Mary Berry Coconut Traybake Recipe

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This coconut traybake is a wonderfully simple bake with a soft, moist sponge and a light coconut flavour running through every bite. It is finished with a gentle coconut topping that keeps the cake tender and delicious for days. Ideal for beginners, this is a straightforward all-in-one recipe that comes together quickly. From start to finish, it takes around 45 minutes, making it perfect for everyday baking.

Ingredients

For the coconut sponge

225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
50g desiccated coconut
3 tbsp milk
1 tsp vanilla extract

For the coconut topping

100g icing sugar
2–3 tbsp milk
25g desiccated coconut

How to Make Mary Berry Coconut Traybake

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line a 23 x 30cm traybake tin with baking parchment, making sure the sides are well covered.
Mix the cake batter: Place the butter, caster sugar, eggs, self-raising flour, baking powder, desiccated coconut, milk and vanilla extract into a large bowl. Beat together until smooth, pale and well combined.
Fill the tin: Spoon the mixture into the prepared tin and gently level the surface with a palette knife so it bakes evenly.
Bake: Bake in the centre of the oven for 30–35 minutes, until lightly golden and springy to the touch. A skewer inserted into the centre should come out clean.
Cool: Leave the cake to cool in the tin for 10 minutes, then lift out and allow to cool completely on a wire rack before adding the topping.
Add the topping: Mix the icing sugar with enough milk to make a smooth, pourable icing. Spread over the cooled cake and sprinkle with desiccated coconut. Leave to set before slicing.

Tips

How do I keep the traybake moist?

Be careful not to overbake the cake. Remove it as soon as it feels springy and a skewer comes out clean. The coconut also helps retain moisture.

Can I make this without an electric mixer?

Yes, this can be mixed by hand using a wooden spoon. Make sure the butter is very soft so it blends easily with the other ingredients.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or if the cake is underbaked. Keep the oven door closed for at least the first 25 minutes.

Serving Suggestions

Serve with a cup of tea or coffee
Enjoy as a lunchbox treat
Add fresh berries on the side for a simple dessert

Storage

Room temperature

Store the traybake in an airtight container at room temperature for up to 3 days.

Refrigerator

If your kitchen is warm, keep the cake in the fridge for up to 5 days. Allow slices to come to room temperature before serving.

Freezing

The undecorated sponge can be frozen for up to 3 months. Wrap well and defrost fully before adding the icing and coconut topping.

Nutrition

Calories: 380 kcal
Carbohydrates: 45g
Protein: 6g
Fat: 20g
Saturated fat: 12g
Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I bake this as a loaf instead?

Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.

What size tray bake tin works best?

A tin around 23 x 30cm gives the ideal depth and even baking.

Can I use wholemeal flour?

You can replace half the flour with wholemeal, but the cake will be slightly denser.

Is this cake suitable for children?

Yes, it is mildly flavoured and gently sweet, making it ideal for all ages.