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(salted butter, softened, plus extra for greasing)
- 225 gramsgolden caster sugar
- 1unwaxed lemon(unwaxed lemon, zest)
- ½ tspvanilla bean paste
- 4eggs(large eggs)
- 225 gramsself-raising flour(self raising flour)
- 105 gramsdesiccated coconut
- 275 gramsraspberries(raspberries, large ones halved)
- 150 gramsraspberry jam
- 500 gramscustard(fresh custard)
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.
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