Fluffy Coconut Tray Bake Recipe: Tropical Delight in Every Bite

Crafting a delightful coconut tray bake promises pure comfort and sweet indulgence.

Layers of rich, tropical flavors dance across your palette with every bite.

Creamy coconut transforms simple ingredients into an extraordinary dessert experience.

Home bakers will adore how effortlessly this recipe comes together in minimal time.

Gentle mixing and straightforward techniques make this treat accessible for novice and experienced cooks alike.

Soft, moist textures mingle with delicate coconut notes that sing of sunshine and relaxation.

You’ll want to slice this delectable creation and share its deliciousness with everyone around you.

Prepare to fall in love with a dessert that feels like a tropical vacation in every single square.

Why Mary Berry Coconut Tray Bake Is Always a Good Idea

• Craft a Tropical Delight: This coconut tray bake brings a burst of island-inspired flavors right to your kitchen, making every bite feel like a mini vacation.
• Simplify Baking Brilliance: With straightforward ingredients and easy steps, even novice bakers can create a stunning dessert that looks and tastes professionally made.
• Perfect for Sharing Moments: Ideal for family gatherings, potlucks, or casual get-togethers, this cake serves multiple people and creates instant smiles around the table.
• Customize Your Celebration: Adaptable for different occasions, you can dress up this cake with sprinkles for birthdays or keep it simple for everyday treats, making it versatile and crowd-pleasing.

Ingredients You’ll Need for Mary Berry Coconut Tray Bake

• Flour: A key base that provides structure and texture to the coconut cake.
• Baking Powder: Helps the cake rise and become light and fluffy.
• Butter: Adds richness and creates a smooth, creamy cake base.
• Sugar: Provides sweetness and helps with the cake's golden color.
• Eggs: Bind the ingredients and contribute to the cake's soft texture.

• Desiccated Coconut: Adds intense coconut flavor and interesting texture to the cake.
• Coconut Milk: Enhances moisture and brings a rich, tropical coconut taste.

• Icing Sugar: Creates a sweet, smooth topping for the cake.
• Vanilla: Adds depth and warmth to the cake's overall flavor.
• Salt: Balances and enhances the other flavors in the cake.

• Sprinkles, Additional Coconut: Provides a decorative and crunchy topping for visual appeal and extra texture.

How to Make Mary Berry Coconut Tray Bake Easily

Step 1: Prepare Baking Setup

Warm up your oven to 180°C (or 160°C for fan-assisted ovens). Grab a rectangular baking tin measuring 24x17x4cm and lightly grease its surface to prevent sticking.

Step 2: Combine Dry Ingredients

Sift together flour, baking powder, and salt into a clean mixing bowl, ensuring a smooth and lump-free mixture.

Step 3: Cream Butter and Sugar

Using an electric mixer or whisk, blend butter and sugar until the mixture becomes light, fluffy, and pale in color.

Step 4: Incorporate Eggs

Add eggs one at a time, mixing thoroughly after each addition to create a smooth and well-integrated batter.

Step 5: Create Coconut Batter

Gently fold in the dry ingredients, coconut milk, and desiccated coconut, stirring until just combined to maintain a soft texture.

Step 6: Prepare for Baking

Pour the batter into the prepared baking tin, smoothing the top with a spatula to ensure an even surface.

Step 7: Bake the Cake

Place the tin in the preheated oven and bake for 20-25 minutes until the cake turns a beautiful golden brown and a toothpick inserted comes out clean.

Step 8: Cool the Cake

Allow the cake to rest in the tin for 10 minutes, then carefully transfer to a wire rack to cool completely.

Step 9: Create Coconut Icing

Whisk together icing sugar, coconut milk, and vanilla extract until you achieve a smooth, spreadable consistency.

Step 10: Finish and Decorate

Once the cake has cooled, spread the coconut icing evenly across the top. Sprinkle with additional desiccated coconut and colorful sprinkles for a festive touch.

Tips for Mary Berry Coconut Tray Bake Success

• Check Coconut Consistency: Use fresh, high-quality desiccated coconut for the best texture and flavor in your tray bake.
• Prevent Sinking Ingredients: Lightly coat desiccated coconut in flour before folding into batter to prevent it from sinking during baking.
• Master Perfect Moisture: Don't overmix the batter to keep the cake tender and avoid a tough, dense texture.
• Control Icing Thickness: Add coconut milk gradually to icing sugar to achieve the perfect spreadable consistency without being too runny.
• Enhance Flavor Depth: Toast desiccated coconut before adding to the batter for a richer, more intense coconut flavor profile.

Ways to Switch Up Mary Berry Coconut Tray Bake

• Gluten-Free Coconut Cake: Replace wheat flour with almond or coconut flour for a celiac-friendly version.
• Dairy-Free Delight: Swap butter for coconut oil and use plant-based milk alternative.
• Tropical Fruit Fusion: Add crushed pineapple or mango chunks to the batter for extra moisture and flavor.
• Low-Sugar Option: Use stevia or monk fruit sweetener instead of regular sugar, reducing overall calorie content.

