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Glazed strawberry doughnut loaf
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Prep Time:
180 minutes
Cook Time:
60 minutes
Total Time:
240 minutes
Revamped glazed doughnuts - same delicious taste without the need for a deep fryer!
Ingredients:
  • 125g butter, softened
  • 107.50 gm caster sugar
  • 2 eggs
  • 300.00 gm self-raising flour
  • 28.05 gm desiccated coconut
  • 128.75 gm milk
  • Sprinkles, to decorate
  • 250g strawberries, hulled, finely chopped
  • 40.00 gm caster sugar
  • 4.40 gm vanilla extract
  • 300.00 gm icing sugar mixture
  • Pink food colouring
Instructions:
  • Prepare Quick Strawberry Jam: In a small saucepan over medium-high heat, combine strawberries, sugar, and vanilla. Stir and cook for 4 to 5 minutes until sugar dissolves. Bring to a boil, then reduce heat to medium-low. Simmer and stir occasionally for 10 minutes until the mixture thickens and strawberries break down. Remove from heat and let it cool for 30 minutes.
  • Preheat your oven to 180°C/160°C fan-forced. Grease a 6.5cm-deep, 10.5cm x 21cm loaf pan, ensuring the paper extends 3cm above all edges.
  • Beat butter and sugar with an electric mixer for 5 minutes until light and fluffy. Gradually add eggs one at a time, beating until just combined. Mix in flour, coconut, and milk until well combined, about 30 seconds.
  • Transfer two-thirds of the mixture into the pan and smooth the top. Spread jam over the batter, leaving a 1.5cm border. Dollop small spoonfuls of the remaining batter on top of the jam and gently spread to cover. Bake until golden and the top is firm to touch, about 45 minutes. Let it rest in the pan for 5 minutes before cooling on a wire rack.
  • Prepare Delicious Pink Icing: Whisk together icing sugar and 1 tablespoon of hot water until smooth, adding an additional tablespoon of hot water if needed. Add a touch of food coloring to achieve a lovely pale pink hue. Gently spread the icing over the cake, then sprinkle with colorful toppings. Allow it to set for 2 hours before serving. Your masterpiece is ready to enjoy!

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