Iced Cherry Coconut Loaf Cake

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I adore pretty things. Whether it be polka dot plates, wild flowers in a jug, or brushing my hands on cow parsley while out for a walk. And given a choice my garden will always be full of old english roses and rambling honeysuckle, rather than neatly edged borders containing structural plants. Likewise, this relaxed approach is also reflected in my baking. Since a drizzle of icing here and there makes a cake not only beautiful, but shouts that it is homemade. Resulting in this Iced Cherry Coconut Loaf Cake that not only looks pretty but tastes pretty good too!

FF Uncut Iced Cherry Coconut Loaf Cake

A rich buttery coconut cake, packed full of glacé cherries, simply decorated with glacé icing and more cherries. Yet it looks like an afternoon tea party. In fact this cake makes me want to get out my best china, string bunting everywhere and hold a garden party. Why? Because it is such a cheerful, pretty and delicious cake. Resulting in THE perfect cake to share.

FF Iced Cherry Coconut Loaf Cake
Iced Cherry Coconut Loaf Cake

I rather enjoy baking loaf cakes such as this Mascarpone Topped Carrot Cake. Since the loaf tin makes them easy to slice and perfect for packing up and taking on a picnic. Also, should the cake need to be shared further than anticipated, each slice can easily be cut in half. So, when I look at photographs of this Iced Cherry Coconut Loaf Cake they make me smile. And any cake that does that is a winner in my book.

FF Iced Cherry Coconut Loaf Cake
Iced Cherry Coconut Loaf Cake.

Recipe: Iced Cherry Coconut Loaf Cake serves 8

For the cake:

200g/7oz Unsalted Butter at room temperature

200g/7oz Caster Sugar

1/4 tsp Sea Salt – I use Maldon halve quantity if using free flowing

1 tsp Vanilla Extract – I use Nielsen-Massey

4 Large Free Range Eggs

125/4.5oz Sweetend Shredded Coconut – such as Bakers available from Amazon alternatively use the equivalent weight of desiccated coconut and add 3 tbsp whole milk to the cake batter

100g/4oz Glacé Cherries halved

250g/9oz Plain White Flour

2 tsp Baking Powder

To decorate:

175g/6oz White Icing Sugar (Confectioners sugar)

2 Tbsp Tap Water

10 Whole Glacé Cherries

Small Red Sugar Balls approximately 1 tsp

Method: Preheat oven to 160C/140C fan, 325F, gas mark 3

You will need approximately a 25cm x 11.5cm x 7.5cm (10” x 4.5” x 3”) 2lb loaf tin for this recipe. Grease with butter and line the base with baking parchment.

Making And Baking The Cherry Coconut Cake

  • First of all add the butter, sugar and salt to a large mixing bowl. Whisk together until the ingredients are fully combined, pale and creamy.
  • Now add 2 eggs, half the flour and vanilla extract. Whisk together until just combined.
  • Add the last 2 eggs and whisk to incorporate.
  • Finally add the remaining flour, baking powder, coconut and cherry halves. Toss the cherries in the flour, this will stop them sinking to the bottom of the cake during baking.
  • Fold all of the ingredients together (adding additional milk if using desiccated coconut) until they are combined.
FF Iced Cherry Coconut Loaf Cake
Making the cherry coconut cake batter.
  • Spoon cake batter into the prepared tin making sure the top is level.
  • Place the cake tin into the middle of the oven and bake for 1 hour – 1 hour 15 minutes. My cake took 1 hour and 10 minutes to bake.
  • The cake is baked when golden brown and an inserted skewer comes out clean.
  • As soon as the cake is baked remove from the oven and allow to cool in the tin.
FF Iced Cherry Coconut Loaf Cake
Baking the cherry coconut loaf cake.
  • Once the cake has cooled run a palette knife around the inside of the tin. Turn out the cake, remove the baking parchment and place on a rack over a baking tray.

Decorating The Loaf Cake

  • Use a whisk to mix the icing sugar and water.
  • Spoon the thick glacé icing on to the top of the cake.
  • Add the glacé cherries to the iced cake.
FF Iced Cherry Coconut Loaf Cake
Decorating the Iced Cherry Coconut Loaf Cake.
  • Finally sprinkle over red sugar balls before the icing sets.
FF Iced Cherry Coconut Loaf Cake
The finished Iced Cherry Coconut Loaf Cake.
  • Put the cake to one side and leave to set.
FF Iced Cherry Coconut Loaf Cake
Iced Cherry Coconut Loaf Cake

Serve sliced and placed on your very best china, along with a freshly made pot of tea.

