Mary Berry Coconut Tray Bake

I can still picture the old beige tin Mum used when she made this — worn at the edges, the sort that clanged loudly on the countertop. She’d always say, “Let the coconut do the talking,” and honestly, that’s stayed with me more than any formal recipe ever has.

This Mary Berry Coconut Tray Bake takes me straight back to rainy afternoons when the smell of butter and toasted coconut filled the whole kitchen. It’s soft, golden, and just the right amount of sweet. That desiccated coconut gives it a texture that’s humble yet undeniably comforting. You don’t need to be fancy here — just faithful. And yes, it’s every bit the teatime classic you’d expect from Mary.

Ingredients List

• 175g self-raising flour — sift it for a lighter crumb.
• 1 level tsp baking powder
• A pinch of salt
• 175g soft butter — salted or unsalted works; I lean salted for balance.
• 175g caster sugar — classic choice for a smooth mix.
• 3 large eggs
• 3 tbsp coconut milk — the tinned kind, creamy and rich. Not the watery stuff.
• 60g desiccated coconut — adds that nutty chewiness we love.

For the icing:

• 150g icing sugar
• A pinch of salt
• 1 tsp vanilla extract (optional but warmly recommended)
• 4–5 tbsp coconut milk
• 1–2 tbsp desiccated coconut
• Multicoloured 100’s and 1000’s — if you fancy a bit of retro fun.

How To Make It (Instructions)

1. Preheat your oven to 180°C (160°C fan). Butter a 24x17x4cm tin and line it with parchment if you want an easy release.
2. Sift together your flour, baking powder, and salt. I usually do this straight into a big bowl.
3. In another bowl, cream the butter and sugar until pale and fluffy. Don’t rush this — it’s the base of your texture.
4. Add the eggs one at a time, beating well between each. If it curdles a bit, don’t panic — the flour will sort it out.
5. Fold in the flour mix, followed by the coconut milk and desiccated coconut. You want a smooth, thick batter.
6. Spoon the batter into your prepared tin and level it out — I use the back of a spoon dipped in water.
7. Bake for 20–25 minutes, until golden and springy. A skewer should come out with a few moist crumbs, not wet batter.
8. Cool in the tin for 10 minutes, then move to a wire rack. And now’s the bit where I usually forget to make the icing until someone pokes their head in asking “Is it done yet?”
9. For the icing, sift the icing sugar and stir in coconut milk slowly until you get a thick but pourable consistency. Add the vanilla and a sprinkle of coconut.
10. Spread it over the cooled cake. Go wild with sprinkles if you’re in the mood.

Common Mistakes

Why is my tray bake dry?
Most likely overbaked. Keep it just slightly under — a moist crumb is ideal.

Why did the middle sink?
Either underbaked or your oven was too hot. Don’t open the door early, either — patience!

Why is my cake too dense?
You may have overmixed or used too much coconut milk. Fold gently.

Why didn’t the icing set properly?
You probably added too much liquid. Add milk a spoon at a time and test consistency.

Why did my coconut taste odd?
Check your desiccated coconut — it goes stale quickly once opened. Trust me, I’ve learned that the hard way.

Storage And Reheating Tips

Fridge: Store in an airtight container for up to 5 days, but bring it to room temperature before eating. Chilled coconut cake? No, thanks.

Freezer: Slice, wrap tightly in clingfilm and foil, and freeze for up to 2 months. Defrost overnight at room temp.

To reheat:

• Oven: Wrap in foil and warm at 160°C for 10 mins.
• Microwave: 20–30 seconds for a single slice, covered with a damp paper towel.
• Air fryer: 160°C for about 5 minutes — good for crisping edges.

What To Serve With It

• Whipped cream or crème fraîche — a cool, soft counterpoint.
• Fresh mango or pineapple — if you want to double down on the tropical.
• Earl Grey or a milky brew — because what’s a tray bake without a cuppa?

FAQ Section

Can I make this gluten-free?
Yes — just use a self-raising gluten-free flour blend and check your baking powder is GF. The coconut helps keep the texture tender.

Can I skip the icing?
You can! It’s lovely plain or with a light dusting of icing sugar. But the icing adds moisture and sweetness, so I say go for it.

Can I make this ahead?
Absolutely. Bake the day before, ice when cool, and store covered. It holds well for a few days.

Can I use fresh coconut instead?
Not ideal — it releases too much moisture and changes the texture. Stick to desiccated for this one.

Try More Recipes:

• Mary Berry Canterbury Tart
• Mary Berry Caraway Seed Cake
• Mary Berry Bara Brith