Coconut & raspberry traybake with pink custard
Prep
30 mins
Cook
35 mins
Servings
8
Difficulty
Medium
This is one of my absolute favorite traybakes to whip up when I want something impressive but honestly quite straightforward. The coconut gives it this lovely tropical flavor that pairs beautifully with tart raspberries, and the pink custard on top makes it feel almost indulgent. What I love most is that it comes together in under an hour from start to finish, so it's perfect for unexpected guests or when you're craving homemade cake without the fuss. Raspberries are packed with antioxidants too, so you can feel a little virtuous while enjoying a generous slice. It's simple enough for any baker but tastes like you've spent ages in the kitchen.
Ella x
Ingredients
- 225 gramssalted butter(softened, plus extra for greasing)
- 225 gramsgolden caster sugar
- 1unwaxed lemon(zest)
- ½ tspvanilla bean paste
- 4eggs
- 225 gramsself-raising flour(self raising flour)
- 105 gramsdesiccated coconut
- 275 gramsraspberries(large ones halved)
- 150 gramsraspberry jam
- 500 gramscustard
Detail level
Instructions
- 1
Grease and line a rectangular baking tin (roughly 30cm x 20cm). Preheat the oven to 180ºC, gas mark 4. Use elecric beaters to beat the butter with the sugar until pale and fluffy. Beat in the lemon zest and vanilla, then the eggs, one at a time. Fold in the flour, 75g desiccated coconut and 125g raspberries.
- 2
Spoon the batter into the prepared tin and bake for 30-35 minutes until golden and a skewer inserted comes out clean. Allow the cake to cool for about 5 minutes before lifting onto a cooling rack. While still warm, spread over the raspberry jam and sprinkle with the remaining 30g coconut.
- 3
Push the remaining 150g raspberries through a sieve into a bowl. Stir the raspberry purée into the custard and gently warm, stirring constantly. Cut the cake into squares and serve dolloped with the warm pink custard.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Reviews
Sign in to write a review.