Store in an airtight container. Eat within 5 days.

If you have enjoyed this recipe for Iced Cherry Coconut Loaf Cake you may also like these:

Black Forest Cupcakes

FF Iced Cherry Coconut Loaf Cake
Black Forest Cupcakes

Iced Bakewell Tart

FF Iced Cherry Coconut Loaf Cake
Iced Bakewell Tart.

Strawberry Sweetheart Cake

FF Iced Cherry Coconut Loaf Cake
Strawberry Sweetheart Cake

While I am not the world’s best cake decorator, I’ve developed several strategies for making the cakes I bake look presentable. Because we eat with our eyes first AND as I mentioned, I like pretty things, cakes being one of them. So, for inspiration I follow several bakers and cake decorators on Twitter and Instagram. And they are an invaluable source of tips, tricks and ideas. Likewise, Pinterest is also full of inspiration. Most importantly, nature is the greatest source of inspiration for me. None more so than my beautiful back garden.

What inspires you?

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Iced Bakewell Tart

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I adore Bakewell Tart. Especially the layers of pastry, raspberry jam and almond sponge combined, taste utterly delicious to me. Because I love the flavours so much I have a few ‘Bakewell’ recipes on here. Usually I am content to leave the top of the sponge covered in almond flakes. While following Mary Berry’s pretty iced tart last week, on the Great British Bake Off programme, I decided to try it out. Resulting in this Iced Bakewell Tart.

FF Iced Bakewell Tart

Everything you see on and in this tart is homemade, including the raspberry jam. Which, just happens to be my favourite and is incredibly easy to make, for the recipe please see HERE . I’ll put that into a separate post, otherwise this ones going to be miles too long, we just want to get to the part where we can eat this Iced Bakewell Tart!

Adding Fresh Flowers To Enhance The Photography

Having spotted a couple of open blooms open on my rose bush, I couldn’t resist cutting them and placing the vase next to the tart. They give the photos a romantic, afternoon tea look, echoing the pink icing on the top of the tart.

As much as I enjoy coming up with new recipes and testing them to ensure they will work as well for you as they do me, I’ve also grown to enjoy the photography side of my blog. Sometimes adding a single item can transform the ‘feel’ of a photograph. My slightly wind ravaged rose has added an element of beauty, but also imperfection, which I really like. Especially as I feathered the icing all in the same direction, more on that later!!!

FF Iced Bakewell Tart
Iced Bakewell Tart a delicious raspberry and almond treat for any special occasion.

The Importance Of Sharing A Meal

With Feasting is Fun, my aim is to make each meal, recipe or bake a feast. What I mean by that is this; when time is taken to prepare good, homemade food, it should be enjoyed and the atmosphere as we feast together should be fun. Conversation across the dinner table can be one of the most important parts of the day. People relax, enjoy their meal and open up about their day.

Sitting together as a family, at least one day a week, I believe is incredibly important for the health and well being of us all. Sharing a meal more regularly is preferable, however, my hubby doesn’t get in until late some nights and I realise we are not unique in that aspect of family life.

I honestly believe, that from sharing family time, over a meal, our 3 children have grown to enjoy the same foods and meals as us, their parents. Of course they all have their preferences and  there are certain ingredients they do not eat. What we enjoy is sitting with a curry, or a couple of pizza’s and some homemade coleslaw, at the weekend, feasting both on the food and each other’s company.

FF Iced Bakewell Tart
Iced Bakewell Tart skimping on the raspberry jam simply shouldn’t happen!

Weekend Baking And Afternoon Tea

That’s why I love the idea of afternoon tea. Usually at the weekends when we tend to eat our evening meal a bit later. Mid afternoon the kettle will go on, teapot filled and we’ll feast on whatever ‘mum’s’ been making that morning. Truthfully, most of what I make on those occasions doesn’t make it to this blog. I want to enjoy the company of my family. That said on occasions when I am taking photos, once I’ve said that it’s ok for everyone to help themselves it still amazes me how quickly a cake can disappear!