What to Serve with Mary Berry Coconut Tray Bake

• Pair with Tropical Beverage: Serve chilled mango lassi or coconut water to complement the cake's rich coconut flavor and enhance the tropical essence.
• Match with Light Dessert Companion: Offer fresh pineapple chunks or passion fruit sorbet alongside the tray bake to balance its sweetness and provide a refreshing contrast.
• Complement with Warm Drink: Enjoy a creamy chai latte or coconut-infused green tea to highlight the cake's nutty undertones and create a harmonious taste experience.
• Elevate with Textural Side: Serve crisp coconut macaroons or toasted almond biscuits to add extra crunch and reinforce the coconut theme of the dessert.

How to Store Mary Berry Coconut Tray Bake for Later

• Place cooled cake in an airtight container, cover with plastic wrap, and store in the refrigerator for up to 5 days. Keep icing intact and avoid crushing.
• Wrap unfrosted cake tightly in plastic wrap, then aluminum foil. Freeze for 2-3 months. Thaw overnight in refrigerator before adding fresh icing.
• Store cake in sealed container at cool room temperature for 2-3 days. Ensure container is completely sealed to prevent drying.
• Warm individual slices in microwave for 10-15 seconds. Alternatively, let cake come to room temperature naturally for best texture and flavor preservation.

Mary Berry Coconut Tray Bake Frequently Asked Questions

• What ingredients make this coconut tray bake unique?

Desiccated coconut and coconut milk give this cake its signature tropical flavor and rich, moist texture. These ingredients create a distinctive coconut profile that sets it apart from other simple cake recipes.

• Is this recipe good for beginners?

Absolutely! The method is straightforward with basic baking steps like sifting, creaming, and folding. There are no complex techniques, making it perfect for home bakers who are just starting to explore baking.

• Can I replace coconut milk if I don't have it?

Yes, you can substitute coconut milk with whole milk or cream, though the coconut flavor will be less intense. The texture might slightly change, but the cake will still be delicious and moist.

Coconut Tray Bake Recipe

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4.7 from 10 reviews

• Total Time: 35-40 mins
• Yield: 8 1x

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Description

Tropical paradise meets comfort in this luscious Coconut Tray Bake, blending sweet shredded coconut with rich, buttery layers. Creamy and indulgent, this dessert whisks you to sun-drenched shores with its irresistible Caribbean-inspired charm.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 175 grams (6.2 ounces) self-raising flour
• 175 grams (6.2 ounces) soft butter
• 175 grams (6.2 ounces) caster sugar
• 3 large eggs
• 60 grams (2.1 ounces) desiccated coconut
• 3 tablespoons coconut milk

Wet and Binding Ingredients:

• 1 level teaspoon baking powder
• 1 pinch salt
• 1 teaspoon vanilla extract

Topping Ingredients:

• 150 grams (5.3 ounces) icing sugar
• 4–5 tablespoons coconut milk
• 1–2 tablespoons desiccated coconut
• multicolored 100s and 1000s

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Instructions

1. Prepare a 24x17x4cm baking tin by lightly greasing the surface and line with parchment paper for easy removal.
2. Sift together dry ingredients thoroughly to eliminate any lumps and ensure even distribution.
3. Using an electric mixer, cream butter and sugar until the mixture becomes light, pale, and significantly increased in volume.
4. Incorporate eggs gradually, mixing each one completely before adding the next to maintain a smooth batter consistency.
5. Gently fold in flour mixture, alternating with coconut milk, ensuring no dry pockets remain in the batter.
6. Fold in desiccated coconut evenly throughout the mixture for consistent texture and flavor.
7. Transfer batter to prepared tin, smoothing the surface with a spatula to create an even layer.
8. Bake in a preheated oven at 180°C (160°C fan) for 20-25 minutes, or until a golden-brown color develops and a skewer inserted comes out clean.
9. Allow cake to rest in the tin for 10 minutes to stabilize its structure.
10. Transfer to a wire rack and cool completely before applying icing.
11. Prepare icing by whisking coconut milk, icing sugar, and vanilla until smooth and glossy.
12. Spread icing evenly across the cooled cake surface, using an offset spatula for a professional finish.
13. Garnish with additional desiccated coconut and decorative sprinkles for visual appeal and extra texture.

Notes

• Ensure ingredients are at room temperature for smoother mixing and better cake texture.
• Use fresh, high-quality desiccated coconut for intense flavor and optimal moistness.
• For gluten-free option, replace wheat flour with almond or coconut flour blend.
• Check cake doneness by inserting a skewer – it should come out clean with minimal crumbs.

• Prep Time: 15 mins
• Cook Time: 20-25 mins
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 8
• Calories: 312 kcal
• Sugar: 32 g
• Sodium: 115 mg
• Fat: 18 g
• Saturated Fat: 14 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 1.5 g
• Protein: 3.5 g
• Cholesterol: 70 mg