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Mary Berry Coconut Traybake Recipe

Mary Berry Coconut Traybake recipe
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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.

Ingredients

Scale

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

Instructions

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.

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