I take this as a good sign that it tastes great 😉.

This tart was baked in an 25cm/10″ x 5cm/2″ deep loose bottom tart tin, the same one I use for my quiches, see here.

Recipe: Iced Bakewell Tart serves 10-12

400g Shortcrust Pastry – in my opinion the Iced Bakewell Tart is sweet enough without using sweetened shortcrust pastry, see my pastry recipe here

3-4 heaped tablespoons Raspberry  Jam

175g/6oz Unsalted Butter

150g/5.5oz Caster Sugar

1/8th tsp Salt – I use Maldon

1tsp Vanilla Extract – I always use Nielsen-Massey extracts

1/2tsp Almond Extract

3 Large Free Range Eggs

100g/4oz Ground Almonds

75g/3oz Plain White Flour

1 tsp Baking Powder

For the icing:

350g White Icing Sugar

1/2 tsp Almond Extract

Method : Preheat the oven to 220C/200C fan, gas mark 7, 425F

Just a quick note about the pastry case – usually I trim any excess pastry from the tin, chill for 30 minutes in the fridge and then bake. When I baked this tart I was really pushed for time, so baked with an overlapping of pastry which was them trimmed after baking. I would thoroughly recommend trimming the pastry prior to baking for a neater edge. I also had a couple of problems with the pastry sticking right near the top.

Making And Blind Baking The Shortcrust Pastry Tart Shell

  • Roll the pastry fairly thinly, about the depth of a £1 coin and line the tart tin – note when using homemade pastry I never grease the tart tin, however if you are unsure of how non stick your tin is brush lightly with some cooled melted butter.
  • Dock the bottom of the pastry case with a fork to keep it flat during baking.
  • Cut a large piece of baking parchment, screw it into a ball and then line your pastry tart case with it and fill with baking/ceramic beans.
  • Place in the middle of the oven and ‘blind bake’ for 15 minutes.
  • After 15 minutes baking has elapsed, remove the tart from the oven. Lift out the baking beans using the baking parchment and place the tart back into the oven for a further 10 minutes, until it is golden and cooked on the base.

Making The Almond Cake Layer

  • In a large bowl whisk/beat together the butter, sugar and salt until it is very pale and creamy.
  • Add in the almond and vanilla extract and whisk/beat until incorporated.
  • Next add all 3 eggs and whisk/beat for a minute.
  • Remove the whisk, add in the flour, baking powder and ground almonds. Using a large spoon fold these ingredients into the mix until they are just combined.

Assembling And Baking The Bakewell Tart

  • Once the baked tart case has cooled slightly, spoon the raspberry jam into the centre and spread it, using the back of the spoon, so that it almost reaches the rim.
  • Now spoon over the almond sponge, starting from the outside and working towards the centre. The almond sponge will cover and seal the jam in. Thus stopping the jam from leeching out the side and on to the top of the sponge.
FF Iced Bakewell Tart
Lining, baking and filling the baked tart case.
  • Reduce the oven heat to 190C/170C fan, gas mark 5, 375F.
  • Place the jam and almond sponge filled tart back into the middle of the oven and bake for 45-50 minutes, until the sponge is golden and firm to the touch, without wobbling in the centre – mine took 45 minutes.
  • As soon as the tart is baked remove from the oven and allow to cool.
FF Iced Bakewell Tart
Beautifully Golden this cooked Tart was quickly snapped with the #GBBOTwitterBake Along in case I ran out of time!

Icing The Bakewell Tart

  • Sift the icing sugar into a bowl. Add the almond extract and enough water, I used approximately 30mls, to form a thick but pourable paste, once stirred together.
  • Remove 2tbsp of icing to a small bowl, add the tip of a cocktail stick, that has been dipped in pink gel icing and stir. Aim for a pale pink colour, however if you’d like a deeper pink, go for it! Place your coloured glacé icing into a small piping bag.
  • Keeping the 2 icings very separate, pour the pure white icing over the tart. Start in the centre use an offset spatula to push it to the edges.
  • Snip the end off of the small icing bag and pipe horizontal lines of pink icing across the white icing, separated by 5cm/2″, from edge to edge. Work fairly quickly as you want both icings to still be unset when you drag through, with a cocktail stick.

