Mary Berry Coconut Tray Bake

This Mary Berry Coconut Tray Bake is prepared using self-raising flour, butter, eggs, coconut milk, and desiccated coconut. This delicious Coconut Tray Bake recipe creates a dessert that takes about 45 minutes to prepare and can serve up to 12 people.

Mary Berry Coconut Tray Bake Ingredients

• 175 g self-raising flour
• 1 level tsp baking powder
• 1 pinch salt
• 175 g soft butter salted or unsalted plus extra for greasing
• 175 g caster sugar
• 3 large eggs
• 3 tbsp coconut milk tinned, not the thinner kind in cartons
• 60 g desiccated coconut

For the icing

• 150 grams of icing sugar
• 1 pinch of salt
• 1 teaspoon of vanilla extract (optional)
• 4-5 tablespoons of coconut milk (tinned, not the thinner kind in cartons)
• 1-2 tablespoons of desiccated coconut
• Multicolored sprinkles (100’s and 1000’s)

How To Make Mary Berry Coconut Tray Bake

1. Prepare the Oven and Tin: Before starting, preheat your oven to 180°C (356°F) and thoroughly grease a 24x17x4 cm baking tin with some extra butter to prevent sticking.
2. Cream Butter and Sugar: In a large mixing bowl, begin by creaming together the butter and caster sugar until the mixture is light and fluffy, ensuring a smooth texture.
3. Incorporate Eggs: Gradually beat in the eggs, one at a time, making sure each egg is fully incorporated into the mixture before adding the next, to maintain consistency.
4. Sift and Mix Dry Ingredients: Sift the self-raising flour, baking powder, and a pinch of salt directly into the egg mixture, then carefully fold these ingredients together.
5. Add Coconut Milk and Desiccated Coconut: Slowly mix in the coconut milk to avoid curdling, and then fold in the desiccated coconut until everything is evenly combined.
6. Bake the Cake: Transfer the batter into the prepared baking tin, smoothing the surface with a spatula, and bake in the preheated oven for 20-25 minutes, or until a skewer inserted comes out clean.
7. Cool the cake: Allow the cake to cool in the tin for about 5-10 minutes, then move it to a wire rack to cool completely.
8. Decorate: Prepare the icing by sifting the icing sugar into a bowl, adding a pinch of salt, the coconut milk, vanilla extract (if using), and mixing until smooth. Stir in the desiccated coconut, spread the icing evenly over the cooled cake, and garnish with multicolored sprinkles or additional desiccated coconut as you prefer.

Recipe Tips

• Chill the dough: If your dough feels too soft, chill it in the fridge for 15 minutes before rolling into balls to make it easier to handle.
• Even baking: Rotate your baking sheet halfway through baking to ensure the biscuits bake evenly and develop a consistent golden brown color.
• Add a twist: For an extra flavor boost, add 1 teaspoon of vanilla extract or almond extract to the dough while mixing the ingredients.

What To Serve With Coconut Tray Bake

Serve your delightful Coconut Tray Bake with tangy raspberry coulis, vanilla bean ice cream, mango sorbet, caramel drizzle, and shaved chocolate for a contrasting flavor experience.

You can also pair it with homemade lime curd or fresh pomegranate seeds to enhance its tropical flavor.

How To Store Coconut Tray Bake

To Refrigerate: Wrap your Coconut Tray Bake tightly in cling film or store it in an airtight container. This will keep it fresh for up to 3 days in the refrigerator. Make sure it’s completely cool before storing.

To Freeze: Although this cake can be frozen, the icing may become watery once thawed. If you need to freeze, do so before icing; wrap it tightly and freeze for up to 1 month.

How To Reheat Coconut Tray Bake

In The Oven: Preheat your oven to 150°C (300°F). Wrap the leftover Coconut Tray Bake in aluminum foil to prevent it from drying out. Heat for about 10-15 minutes, or until warm through.

In The Microwave: Place a slice of the Coconut Tray Bake on a microwave-safe plate. Heat on high for about 20-30 seconds. Check if it’s warm enough, and heat for another 10 seconds if needed.

In The Air Fryer: Heat the air fryer to 160°C (320°F). Place the Coconut Tray Bake slices in the basket without overlapping. Heat for 2-3 minutes or until thoroughly warmed.

Frequently Asked Questions

Can I Use Regular Milk Instead of Coconut Milk?

Using regular milk instead of coconut milk will significantly alter the flavor profile of the tray bake. Coconut milk adds a rich, tropical taste that regular milk cannot replicate, affecting the authenticity and richness of the dessert.

How Do I Know When the Coconut Tray Bake Is Perfectly Baked?

The Coconut Tray Bake is perfectly baked when a skewer inserted into the center comes out clean. The edges should appear slightly golden, and the surface should be firm to the touch, indicating it is thoroughly cooked.

Mary Berry Coconut Tray Bake Nutrition Facts

Amount Per Serving

• Calories 498 calories
• Fat 29 grams
• Saturated Fat 20 grams
• Carbohydrate 49 grams
• Sugar 21 grams
• Fiber 4 grams
• Protein 8 grams
• Sodium 0.8 milligram

Try More Mary Berry Recipes:

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