Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, raspberry jam, banana with desiccated coconut cake #mycookbook. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Raspberry jam, banana with desiccated coconut Cake #mycookbook is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Raspberry jam, banana with desiccated coconut Cake #mycookbook is something which I’ve loved my entire life. They are fine and they look fantastic.

Pairing homemade raspberry jam with a whipped coconut cream frosting over a coconut cake. This Raspberry & Coconut cake is like a Victoria sponge, with a twist. The desiccated coconut used within this recipe is actually the leftover coconut pulp from my homemade coconut milk recipe.

To get started with this recipe, we must first prepare a few components. 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:

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

Supercook clearly lists the ingredients each recipe It uses milk, strawberry, sponge cake, banana, vanilla, raspberry jam. It uses coconut oil, almond, banana, margarine, vanilla, flour, raspberry jam, brown sugar, rice milk, hemp seeds. 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. Perhaps it is the buttery vanilla sponge speckled with coconut and baked with a layer of sweet raspberry jam.

Instructions to make Raspberry jam, banana with desiccated coconut Cake

#mycookbook:

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.

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. Beat all the cake ingredients together until smooth, pour into the tin, then smooth the top. These gluten-free bite size coconut cakes are filled with banana and tangy raspberries. Banana Raspberry Coconut Smoothie has a pretty color and is full of healthy antioxidants.

So that is going to wrap it up for this special food raspberry jam, banana with desiccated coconut cake #mycookbook recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!