Feathering Piping Effect

  • Using a cocktail stick, again with a spacing of 5cm/2″, place the tip of the skewer at the top of the icing and drag it through to the bottom. Reversing from bottom to top next time. You can see, during the rush to complete my tart on time, I pulled my icing all in the same direction. Oh the pressure!
  • Below is a photo of my tart with my one directional feathering (if it can be called that) compare with the accurate feathering of my Cherry Almond Sandwich Cake.
FF Iced Bakewell Tart
You can see hire effective proper 2 directional feathering is here.
  • As the glacé icing is quite thick, leave for a good 2-3 hours before serving.

Place your Iced Bakewell Tart on a pretty plate or stand and serve with a drink of your choice. Mid morning with a steaming mug of coffee or a pot of tea mid afternoon.

FF Iced Bakewell Tart
Iced Bakewell Tart perfect at anytime.

If you enjoy the flavour of almonds and raspberry together, this Iced Bakewell Tart is really worth making.

If you have enjoyed this recipe for Iced Bakewell Tart you may also like these:

Raspberry Almond Cream Cake

Raspberry Almond Cream Cake
Raspberry Almond Cream Cake

Bakewell Shortbread Bars

Bakewell Shortbread Bars
Bakewell Shortbread Bas

Cherry Bakewell Cookies

 

Cherry Bakewell Cookies
Cherry Bakewell Cookies

While talking about family time and feasting together, my intention certainly is not to preach. In truth, I eat far too many meals away from my family, in bed, due to my health. Rather what I’m trying to say I say, is, that when you have the opportunity, make the most of it!

Whatever you are making, baking and creating in your kitchens, have fun remembering times spent and times to come feasting with friends and family.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

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Springtime Vanilla Cupcakes

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Wednesday this week was a truly dreary, dark and very cold day. All types of weather threw themselves at the ground; hail, snow, rain, sleet and it was windy too. Especially as it is March, I want to see evidence of Spring. Most of all flowers and lambs. Finally, I an attempt to cheer us all up I made these very pretty and extremely delicious Springtime Vanilla Cupcakes.

FF Springtime Vanilla Cupcakes

Does the image of pink, raspberry buttercream topped cupcakes, adorned with large daisy flowers and butterflies cheer you up?

FF Springtime Vanilla Cupcakes
Springtime Vanilla Cupcakes

While the weather was so chilly and dreary, I was also feeling a little blue too, having just received news that a very close friend is extremely poorly. And so baking these cupcakes was therapeutic on both counts.

Do you find baking relaxing?

FF Springtime Vanilla Cupcakes

    Springtime Vanilla Cupcakes

Using Naturally Flavoured Icing Sugar

Although these are called Springtime Vanilla Cupcakes, which is true, the cake part is flavoured with Nielsen – Massey Vanilla Extract, for the buttercream I have used a favourite flavoured icing sugar.

Sugar and Crumbs sell an amazing range of naturally flavoured icing sugars. While making my Raspberry Ripple Cupcakes I used their Raspberry Ripple flavoured icing sugar. Since the day that last cupcake was eaten, in Kylie’s own words “I just can’t get you outta my head” I have wanted more. Especially more of the delicious tasting buttercream and more cupcake to swirl it onto!!

And so these Springtime Vanilla Cupcakes were the perfect excuse to indulge my passion again.

Importantly, this time I wanted to leave the option of using flavoured buttercream as a choice. If you do buy some flavoured icing sugar, you can certainly make the buttercream any flavour you like, as the vanilla sponge will go with any flavoured frosting. Alternatively, if you want to stick with vanilla buttercream that tastes awesome as well.

FF Springtime Vanilla Cupcakes
Springtime Vanilla Cupcakes

Personally I think the pink icing, along with the decorations, really set these cupcakes apart. Although ‘Springtime’ was at the forefront of my mind whilst creating these beauties, with Mother’s Day being this coming Sunday, they would also make a perfect gift for any Mum.

Recipe: Makes 18 Large Springtime Vanilla Cupcakes

For the Cake:

175g/6oz Caster Sugar

175g/6oz Unsalted Butter at room temp.

