C for fan forcedGrease and line a loaf tin approximately 21cm X 11cm
- Place the coconut, milk, raspberries, sugar and flour in a large bowl and mix with a wooden spoon or a spatula until you have a smooth batter.
- Pour the batter into the prepared tin and bake in the centre shelf of the oven for 1 hour or until a skewer inserted in the centre comes out clean.
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