Raspberry jam, banana with desiccated coconut Cake #mycookbook. 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. desiccated coconut. This is the BEST coconut flour banana bread recipe!

Raspberry jam, banana with desiccated coconut Cake #mycookbook It's easy to make, not overly sweet, and reminds me of the real thing- without using gluten or. Try our easy banana muffins recipe with coconut and raspberry. Quick and easy breakfast muffins for a healthy snack to use up overripe bananas. You can have Raspberry jam, banana with desiccated coconut Cake #mycookbook using 14 ingredients and 3 steps. Here is how you cook that.

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Ingredients of Raspberry jam, banana with desiccated coconut Cake #mycookbook

  1. You need 1 cup of self-raising flour.
  2. Prepare 1 cup of caster sugar.
  3. Prepare 1/2 cup of melted butter.
  4. Prepare 2 of over ripen bananas.
  5. You need 3 tbsp of raspberry jam.
  6. It's 3 tbsp of semi skimmed milk.
  7. Prepare 1/2 tsp of vanilla extract.
  8. It's 2 tbsp of desiccated coconut.
  9. Prepare 3 of medium size eggs.
  10. It's of Some fresh raspberry to decorate.
  11. It's of For raspberry icing.
  12. Prepare 1/2 cup of icing sugar.
  13. It's 3 tbsp of raspberry jam.
  14. It's 3 tbsp of melted butter.

This Raspberry & Coconut cake is like a Victoria sponge, with a twist. Pairing homemade raspberry jam filling with a whipped coconut cream frosting over Which is why this raspberry & coconut cake is an absolute favourite of mine to bake as a simple celebration cake. It uses sponge cake, coconut, raspberry jam. These gluten-free bite size coconut cakes are filled with banana and tangy raspberries.

Raspberry jam, banana with desiccated coconut Cake #mycookbook step by step

  1. 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..
  2. 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..
  3. 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..

This seemed like a festive dessert to fix for the holidays, so I decided to try it out on my co-workers. This coconut raspberry cake is soaked with coconut vodka, has thin layers of raspberry jam, and is frosted with coconut cream cheese. This coconut raspberry cake was an absolute HIT! My parents tasted a slice and my dad was convinced I bought it at some bakery on the West side. I made these cakes using a normal vanilla cake mix then whisked in some desiccated coconut,spooned into the cupcases then added a dollop of raspberry jam !