1tsp Vanilla Bean Paste – or you can substitute for Vanilla Extract

3 Large Free Rang Eggs

3tbsp Milk – whole or semi skimmed

175g/6oz Plain White Flour

1.5tsp Baking Powder

1/8th tsp/pinch of Salt

For the Buttercream:

350g12oz Icing Sugar – I used 250g Sugar and Crumbs Raspberry Ripple flavour and 100g/4oz Plain Icing Sugar. (Confectioners Sugar)

175g/6oz Unsalted Butter

Pink Food Colour – I used Wilton pink food colouring gel (available from cake decorating shops, Amazon and similar from Lakeland UK)

2tbsp Very Hot Water

Dr Oetker rice paper daisies, various sprinkles (available from most supermarkets)

Rice paper butterflies – from Amazon

Method: Preheat the oven to 170C/150C fan oven, gas mark 3, 325F

Making The Vanilla Cupcake Batter

  • First of all, line 2 cupcake tins with 18 muffin or deep cupcake cases – the ones I used were a Christmas present from Lakeland.
  • Into a large bowl add your butter and sugar.
  • Whisk or beat until pale and creamy – approx 5 minutes.
  • Add 3 eggs, milk and Vanilla Bean Paste.
  • Sift into the bowl the flour, baking powder and salt.
  • Note: This is called the all-in-one method.
  • Whisk or beat until all of the ingredients are combined – take care not to over mix and this will make the cupcakes tough, not light and springy.
  • Place a heaped dessert spoonful of cake batter into each cupcake case.
NM Springtime Vanilla Cupcakes
Springtime Vanilla Cupcakes

Baking The Vanilla Cupcakes

  • Place the cupcakes into the oven and bake for 20-30 minutes,
  • The cupcakes are baked when they have risen and are a golden colour. They should spring back when pressed lightly on the top.
  • As soon as the cupcakes are baked remove from the oven.

NM Springtime Vanilla Cupcakes

  • Allow to cool completely before icing.

Making The Pink Buttercream

  • Place the softened butter into a large bowl.
  • Sift the icing sugar into the same bowl.
  • Add the 2 tablespoons of hot water.
  • Add the food colouring, I use a cocktail stick and simply insert the tip into the food colouring gel and then add to the bowl.
  • Starting slowly, whisk the buttercream ingredients until light, creamy and uniform in colour.

NM Springtime Vanilla Cupcakes

  • Fit a piping bag with a large star tip.

Springtime Vanilla Cupcakes

Piping Swirls Of Buttercream On To The Cupcakes

  • Place the icing bag into a tall sturdy container, I use a jug.
  • Use a spoon or spatula, fill the icing bag with all of the buttercream.
  • Practise on a plate, if piping for the first time.
  • Squeeze the bag so that all the buttercream is together.
  • Keep an even pressure with one hand squeezing the bag and using the other hand to guide the piping tip, pipe swirls onto the cupcakes.
NM Springtime Vanilla Cupcakes
Springtime Vanilla Cupcakes
  • Finally add the decorations.
Springtime Vanilla Cupcakes
Springtime Vanilla Cupcakes Gifting Springtime Vanilla Cupcakes

I bought some cupcake pods, little plastic containers, perfect for holding one cupcake in and a great way to give individual cupcakes away as a gift. Since they were from Amazon and work out to about 10 pence per pod. Also they can be washed up and used again, which is great recycling and means you can share even more cupcakes with others!

Springtime Vanilla Cupcakes
Springtime Vanilla Cupcakes 

Since piping the swirls onto the cupcakes gives them a beautiful, professional finish. means use whatever cupcake toppers and sprinkles that you have to hand. The beauty of these Springtime Vanilla Cupcakes is that they are individual to your own sense of taste and style.

FF Springtime Vanilla Cupcakes
Springtime Vanilla Cupcakes

If you like the Springtime Vanilla Cupcakes you will love these recipes:

Vanilla Bean Cupcakes

Vanilla Bean Cupcakes
Vanilla Bean Cupcakes so pretty.

Raspberry Ripple Almond Cupcakes

Raspberry Ripple Almond Cupcakes
Raspberry Ripple Almond Cupcakes the perfect way to say I Love You.

Strawberry Sweatheart Cake

Strawberry Sweetheart Cake
Strawberry Sweetheart Cake swirled with roses and sprinkled with love

Enjoy baking and experimenting with piping different swirls!

Sammie xx

No part of the post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

 

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