Mary Berry​ Coconut Traybake Recipe

This classic Mary Berry Coconut Traybake is made with self-raising flour, soft butter, caster sugar, eggs, and plenty of desiccated coconut. This recipe creates a light and wonderfully moist sponge with a sweet coconut flavour, all finished with a simple glacé icing. It’s the perfect simple cake for a bake sale or an afternoon tea, a lovely treat for any season, and makes 12 generous slices.

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Mary Berry Coconut Traybake Ingredients

For the Coconut Cake:

• 225g (8 oz) self-raising flour
• 2 teaspoons baking powder
• 225g (8 oz) caster sugar
• 225g (8 oz) very soft unsalted butter, or baking spread
• 4 large eggs
• 100g (3.5 oz) desiccated coconut
• 4 tablespoons milk

For the Icing and Topping:

• 200g (7 oz) icing sugar, sifted
• 3-4 tablespoons water or lemon juice
• 50g (2 oz) desiccated coconut, for sprinkling

How To Make Mary Berry Coconut Traybake

1. Preheat the oven and prepare the tin: Preheat your oven to 180°C (160°C Fan, Gas Mark 4). Grease a 30cm x 23cm (12in x 9in) traybake tin and line the base and sides with a single piece of baking parchment.
2. Combine all cake ingredients: In a large mixing bowl, place the flour, baking powder, caster sugar, very soft butter, eggs, desiccated coconut, and milk. This is the simple all-in-one method.
3. Beat until smooth: Using an electric mixer, beat the ingredients together on a slow speed at first, then increase to a medium speed for about 2 minutes. Continue beating until the mixture is well-combined and has a smooth, creamy consistency.
4. Pour into the tin and bake: Pour the batter into the prepared tin and use a spatula to level the surface, spreading it evenly into the corners. Bake in the preheated oven for 30-35 minutes. The cake is ready when it is golden-brown, well-risen, and springs back when gently pressed.
5. Make the glacé icing: While the cake is cooling completely in the tin on a wire rack, prepare the icing. Place the sifted icing sugar in a bowl and gradually add the water or lemon juice, a tablespoon at a time, stirring well until you have a smooth, thick but spreadable icing.
6. Ice and decorate the cooled cake: Once the cake is completely cold, pour or spread the glacé icing evenly over the top. Immediately sprinkle the remaining desiccated coconut over the wet icing before it sets. Allow the icing to set fully before cutting the traybake into 12 slices.

Recipe Tips

• Use Room Temperature Ingredients: For the all-in-one method to work perfectly, your butter needs to be very soft and your eggs should be at room temperature. This helps all the ingredients to combine evenly and create a smooth batter without lumps.
• Don’t Overmix: The beauty of this method is its simplicity. Once the batter is smooth and creamy, stop mixing. Over-beating can develop the gluten and result in a cake that is tough rather than light and fluffy.
• Toast the Coconut Topping: For a deeper flavour and a beautiful golden finish, you can toast the coconut for the topping. Simply spread it on a baking tray and bake for a few minutes at 180°C, or toast it in a dry frying pan over a low heat until fragrant and golden. Keep a close eye on it as it can burn quickly!
• Cool Completely Before Icing: It is essential that the cake is completely cool before you add the glacé icing. Any remaining warmth will cause the icing to become too thin and runny, making it soak into the cake instead of creating a neat layer on top.

What To Serve Coconut Traybake

This light and sweet coconut traybake is a perfect afternoon treat. It is best served simply on its own with a cup of tea or a light coffee, allowing its delicate and fragrant coconut flavour to be the star of the show.

How To Store Coconut Traybake Leftovers

• Store: Keep the cake in an airtight container at room temperature. It will stay lovely and moist for up to 3 days.
• Freeze: The un-iced coconut sponge freezes very well. Wrap the cooled cake securely in a double layer of plastic wrap and foil and freeze for up to 3 months. It is best to make the icing and decorate the cake after it has fully thawed at room temperature.

Mary Berry Coconut Traybake Nutrition Facts

• Calories: 390 kcal
• Total Fat: 21g
• Saturated Fat: 15g
• Cholesterol: 90mg
• Sodium: 240mg
• Total Carbohydrate: 46g
• Dietary Fiber: 2g
• Sugars: 33g
• Protein: 5g

Frequently Asked Questions

• Can I add lemon to this cake? Yes, coconut and lemon are a classic and delicious pairing. For a zesty twist, add the finely grated zest of one large lemon to the cake batter along with the other ingredients. You can also use lemon juice for the glacé icing.
• What is the difference between desiccated and shredded coconut? Desiccated coconut, which is used in this recipe, is finely ground and dry. Shredded coconut consists of longer, more moist strands. For the light texture of this British-style sponge, desiccated coconut is the best choice.
• Can I use coconut milk instead of regular milk? Certainly. For an even more intense coconut flavour, you can substitute the 4 tablespoons of milk with the same amount of full-fat tinned coconut milk.
• My icing is too runny. How can I fix it? Glacé icing is very forgiving. If your icing is too thin or runny, simply add more sifted icing sugar, a tablespoon at a time, until it reaches your desired thickness. If it’s too thick, add a few more drops of water.

Try More Recipes:

• Mary Berry Chocolate Brownie Traybake
• ​Mary Berry​ Banana Traybake Recipe
• Mary Berry Coffee And Walnut Traybake​ Recipe