This Mary Berry Coconut Traybake is a moist and fluffy recipe, which is made with desiccated coconut and a simple butter icing. It’s the perfect teatime treat for a crowd, ready in about an hour.
Mary Berry Coconut Traybake Ingredients
For the Cake:
- 225g (1 cup) butter, softened, plus extra for greasing
- 225g (1 cup) caster sugar
- 275g (2 cups) self-raising flour
- 2 level teaspoons baking powder
- 4 large eggs
- 100g (1 cup) desiccated coconut
- 4 tablespoons milk
For the Icing:
- 100g (½ cup) butter, softened
- 225g (2 cups) icing sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk
- Toasted coconut flakes or desiccated coconut, to decorate
How To Make Mary Berry Coconut Traybake
- Prep the Oven and Tin: Preheat your oven to 180°C (160°C Fan, Gas Mark 4). Grease a 30cm x 23cm (12in x 9in) traybake or roasting tin and line it with baking parchment.
- Make the Cake Batter: In a large bowl, place the softened butter, caster sugar, self-raising flour, baking powder, and eggs. Using an electric mixer, beat all the ingredients together with the “all-in-one” method until the mixture is well blended and smooth.
- Add Coconut and Bake: Gently fold in the desiccated coconut and the milk with a spatula until they are just combined. Pour the mixture into the prepared tin and level the surface. Bake in the preheated oven for 30–35 minutes, or until the cake is golden, well risen, and springs back when lightly touched.
- Cool the Cake: Let the traybake cool completely in the tin on a wire rack before icing.
- Make the Icing: While the cake cools, make the icing. In a medium bowl, beat the softened butter until it is smooth and creamy. Gradually beat in the sifted icing sugar. Add the vanilla and 1 tablespoon of milk and continue to beat until the icing is light and fluffy. Add a little more milk if needed to reach a good spreading consistency.
- Frost and Serve: Spread the vanilla butter icing evenly over the top of the completely cooled cake. Sprinkle with toasted coconut flakes to decorate, then cut into squares to serve.
Recipe Tips
- How to get a moist cake? The addition of milk and the use of the all-in-one method, which is less prone to overmixing, helps to ensure a wonderfully moist crumb. Also, be careful not to overbake the traybake.
- How to get the best coconut flavor? For an extra flavor boost, you can lightly toast the desiccated coconut that goes into the cake batter. Spread it on a dry baking sheet and bake for 3-5 minutes at 350°F until fragrant, then let it cool before using. Toasting the coconut for the garnish is a must!
- Can I make this ahead of time? Yes, this is a perfect make-ahead cake. The unfrosted traybake can be baked, cooled, and stored in an airtight container for up to 2 days before icing.
- Why use the “all-in-one” method? This is a Mary Berry signature for a reason. Placing all the main cake ingredients in the bowl and beating them together at once is incredibly simple, quick, and produces a reliably tender and moist cake.
What To Serve With Coconut Traybake
This is a classic teatime cake that is perfectly delicious on its own. It is the ideal accompaniment to:
- A hot cup of coffee or a latte
- A simple cup of black tea
- For a simple dessert, a warm slice is wonderful with a side of fresh pineapple or mango.
How To Store Coconut Traybake
- Room Temperature: Store the frosted traybake in an airtight container. It will keep well at room temperature for 3 to 4 days.
- Freeze: This cake freezes very well, either frosted or unfrosted. Wrap the entire slab or individual squares in cling film and then a layer of foil for up to 3 months.
Coconut Traybake Nutrition Facts
- Serving: 1 square (1/16th of cake)
- Calories: 390 kcal
- Carbohydrates: 50g
- Protein: 4g
- Fat: 20g
- Saturated Fat: 12g
- Sugar: 38g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A dry cake is usually the result of overbaking or measuring the flour incorrectly. Traybakes are thinner than deep cakes, so they cook faster. Start checking for doneness at the 30-minute mark. Also, spoon your flour into the measuring cup and level it off rather than scooping directly from the bag to avoid a compacted, overly dry measurement.
Yes. To substitute, use 275g (2 cups) of plain (all-purpose) flour and add a total of 4 level teaspoons of baking powder to it before mixing with the other ingredients.
Absolutely. For a lovely tropical twist, you could add the finely grated zest of one lime to the cake batter. A teaspoon of coconut extract in the icing would also intensify the coconut flavor.
Try More Recipes:
- Mary Berry Banana Traybake Recipe
- Mary Berry Coffee and Walnut Traybake Recipe
- Mary Berry Chocolate Orange Brownies Recipe
Mary Berry Coconut Traybake Recipe
Description
A simple, all-in-one sponge cake packed with desiccated coconut for a wonderfully moist and fluffy texture, all topped with a sweet butter icing and toasted coconut flakes.
Ingredients
Instructions
- Preheat oven to 180°C (160°C Fan). Prepare a 30x23cm (12x9in) traybake tin.
- Place the butter, sugar, flour, baking powder, and eggs in a large bowl. Beat with an electric mixer until the batter is smooth (the “all-in-one” method).
- Gently fold in the desiccated coconut and milk.
- Spread the batter into the prepared tin and bake for 30-35 minutes, until a skewer comes out clean. Let cool completely.
- Make the icing by beating the butter until creamy, then gradually beat in the sifted icing sugar and vanilla, adding enough milk for a spreadable consistency.
- Spread the icing over the completely cooled cake and sprinkle with toasted coconut.
Notes
- The most important tip for this easy cake is to not overmix the batter once it has just come together, as this can make the cake tough.
- You must let the cake cool completely before frosting it, otherwise the butter icing will melt and become transparent.
- For the best results and a smooth batter, ensure your butter and eggs are at room temperature before you begin.
- Toasting the coconut flakes for the topping is a simple step that deeply enhances their nutty flavor and provides a lovely crunch.
