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Before you jump to Raspberry jam, banana with desiccated coconut Cake #mycookbook recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Cash.
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A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. When you can get a new one, they use about 60% less than the old ones that are more than ten years old. Always keeping the temperature of the fridge at 37F, along with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. Another way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to operate as often.
As you can see, there are many little elements that you can do to save energy, and also save money, in the kitchen alone. Efficient living is definitely something we can all perform, without difficulty. A lot of it really is basically utilizing common sense.
We hope you got benefit from reading it, now let’s go back to raspberry jam, banana with desiccated coconut cake #mycookbook recipe. To cook raspberry jam, banana with desiccated coconut cake #mycookbook you only need 14 ingredients and 3 steps. Here is how you do that.
The ingredients needed to prepare Raspberry jam, banana with desiccated coconut Cake
#mycookbook:
- Use 1 cup self-raising flour
- Get 1 cup caster sugar
- Use 1/2 cup melted butter
- Use 2 over ripen bananas
- Get 3 tbsp raspberry jam
- You need 3 tbsp semi skimmed milk
- Take 1/2 tsp vanilla extract
- Take 2 tbsp desiccated coconut
- Take 3 medium size eggs
- Get Some fresh raspberry to decorate
- You need For raspberry icing
- Prepare 1/2 cup icing sugar
- Prepare 3 tbsp raspberry jam
- You need 3 tbsp melted butter
Instructions to make Raspberry jam, banana with desiccated coconut Cake
#mycookbook:
- 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.
- 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.
- 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.
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