Mary Berry Coconut Traybake Recipe

Mary Berry Coconut Traybake is a light, moist, and wonderfully fragrant cake topped with a sweet icing and a generous layer of desiccated coconut. It’s the kind of bake that works perfectly for family gatherings, school events, bake sales, or casual afternoon tea. With its soft crumb and tropical coconut flavour, this traybake is simple to prepare yet feels special enough for celebrations.

Using everyday ingredients and an easy all-in-one method, it’s a reliable recipe suitable for both beginners and seasoned bakers.

What Is Mary Berry’s Coconut Traybake?

Mary Berry Coconut Traybake is a classic British sheet cake made with a tender vanilla sponge, iced while slightly warm, and finished with a thick layer of desiccated coconut. It cuts neatly into squares and holds its shape well, making it perfect for sharing and transporting.

Other Popular Vanilla Tray Bake Recipes

• Mary Berry Vanilla Tray Bake
• Mary Berry Malteser Tray Bake
• Mary Berry Victoria Sponge Traybake
• Mary Berry Coffee and Walnut Traybake

Why This Recipe Is Worth Trying

• Effortless to prepare – Uses a simple, all-in-one method with minimal steps.
• Beautiful coconut flavour – A soft sponge paired with a sweet coconut topping.
• Great for sharing – Cuts into perfect squares for parties and events.
• Reliable results – Light, moist crumb every time you bake it.
• Customisable – Add lemon, lime, almond, or even jam for extra flavour.
• Budget-friendly – Uses affordable, widely available ingredients.

Essential Ingredients to Make Mary Berry’s Coconut Traybake

For the Sponge

• 225g self-raising flour
• 225g caster sugar
• 225g softened butter
• 4 large eggs
• 2 tsp baking powder
• 2 tsp vanilla extract
• 2 tbsp milk

For the Icing & Topping

• 250g icing sugar
• 2–3 tbsp warm water
• 1 tsp vanilla extract
• 75–100g desiccated coconut

Handy Kitchen Tools for Best Results

• 30x23cm traybake tin
• Mixing bowl
• Electric whisk or hand whisk
• Baking parchment
• Spatula
• Sieve
• Cooling rack

Ingredients You’ll Need Again for the Steps

• Self-raising flour
• Baking powder
• Softened butter
• Caster sugar
• Eggs
• Vanilla extract
• Milk
• Icing sugar
• Desiccated coconut

Step-by-Step Instructions to Prepare Mary Berry Coconut Traybake

Step 1: Prepare the cake tin

Line your traybake tin with baking parchment, then lightly grease it to help the sponge release smoothly after baking.

Step 2: Preheat your oven

Set your oven to 160°C (fan) or 180°C (conventional) so the temperature is stable when the batter goes in.

Step 3: Combine all sponge ingredients

Add flour, caster sugar, butter, eggs, baking powder, vanilla extract, and milk to a large mixing bowl. Beat until the mixture becomes smooth, creamy, and pale.

Step 4: Spread the batter evenly

Pour the batter into the lined tin and gently level the surface using a spatula to ensure an even rise.

Step 5: Bake the sponge

Bake for 25–30 minutes, or until golden and a skewer inserted in the centre comes out clean.

Step 6: Prepare the icing

Mix icing sugar, warm water, and vanilla extract until smooth and pourable but thick enough to coat the cake.

Step 7: Ice the warm cake

Spread the icing over the still-warm sponge so it absorbs slightly and sets beautifully.

Step 8: Add the coconut topping

Sprinkle the desiccated coconut generously over the icing and press lightly so it adheres well.

Step 9: Cool fully and slice

Allow the traybake to cool completely before cutting into neat squares.

What I Got Wrong (And How I Fixed It)

• Icing soaked too quickly – Letting the cake cool for 5 minutes before icing prevented it from sinking.
• Cake turned dense – Avoiding overmixing helped the sponge stay airy.
• Uneven coconut layer – Sprinkling while icing was still tacky ensured good coverage.
• Edges overbaked – Reducing oven temperature slightly fixed dryness.

