If you’re looking for a delicious and easy raspberry and coconut loaf cake recipe, look no further! These recipes are perfect for a quick and easy dessert that is sure to please. Ingredients: 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 3 tablespoons butter, at room temperature 3/4 cup sugar 2 large eggs, beaten well 1 cup milk 1 tablespoon vanilla extract 1 1/2 cups raspberries, fresh or frozen (thawed if frozen) 1 cup shredded coconut (optional) Instructions: Preheat oven to 350 degrees F. Grease and flour an 8x8 inch baking pan. In a medium bowl, whisk together the flour, baking powder, and salt. In the same bowl, cream butter and sugar until light and fluffy. Add eggs one at a time; mix well after each addition. Add milk and vanilla extract; mix well again. Pour batter into prepared pan; spread evenly with a spoon. Sprinkle raspberries over top of batter if desired. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in pan before serving
Everyone likes it; only desiccated coconut remains on the plate after the party. Coconut loaf cake just melts in your mouth. If you are looking for a recipe for pound cake loaf, this is a win-win option. Easy coconut loaf cake with a very rich taste and flavor. Give it a try!
How To Make Raspberry and Coconut Loaf Cake?
Preheat the oven to 350F.
Can You Freeze Them?
Yes, this raspberry loaf cake freezes well. Let the cake cool completely, then wrap the whole loaf or leftover slices with plastic wrap or aluminum foil.
Recipe Variations
You can easily add more tropical taste to this coconut loaf cake by:
Using demerara sugar instead of granulated sugar; Adding 1 tbsp lime zest to the batter; Using shredded coconut instead of desiccated coconut; Adding coconut milk instead of milk.
Storage Instructions
Store in an airtight container for up to 5 days in the refrigerator, or store tightly wrapped with plastic wrap or aluminum foil for 3-4 months in the freezer. Raspberry and Coconut Loaf Cake Yield: Serving: 10 Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes The easiest and the most delicious coconut loaf cake I’ve ever tried! It is a crumbly, flavorful, and moist raspberry loaf Print Ingredients For the coconut loaf cake: - ¾ cup unsalted butter, softened; - ¾ cup granulated sugar; - 1 tsp vanilla extract; - 3 large eggs, room temperature; - 2 cups plain flour; - 1 tsp baking powder; - pinch of salt; - 1 cup desiccated coconut; - 4 tbsp milk. For the icing: - 6 tbsp raspberry jam; - ⅔ cup icing sugar; - 2 tsp lime juice; - 2 tbsp desiccated coconut. Instructions Preheat the oven to 350F. Grease a loaf pan with non-stick cooking spray and line with parchment paper. Leave some paper hanging on two sides, it will help to remove the cake.In a mixing bowl, cream together softened butter, sugar, and vanilla extract until light and fluffy. Add eggs, one at a time. Beat after each addition until combined. Stir in milk. Then, add flour, baking powder, and salt. Mix until just combined. Finally, stir in desiccated coconut. Transfer half of the batter to the prepared pan. Spoon raspberry jam on top. Spread evenly. Then, cover with the remaining batter. Bake in the preheated oven for 30 minutes at 350F. Then, cover with aluminum foil and bake for an additional 25-30 minutes or until ready. Check the readiness of the coconut loaf cake using a toothpick inserted in the center, if it comes out clean - the cake is ready. When ready, remove from the oven and let the cake cool to room temperature. While the coconut loaf cake is cooling, prepare the icing. In a small bowl, whisk together lime juice and icing sugar. Then, stir in raspberry jam. You can add more lime juice or water if your icing is too thick. When the coconut loaf cake cooled, cover with raspberry icing and sprinkle with desiccated coconut. Slice and serve! © Toprecipes Cuisine: American / Category: Dessert Recipes
