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.
Ingredients
Scale
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
Instructions
- Prepare a 24x17x4cm baking tin by lightly greasing the surface and line with parchment paper for easy removal.
- Sift together dry ingredients thoroughly to eliminate any lumps and ensure even distribution.
- Using an electric mixer, cream butter and sugar until the mixture becomes light, pale, and significantly increased in volume.
- Incorporate eggs gradually, mixing each one completely before adding the next to maintain a smooth batter consistency.
- Gently fold in flour mixture, alternating with coconut milk, ensuring no dry pockets remain in the batter.
- Fold in desiccated coconut evenly throughout the mixture for consistent texture and flavor.
- Transfer batter to prepared tin, smoothing the surface with a spatula to create an even layer.
- 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.
- Allow cake to rest in the tin for 10 minutes to stabilize its structure.
- Transfer to a wire rack and cool completely before applying icing.
- Prepare icing by whisking coconut milk, icing sugar, and vanilla until smooth and glossy.
- Spread icing evenly across the cooled cake surface, using an offset spatula for a professional finish.
- 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