CHERRY, CHOC & COCONUT TRAY BAKE
Keep these five ingredients in your storecupboard so you can whip up a tasty traybake when friends drop by unexpectedly
Provided by Good Food team
Categories Afternoon tea, Treat
Time 30m
Yield Makes 16 slices
Number Of Ingredients 5
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray with baking parchment. In a large bowl, mix the desiccated coconut, sugar, eggs, white chocolate and glacé cherries until combined. Cook for 20 mins until golden brown and set, then cool in the tin before slicing into bars.
Nutrition Facts : Calories 187 calories, Fat 13 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium
LEMON COCONUT TRAYBAKE
An easy to make Lemon Coconut Traybake, soft and moist and topped with an amazing frosting, the perfect tea time treat.
Provided by The Gardening Foodie
Categories cake / dessert
Time 30m
Number Of Ingredients 15
Steps:
- Combine the flour, baking powder, salt, sugar, coconut, lemon rind and melted butter in a bowl and mix well. Stir in the milk, buttermilk, and vanilla extract. Be gentle when mixing and do not overbeat. Overbeating will result in a dry texture of the baked cake.
- Spread the mixture evenly into a greased and lined 12 x 9 inch ( 30 x 21 cm ) pan and bake in a preheated oven of 340°F / 170°C for 20 to 25 minutes until baked or a skewer inserted comes out clean.
- Leave the cake in the tin to cool completely before frosting/icing.
- Place the powdered sugar/icing sugar and butter in a bowl and pour in the boiling water to make a thick frosting/icing. If you find that the frosting is too thick, then just add a little more water. A teaspoon at a time, until you achieve the desired consistency. Keep in mind that the frosting will set firm once it has cooled down. If the frosting is too runny, then add in a bit more powdered/icing sugar. Spread the warm frosting over the cake.
- Sprinkle with lightly toasted desiccated coconut if preferred.
Nutrition Facts : ServingSize 1 slice, Carbohydrate 34 g, Protein 4 g, Fat 9 g, SaturatedFat 7 g, Cholesterol 5 mg, Sodium 143 mg, Fiber 2 g, Sugar 21 g, Calories 227 kcal
BLUEBERRY LEMON CAKE WITH COCONUT CRUMBLE TOPPING
This sticky, crumbly bake is irresistible - it's a pudding straight from the tin
Provided by Good Food team
Categories Afternoon tea, Buffet, Dessert, Treat
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 180C/fan 160/gas 4 and grease and line a 20 x 30 cm cake tin with baking parchment. Beat together 250g of the butter with 250g sugar and the lemon zest until light and fluffy. In a separate bowl, break up 4 eggs with a fork, then gradually beat into the butter and sugar mixture, adding a spoonful of flour if it begins to curdle. When the eggs are incorporated, fold in the flour and a third of the blueberries, then spoon into the tin. Flatten the surface with a spatula, sprinkle over another third of the blueberries, and bake for 20 mins until the surface is set.
- To make the topping, melt the rest of the butter, then stir in the coconut and remaining sugar and eggs until combined. Warm the lemon curd gently for a few mins in a small pan until it is runny and pourable.
- After the initial baking, scatter the remaining blueberries over the top of the cake, drizzle over the lemon curd, and crumble over the coconut mixture. Bake for a further 20-25 mins until the coconut is golden. Leave the cake in the tin to cool. Cut into 16 squares and store in a tin, interlined with greaseproof paper.
Nutrition Facts : Calories 446 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 34 grams sugar, Fiber 43 grams fiber, Protein 5 grams protein, Sodium 0.55 milligram of sodium
RASPBERRY & ALMOND TRAYBAKE
One mixture all whizzed in the food processor makes the base and topping for this bake
Provided by Good Food team
Categories Afternoon tea, Snack, Treat
Time 1h30m
Yield Cuts into 16-24 slices
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/fan160C/gas 4. Butter an oblong cake tin (about 31 x 17 x 3cm). Tip the flour, ground almonds, butter and sugar into a food processor and whizz just until the butter is evenly distributed - or rub together by hand. Remove 85g/3oz of the mix, stir in the coconut and put to one side. Add the eggs to the remaining mixture in the food processor and whizz quickly - or mix with a wooden spoon. It doesn't need to be very smooth.
- Spread this mixture over the base of the tin, then scatter half the raspberries over the top. Sprinkle with the coconut mixture and bake for 45 mins. Dot the remaining fruit over the surface and cook for a further 15 mins, until firm to the touch. Cool in the tin and cut into slices, squares, whichever shape you want. They will keep for up to 2 days in the fridge.
Nutrition Facts : Calories 179 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
BLACKCURRANT COCONUT SLICES
Cut this tasty traybake into bars with a layer of fruit jam in the middle - swap for raspberry, blackberry or gooseberry if you prefer
Provided by Sara Buenfeld
Categories Afternoon tea, Breakfast, Snack, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 20 x 23cm traybake tin with a little butter and line the base with a long strip of baking parchment that extends above the rim of the tin at either end - this will make it easier to get the slices out of the tin later.
- To make the base, tip the flour, sugar and coconut into a bowl, mix everything together, then rub in the butter with your fingers to make coarse crumbs. Stir in the egg yolks with the blade of a knife, then bring the mixture together with your hands to make a dough. Press the dough into the base of the tin, smoothing it with the back of a spoon to make an even layer. Spread the jam over most of the dough, keeping it a little bit away from the sides of the tin.
- To make the topping, whisk the egg whites with an electric hand whisk until stiff, then gradually add the sugar to make a glossy meringue. Fold in the desiccated coconut, then spoon over the jam layer. Scatter with the coconut flakes, if using, and bake for 25 mins until golden.
- Leave to cool in the tin, then carefully lift out, using the parchment to help you, and cut into slices. Will keep in an airtight container for 2 days.
Nutrition Facts : Calories 257 calories, Fat 15 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
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