Raspberry And Coconut Loaf Cake Recipe 375

COCONUT RASPBERRY CAKE

Steps:

• Preheat the oven to 325 degrees Fahrenheit. Grease 2 (8-9 inch) round cake pans and line with parchment paper.
• Combine all the wet ingredients (egg, egg whites, water, cream of coconut, vanilla and coconut extract) together and mix to combine.
• In a large bowl of a standing mixer, with a paddle attachment, or using a hand mixer, combine all the dry ingredients (flour, sugar, baking powder and salt) and mix to combine.
• Add the softened butter, mixing on low speed, one piece at a time, until it's incorporated into the dry ingredients, about 2 minutes. The butter pieces shouldn't be larger than pea sized.
• With the mixer running on low, pour in the liquid ingredients. Mix until the batter is smooth.
• Divide the batter evenly between the two prepared cake pans.
• Bake in the preheated oven for about 30 minutes.
• Cool for about 10 minutes and then take out of the pans onto cooling racks. When the cakes have cooled, cut them in half horizontally with a serrated knife.
• Meanwhile, make the raspberry jam by combining the raspberries and sugar in a small saucepan. Bring to a boil, reduce to a simmer and cook for about 20 minutes.
• Strain the raspberries through a fine mesh sieve. Set aside.
• Combine the cream cheese and butter in a standing mixer using a paddle attachment. Mix until creamy and smooth.
• Add the powdered sugar, the remaining container of cream of coconut and the extracts. Mix to combine.
• Spread ⅓ of the raspberry jam on top of the first cake layer. Spread part of the frosting over the jam. Repeat with the rest of the cake layers.
• Spread the frosting evenly over the top and sides of the cake.
• Decorate the sides of the cake with the toasted coconut flakes and with fresh raspberries on top of the cake.

RASPBERRY AND COCONUT BREAKFAST LOAF

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.

RASPBERRY AND COCONUT LOAF CAKE RECIPE - (3.7/5)

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 LOAF CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf tin with soft margarine and set aside.
• Cream superfine sugar and butter together with a paddle attachment of a free-standing electric mixer on medium-high speed until light and fluffy.
• Whisk eggs and vanilla extract together in a separate bowl until just mixed; do not over-whisk. Beat gradually into the butter mixture until well incorporated. Sift in flour and baking powder, bit by bit, folding after each addition. Set batter aside.
• Puree raspberries, confectioners' sugar, and lemon juice in a food processor until smooth. Strain through a fine-mesh sieve into a bowl. Separate half of the cake mix into a different bowl and stir the coulis through.
• Put alternating dollops of the raspberry and vanilla batters into the prepared loaf tin using a small ice cream scoop. Swirl both sets of dollops together slightly using the blunt end of a skewer.
• Bake in the preheated oven until the top of the cake is golden brown and risen and a toothpick inserted into the center comes out clean, about 40 minutes. Let cool in the tin for 5 to 10 minutes. Run a table knife around the edges of the tin and remove the cake, leaving to cool completely on a wire rack.

RASPBERRY LEMON LOAF CAKE

Steps:

• Preheat oven to 350F/180C and grease a 9X5 loaf pan.
• In a medium bowl combine flour, baking powder, and salt. Set aside.
• In a bowl of an electric mixer combine sugar and butter for 3-4 minutes, so it's nice and fluffy. Add in eggs one at a time. Mix in lemon rind and juice. Fold in the dry mixture. Then fold in Greek yogurt, then gently fold in raspberries.
• Bake for 60-70 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool on a wire rack for at least 30 minutes before starting glaze.
• While the cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, and lemon rind. Drizzle on top of the cake when it is completely cool. Store cake in an airtight container, store in the fridge to last longer.