Mary Berry Coconut Tray Bake

Mary Berry’s Coconut Tray Bake is made with self-raising flour, desiccated coconut, custard powder, caster sugar, dairy-free milk, dairy-free yoghurt, and dairy-free margarine. This tasty Coconut Tray Bake recipe creates a delicious dessert that takes about 40 minutes to prepare and can serve up to 10 people.

Ingredients Needed

For the tray bake:

• 150 g (1 cup) self-raising flour
• 35 g (⅓ cup) desiccated coconut
• 1 tbsp custard powder or cornflour
• 110 g (½ cup) caster sugar (superfine sugar)
• ¾ tsp bicarbonate of soda (baking soda)
• Pinch of salt
• 150 ml (⅔ cup) dairy-free milk
• 1 tbsp dairy-free yoghurt
• 50 g (¼ cup) dairy-free margarine, melted

For the buttercream:

• 60 g (¼ cup) dairy-free butter
• 140 g (1 cup) icing sugar (powdered sugar)
• 2 tbsp desiccated coconut
• 1 tsp vanilla extract

To garnish:

• 2 tbsp desiccated coconut

How To Make Coconut Tray Bake

1. Preheat the oven: Preheat the oven to 180°C (350°F) and line a 20cm (8-inch) square cake tin with parchment paper.
2. Toast the coconut garnish: Spread 2 tbsp of desiccated coconut on a baking tray and toast in the oven for 5 minutes until golden, then set aside.
3. Mix dry ingredients: In a large bowl, mix the self-raising flour, custard powder (or cornflour), desiccated coconut, caster sugar, bicarbonate of soda (baking soda), and salt.
4. Mix wet ingredients: In a separate bowl, whisk together the dairy-free milk, melted margarine, and yoghurt.
5. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and mix until smooth. Pour the batter into the prepared tin and level off the top.
6. Bake: Bake for 20 minutes, or until the cake is risen and golden. Test with a skewer—the cake is done if it comes out clean. Cool on a wire rack.
7. Prepare the buttercream: Whisk together the dairy-free butter, icing sugar (powdered sugar), desiccated coconut, and vanilla extract until light and fluffy.
8. Assemble: Once the cake has cooled, spread the buttercream over the top. Sprinkle with the toasted coconut and cut into 10 bar-shaped slices.

Recipe Tips

• Use room temperature ingredients: Make sure your dairy-free milk and yoghurt are at room temperature for a smoother batter and better mixing.
• Sift the dry ingredients: Sifting the flour, custard powder, and icing sugar helps remove lumps and makes your cake lighter.
• Check for doneness: Use a skewer to test the cake; it should come out clean. If it’s not done, bake for a few more minutes and check again.
• Cool completely before icing: Let the cake cool on a wire rack before spreading the buttercream to prevent it from melting.

How To Store Leftovers?

• Refrigerate: First, let the leftover Coconut Tray Bake cool until it reaches room temperature. Then, place it in an airtight container and store it in the fridge for up to 7 days.
• Freeze: Allow the Coconut Tray Bake to cool completely, then wrap it tightly in plastic wrap or foil and place it in a freezer-safe container. It can be frozen for up to 3 months. To serve, thaw the cake in the fridge overnight before enjoying it.

Nutrition Facts

Serving Size: 1 slice (1/10 of the tray bake)

• Calories: 160
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 120 mg
• Potassium: 100mg
• Total Carbohydrate: 23g
• Dietary Fiber: 1g
• Sugars: 10g
• Protein: 2g

Try More Mary Berry Recipes:

• Mary Berry Chocolate Cupcakes
• Mary Berry Orange Loaf Cake
• Mary Berry Pear Upside Down Cake
• Mary Berry Liver And Bacon Casserole Slow Cooker