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Mary Berry Coconut Tray Bake Recipe

Mary Berry Coconut Tray Bake
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Print Recipe

This coconut tray bake is a traditional British sponge cake baked in a shallow rectangular tin rather than a round cake tin. The sponge is enriched with desiccated coconut, which adds texture and flavour while keeping the cake tender. Mary Berry’s style focuses on a light crumb, even bake, and a straightforward method that delivers consistent results.

Ingredients

  • Unsalted butter – 200 g, softened

  • Caster sugar – 200 g

  • Eggs – 4 large, at room temperature

  • Self-raising flour – 200 g

  • Desiccated coconut – 75 g

  • Milk – 3 tablespoons

  • Vanilla extract – 1 teaspoon

  • Baking powder – 1 teaspoon

  • Pinch of salt

Instructions

  • Preheat the oven – Set the oven to 180°C (160°C fan) and line the tray bake tin with baking parchment.

  • Cream butter and sugar – Beat the softened butter and caster sugar together until pale, light, and fluffy. This helps create a soft sponge.

  • Add the eggs gradually – Beat in the eggs one at a time, mixing well after each addition. Add a spoonful of flour if the mixture looks like it may curdle.

  • Combine dry ingredients – Gently fold in the self-raising flour, baking powder, salt, and desiccated coconut.

  • Adjust the consistency – Stir in the milk and vanilla extract until the batter is smooth and evenly mixed.

  • Fill the tin – Spoon the mixture into the prepared tin and spread evenly to ensure a level bake.

  • Bake until golden – Bake for 30–35 minutes until lightly golden and a skewer inserted into the centre comes out clean.

  • Cool before slicing – Leave the cake to cool completely in the tin before cutting into squares.

Find it online: https://maryberrycooks.co.uk/mary-berry-coconut-tray-bake/