Coconut Traybake

lucylox

Jan 23

There's been a lot on our plates recently and I've been burying myself in cooking and creating recipes rather than writing them up – somehow the headspace for getting it down into print just hasn't been there.

But, I have found tinkering about in the kitchen has been my comfort, especially when it has involved making new recipes that have filled the house with joy, and this recipe is just one of those. I'm not the biggest coconut fan but the subtle coconut flavour of this light and fluffy sponge is absolutely divine and immediately transports you to a tropical climate and relaxed and easy times. Just what we need right now!

The coconut sponge is light and bouncy and the perfect receptacle for the coconut buttercream which is enhanced by a sprinkle of toasted desiccated coconut. In my version the coconut flavour comes solely from desiccated coconut, in the sponge, buttercream and as a decoration and in my opinion it gives just the right level of coconut flavour. If you are inclined for a more intense coconut profile then I'd recommend using coconut milk, and possible some coconut essence if you have some to hand

This tropical traybake is perfect on it's own, but also matches nicely with a side of tropical fruit salad for a wonderful sunshine filled dessert.

It can be difficult to source desiccated coconut that is free-from nut-traces, so I recommend Coconut Merchant which processes it's coconut in a factory that is free-from nuts (but they as per usual don't guarantee there may be cross contamination in their supply chain)

Coconut Traybake

dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan

20cm square cake tin

150 g self-raising flour
35 g desiccated coconut
1 tbsp custard powder (or cornflour)
110 g caster sugar
3/4 tsp bicarbonate of soda
pinch of salt
150 ml dairy-free milk
1 tbsp dairy-free yoghurt
50 g dairy-free margarine (melted)
for the buttercream:
60 g dairy-free butter
140 g icing sugar
2 tbsp desiccated coconut
1 tsp vanilla extract
To garnish
2 tbsp desiccated coconut

Preheat the oven to 180 degrees Centigrade. Line a 20cm square cake tin with parchment
Start by placing the coconut garnish onto a baking tray and toast in the oven for 5 minutes until golden, then set aside
In a large bowl, mix together the self-raising flour, custard powder, desiccated coconut, caster sugar, bicarbonate of soda and salt.
In a separate bowl, combine the milk, melted margarine, and yoghurt.
Pour the wet ingredients into the dry and combine to form a smooth batter. Pour straight into the lined tin and level off.
Place into the hot oven and bake for 20 minutes until the cake has risen and turned golden. Check it is cooked through by testing with a skewer and if it comes out clean the cake is cooked.
Cool on a wire rack
Make the buttercream by whisking together all the ingredients until you have a light and fluffy icing.
Spread the buttercream over the traybake, sprinkle with the toasted coconut and cut into 5 slices and then halve those to make nice bar shapes.