Healthier Version of Mary Berry Coconut Traybake

• Replace half the butter with Greek yoghurt.
• Reduce sugar by up to 25% without affecting texture.
• Use unsweetened desiccated coconut.
• Try a lemon yoghurt glaze instead of traditional icing.

Ingredient Substitutions for Mary Berry Coconut Traybake

• Swap caster sugar with light brown sugar for a deeper flavour.
• Replace milk with coconut milk to enhance the tropical taste.
• Use almond extract instead of vanilla for a nutty twist.
• Substitute butter with margarine for a lighter crumb.

Pairing Ideas: What to Serve With Mary Berry Coconut Traybake

• A warm cup of tea – Balances the sweetness of the coconut icing.
• Fresh tropical fruits – Pineapple or mango adds refreshing contrast.
• Light whipped cream – Softens the sweetness while adding richness.
• Iced coffee – A lovely pairing for warm weather gatherings.
• Vanilla ice cream – Creates a simple dessert combination.

Expert Tips to Make Perfect Mary Berry Coconut Traybake

• Beat all ingredients together thoroughly – Ensures a uniform batter.
• Use room-temperature ingredients – Helps create a smooth mixture.
• Do not overbake – Remove as soon as the skewer comes out clean.
• Ice while warm – Helps the icing set beautifully with the coconut.
• Sieve the icing sugar – Prevents lumps in the glaze.
• Level the batter well – Creates even, professional-looking slices.
• Press coconut lightly – Prevents it from falling off once set.

Creative Ways to Customize Mary Berry Coconut Traybake

• Add raspberry jam layers – Swirl jam into the batter for fruity pockets.
• Mix lemon zest into the sponge – Creates a bright, citrusy twist.
• Top with toasted coconut – Adds extra flavour and crunch.
• Add chocolate chips – Coconut and chocolate pair beautifully.
• Use coloured sprinkles – Great for children’s birthday parties.

How to Store Leftover Mary Berry Coconut Traybake

• Store in an airtight container – Keeps fresh for up to 4 days.
• Refrigerate in warm weather – Prevents the icing from softening.
• Freeze the un-iced sponge – Wrap tightly and freeze for up to 3 months.
• Defrost on the counter – Bring back to room temperature naturally.

How to Reheat Mary Berry Coconut Traybake

• Microwave lightly – Warm a slice for 6–8 seconds to refresh the crumb.
• Oven method – Warm at 140°C for 4–5 minutes for a just-baked feel.
• From frozen – Thaw at room temperature before serving.

Nutritional Value (per serving)

• Calories: ~290
• Carbohydrates: 39g
• Protein: 4g
• Fat: 14g
• Saturated Fat: 9g
• Sugar: 30g
• Sodium: 150mg

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FAQs

How do I stop the coconut from falling off the traybake?

To help the coconut stick properly, spread the icing over the cake while it is still warm but not hot. This allows the icing to stay tacky, helping the coconut grip the surface. Press the coconut gently with your hand so it sets firmly once cooled.

Why is my coconut traybake dense instead of light and fluffy?

A dense texture usually means the batter was overmixed or the baking powder wasn’t evenly distributed. Using the all-in-one method and mixing only until everything is combined keeps the sponge soft. Also, make sure your baking powder is fresh for the best rise.

How do I get a smooth icing layer on a coconut traybake?

Sieve the icing sugar first to remove any lumps, then add warm water gradually until you reach a pourable but thick consistency. Spreading the icing over a slightly warm cake helps it glide smoothly without dragging or tearing the sponge.

Can I add more coconut flavour to the sponge?

Yes, you can easily enhance the flavour by adding a few tablespoons of desiccated coconut into the batter or swapping regular milk with coconut milk. Both methods boost the coconut taste without affecting the cake’s texture.

Final Words

Mary Berry Coconut Traybake is a comforting, nostalgic bake that combines simplicity with wonderful flavour. Its soft vanilla sponge and coconut topping make it perfect for gatherings, afternoon tea, or any occasion where you want a dependable and delicious treat. With its easy preparation and forgiving method, this traybake is one you’ll come back to again and again.