Name: Mary Berry Coconut Tray Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Cuisine: British
Ingredients: Self-raising flour: 225g; Caster sugar: 225g; Butter: 225g, softened; Baking powder: 2 teaspoons; Eggs: 4 large; Desiccated coconut: 100g; Milk: 2 tablespoons; Vanilla extract: 1 teaspoon; Desiccated coconut: 50g; Icing sugar: 100g; Water: 2-3 tablespoons (for the glaze)

Mary Berry’s Coconut Tray Bake is a delightful, light, and fluffy cake with a tropical twist, thanks to the rich flavor of coconut. This tray bake is perfect for sharing at gatherings or enjoying as a sweet snack with your afternoon tea. With a soft sponge base and a crunchy coconut topping, it’s both easy to make and utterly delicious.

What is Mary Berry’s Coconut Tray Bake?

Mary Berry’s Coconut Tray Bake is a simple, fuss-free cake baked in a tray, making it perfect for serving a crowd. The soft sponge cake is infused with coconut flavor and topped with a crunchy coconut glaze, adding texture and flavor. It’s an ideal dessert for those who love coconut and want a straightforward bake that delivers on taste and presentation.

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Why You Should Try This Recipe

Tropical twist: The coconut adds a refreshing flavor to a classic sponge cake.

Perfect for sharing: Baked in a tray, this cake is easy to slice and serve, making it great for gatherings.
Moist and fluffy: The sponge stays wonderfully moist, with a light, airy texture.
Simple ingredients: Made with pantry staples and coconut, it’s an easy recipe for all levels of bakers.

Versatile treat: Enjoy it as a dessert, snack, or even as a sweet breakfast option.

Ingredients Needed to Make Mary Berry’s Coconut Tray Bake

Self-raising flour: 225g
Caster sugar: 225g

Butter: 225g, softened
Baking powder: 2 teaspoons
Eggs: 4 large

Desiccated coconut: 100g
Milk: 2 tablespoons
Vanilla extract: 1 teaspoon

For the Coconut Topping:

Desiccated coconut: 50g
Icing sugar: 100g
Water: 2-3 tablespoons (for the glaze)

Instructions to Make Mary Berry’s Coconut Tray Bake

Step 1: Prepare the Cake Batter

Preheat the oven: Set your oven to 180°C (160°C fan)/350°F/gas mark 4.
Prepare the tray: Grease and line a 23 x 30cm traybake tin with baking parchment.
Cream the butter and sugar: In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy using an electric mixer.

Add the eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Fold in the dry ingredients: Sift the self-raising flour and baking powder into the mixture. Gently fold it into the batter, followed by the desiccated coconut.
Add milk and vanilla: Stir in the milk and vanilla extract to loosen the batter, creating a smooth consistency.

Step 2: Bake the Cake

Pour the batter into the tray: Spoon the batter evenly into the prepared tray and smooth the top with a spatula.
Bake the cake: Bake in the preheated oven for 25-30 minutes, or until the cake is golden and a skewer inserted into the center comes out clean.
Cool the cake: Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.

Step 3: Add the Coconut Topping

Prepare the glaze: In a small bowl, mix the icing sugar with 2-3 tablespoons of water to make a smooth, pourable glaze.
Top with coconut: Once the cake has cooled, drizzle the glaze over the top and sprinkle with desiccated coconut for a crunchy finish.
Let it set: Allow the topping to set before slicing the cake into squares.

What Goes Well With Mary Berry’s Coconut Tray Bake?

Fresh fruit: Serve with fresh mango, pineapple, or berries for a tropical twist.
Whipped cream: Lightly whipped cream complements the sweet coconut flavors.
Lemon curd: A spoonful of tangy lemon curd adds a zesty contrast to the sweetness.

Custard: Pour warm custard over the tray and bake for a comforting dessert.
Tea or coffee: Perfectly pairs with a hot cup of tea or coffee.

Expert Tips for Making the Best Coconut Tray Bake

Use fresh desiccated coconut: For the best flavor and texture, make sure your desiccated coconut is fresh and not too dry.

Don’t overmix the batter: Gently fold the ingredients together to keep the cake light and fluffy.
Test for doneness: Use a skewer to check if the cake is done – it should come out clean when inserted into the center.
Cool completely before topping: Make sure the cake is fully cooled before adding the glaze to prevent it from melting.

Easy Variations of Mary Berry’s Coconut Tray Bake

Coconut and lime: Add the zest of a lime to the batter and use lime juice in the glaze for a citrusy twist.
Chocolate coconut tray bake: Stir in some chocolate chips for a chocolate-coconut flavor combination.
Gluten-free option: Swap the self-raising flour with a gluten-free flour blend to make the recipe suitable for gluten-intolerant guests.

Coconut and almond: Add some ground almonds to the batter for a nuttier flavor.

Best Practices to Store Mary Berry’s Coconut Tray Bake

Room temperature storage: Store the cake in an airtight container at room temperature for up to 3 days.
Freezing: You can freeze the cake without the topping. Wrap it tightly in cling film and store for up to 2 months. Thaw at room temperature before adding the glaze and coconut.

Best Practices to Reheat Mary Berry’s Coconut Tray Bake

Oven reheating: To refresh the cake, reheat slices in a preheated oven at 150°C (300°F) for 5-10 minutes.
Microwave reheating: Warm individual slices in the microwave for 10-15 seconds on medium power for a quick treat.

Nutrition Value (per serving):

Calories: 320 kcal

Carbohydrates: 45g
Protein: 4g
Fat: 14g

Fiber: 3g

FAQs

Can I freeze Mary Berry’s Coconut Tray Bake?

Yes, you can freeze the coconut tray bake. Wrap it tightly in cling film and foil, and freeze for up to 2 months. Thaw it at room temperature before serving or adding the coconut glaze for best results.

How do I make my coconut tray bake more moist?

To make the coconut tray bake more moist, ensure you don’t overbake it. You can also add a little extra milk to the batter or brush the baked cake with a light sugar syrup to retain moisture.

Can I use fresh coconut instead of desiccated coconut?

Yes, you can use fresh coconut in place of desiccated coconut. Grate the fresh coconut and use it in the same quantity as the desiccated coconut, though keep in mind the texture may be slightly different.

How long does a coconut tray bake last?

Coconut tray bake can last for up to 3 days if stored in an airtight container at room temperature. For longer storage, you can freeze the cake for up to 2 months.

Final Words

Mary Berry’s Coconut Tray Bake is a simple, satisfying cake that’s packed with coconut flavor. Its light, fluffy texture, and sweet coconut topping make it the perfect dessert or snack for any occasion. Try this easy-to-follow recipe and enjoy the tropical taste of coconut with every bite!

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