Mary Berry Coconut Traybake Recipe

This coconut traybake is a classic, easy bake that turns simple cupboard ingredients into a soft, buttery sponge with a gentle coconut sweetness. The crumb is light and tender, the top is finished with a thin lemon icing, then dusted generously with desiccated coconut for that traditional snowy look. It is a beginner-friendly recipe with straightforward mixing and no fancy equipment needed. Total time is about 1 hour 10 minutes, including cooling and icing.

Ingredients

For the coconut sponge

225g unsalted butter, softened (plus extra for greasing)
225g caster sugar
4 large eggs, at room temperature
225g self-raising flour
1 tsp baking powder
50g desiccated coconut
2 tbsp milk
1 tsp vanilla extract

For the icing and finish

250g icing sugar, sifted
2 to 3 tbsp lemon juice (or water, if you prefer a plain sweet icing)
30g desiccated coconut (more if you like a thicker topping)

How to Make Mary Berry Coconut Traybake Recipe

Prepare the tin and oven

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Place a shelf in the middle so the traybake bakes evenly.
Line the tin: Grease a 23 x 30cm traybake tin, then line the base and sides with baking parchment. Leave a little overhang so you can lift the cake out later.

Mix the coconut sponge

Cream butter and sugar: Beat the softened butter and caster sugar together for 2 to 3 minutes, until pale and fluffy. This gives the cake a lighter texture.
Add the eggs: Beat in the eggs one at a time. If the mixture looks like it is splitting, add 1 tablespoon of the flour and keep mixing.
Fold in the dry ingredients: Add the self-raising flour, baking powder, and desiccated coconut. Fold gently until you no longer see dry flour.
Loosen the batter: Stir in the milk and vanilla extract. The mixture should drop off a spoon easily. If it feels stiff, add another teaspoon of milk.

Bake the traybake

Fill the tin: Spoon the batter into the prepared tin and level the top with the back of a spoon or an offset spatula.
Bake: Bake for 22 to 28 minutes, until lightly golden and springy in the centre. A skewer inserted into the middle should come out clean.

Cool, ice, and slice

Cool properly: Leave the cake to cool in the tin for 10 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely.
Make the icing: Mix the sifted icing sugar with 2 tablespoons of lemon juice. Add a little more, a teaspoon at a time, until you have a thick icing that spreads easily.
Ice and finish: Spread the icing over the cooled sponge, right to the edges. Sprinkle over the desiccated coconut while the icing is still wet so it sticks well.
Slice neatly: Let the icing set for 20 to 30 minutes, then cut into 16 squares (or smaller pieces for parties). Wipe the knife between cuts for clean edges.

How to Make Mary Berry Coconut Traybake Recipe

Tips

Why did my traybake turn out dry?

Dry traybake is usually down to overbaking. Start checking at 22 minutes and take it out as soon as the centre springs back and a skewer comes out clean. Also measure flour carefully. Too much flour will tighten the crumb.

How do I stop the icing soaking into the cake?

Make sure the sponge is completely cool before icing. If it is even slightly warm, the icing melts and disappears into the top rather than setting into a neat layer.

How do I get a lighter, fluffier sponge?

Use properly softened butter and beat the butter and sugar until pale and airy. Room temperature eggs help too, since cold eggs can knock the air out and make the batter heavier.

How can I add more coconut flavour without changing the texture?

Add 1 to 2 teaspoons of coconut extract along with the vanilla, or replace 1 tablespoon of the milk with coconut milk. Keep the rest of the milk as written so the batter does not become too soft.

Serving Suggestions

Serve with a mug of tea or coffee for an easy afternoon treat.
Add fresh berries on the side for a brighter, fresher plate.
Serve with a spoonful of lightly whipped cream for a simple dessert.
Pack into lunchboxes once the icing has fully set.

Storage

Room temperature

Store in an airtight container for up to 3 days. If your kitchen is warm, keep it in the coolest spot so the icing stays set.

Refrigerator

You can refrigerate it for up to 5 days, well covered. Let slices sit at room temperature for 20 minutes before serving, as the fridge can firm up the sponge slightly.

Freezing

Freeze the un-iced sponge for the best texture. Wrap the cooled cake (or individual slices) in cling film, then a layer of foil, and freeze for up to 2 months. Defrost at room temperature, then ice and top with coconut once fully thawed.

Nutrition

Calories: 260 kcal
Carbohydrates: 34 g
Protein: 3 g
Fat: 12 g
Saturated fat: 7 g
Sodium: 140 mg

Disclaimer: Nutrition values are estimates and will vary depending on ingredients and portion size.

FAQs

What size traybake tin works best for this coconut traybake?

A 23 x 30cm traybake tin gives the ideal depth so the sponge bakes evenly and stays soft. If your tin is smaller, the cake will be thicker and may need a few extra minutes in the oven.

Can I bake this as a loaf instead?

Yes. Divide the mixture between two 900g loaf tins or bake in one large loaf tin (it will be tall). Keep the temperature the same and bake until a skewer comes out clean, usually 40 to 55 minutes depending on the tin size.

Can I use coconut milk in the batter?

Yes. Swap the 2 tablespoons of milk for coconut milk for a little extra flavour. Keep the amount the same so the batter does not become too loose.

How do I make this traybake more lemony?

Use lemon zest in the sponge (add the zest of 1 lemon with the sugar) and keep the lemon juice for the icing. The zest adds fragrance without making the batter too wet.

Can I make this coconut traybake gluten free?

You can, using a good gluten-free self-raising flour blend and checking the bake a little earlier. The texture will be slightly more delicate, so cool it fully before slicing.