Anna Louise I make this coconut traybake whenever I want something that fills the kitchen with the most wonderful smell and produces something that genuinely stands out on a bake sale table or a coffee morning spread.
The toasted desiccated coconut gives a fragrance and a slightly chewy texture that is specific and wonderful, and the lime glacé icing on top gives exactly the sharpness needed to cut through the sweetness of the sponge.
It is a traybake for any occasion but I find myself making it most often in the warmer months — it feels summery and tropical in a way that makes even a grey British Tuesday feel a little more generous.
The recipe is completely straightforward. The toasting of the coconut is the one step that makes all the difference. Three minutes in a dry pan before it goes into the batter, and the kitchen smells completely wonderful.
Ingredients for Mary Berry Coconut Traybake
For the Coconut Sponge
- 300g unsalted butter, softened
- 300g golden caster sugar
- 5 large eggs, at room temperature
- 275g self-raising flour, sifted
- 2 tsp baking powder
- 150g desiccated coconut, toasted until lightly golden
- 5 tbsp coconut cream — from a tin of full-fat coconut cream
- 1 tsp vanilla extract
- Finely grated zest of 2 unwaxed limes
For the Lime Glacé Icing
- 200g icing sugar, sifted
- 3–4 tbsp fresh lime juice
- Finely grated zest of 1 unwaxed lime
- 30g desiccated coconut, toasted — to scatter over the icing
How to Make Mary Berry Coconut Traybake
Step 1 — Toast the Coconut
Place the 150g of desiccated coconut in a large dry frying pan over a medium heat. Stir constantly for three to four minutes until the coconut is evenly, lightly golden and the kitchen smells deeply fragrant. Remove immediately and spread on a plate to cool — it continues to colour after leaving the pan.
Toast a further 30g for the icing topping separately. Set both aside to cool completely.
Step 2 — Preheat and Prepare
Preheat your oven to 180°C / 160°C fan / Gas 4. Grease a 33x23cm traybake tin and line with baking parchment, leaving overhang at both long sides.
Step 3 — Make the Batter
Beat the softened butter and golden caster sugar together for four to five minutes until pale and genuinely fluffy. Add the eggs one at a time, beating well after each. Add the vanilla extract and lime zest.
Sift the flour and baking powder into the bowl. Add the toasted desiccated coconut and coconut cream. Fold gently until just combined — the batter will be slightly stiffer than a plain sponge batter due to the coconut absorbing moisture.
Step 4 — Bake
Pour the batter into the prepared tin. Spread evenly to the corners.
Bake for 30 to 35 minutes until deep golden, springy when pressed in the centre, and a skewer inserted into the very centre comes out clean. The toasted coconut in the batter gives the sponge a slightly golden, slightly textured appearance on top that looks very attractive.
Cool completely in the tin — at least one hour.
Step 5 — Apply the Lime Glacé Icing
Mix the sifted icing sugar with enough lime juice to make a smooth, slightly runny glaze — flowing freely from a spoon in a steady ribbon. Stir in the lime zest.
Lift the completely cooled sponge from the tin using the parchment overhang. Place on a board. Pour the lime glacé icing over the top and spread gently to the edges — letting it drip naturally over the sides in places. Scatter the reserved toasted desiccated coconut over the icing immediately before it sets. Leave to set for twenty minutes. Cut into squares.
My Top Tips For Best Coconut Traybake
Toast all the coconut before you start anything else. Both the coconut going into the batter and the coconut going on top need toasting. I toast everything at once at the beginning — it takes four minutes and the fragrance it releases is the first sign that this is going to be a wonderful bake.
Use coconut cream not coconut milk. I make this point in the coconut loaf cake recipe too — coconut cream is richer, thicker, and gives a more pronounced coconut flavour in the finished sponge. Coconut milk is too thin and too watery.
The lime in the icing is essential. The icing is not just decoration — it is the flavour contrast that makes the whole traybake work. Without the lime, the traybake is pleasant but slightly one-dimensional. With the lime, the icing gives a vivid, slightly sharp brightness that makes everything taste more interesting.
Scatter the toasted coconut over the icing immediately. As the icing sets it becomes progressively less sticky. Coconut scattered over set icing sits on top and falls off when the traybake is cut. Coconut scattered over fresh icing embeds slightly and stays put.
This traybake improves on day two. The coconut continues to release its fragrance into the surrounding sponge overnight and the lime icing softens slightly into the top of the cake, giving a more integrated, more completely coconut-flavoured result by the following morning.
Serving Suggestions
At a bake sale — the toasted coconut top looks attractive and the lime icing sets it apart from every other square on the table. At a summer coffee morning. As an afternoon tea traybake when something more interesting than a plain sponge is wanted.
How to Store Coconut Traybake
At room temperature: Store in an airtight container for up to 4 days. The traybake improves over the first two days.
In the freezer: Freeze unfrosted squares individually for up to 3 months. Apply the lime icing fresh after defrosting.
Mary Berry Coconut Traybake Recipe
Ingredients
Method
- Toast 150g desiccated coconut in a dry pan 3–4 minutes until lightly golden — cool. Toast a further 30g for the top — cool separately.
- Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a 33x23cm tin with parchment overhang.
- Beat butter and sugar 4–5 minutes. Add eggs one at a time. Add vanilla and lime zest. Sift in flour and baking powder. Add 150g toasted coconut and coconut cream — fold gently until just combined.
- Pour into tin — spread evenly. Bake 30–35 minutes until golden, springy, and skewer comes out clean. Cool completely in tin — 1 hour.
- Mix icing sugar and lime juice to a smooth, flowing glaze. Add lime zest. Lift sponge from tin. Pour icing over top — spread gently, let it drip. Scatter 30g toasted coconut immediately. Set 20 minutes. Cut into squares.
Notes
Frequently Asked Questions
Can I use lemon instead of lime?
Yes — lemon glacé icing gives a slightly less fragrant, slightly sharper result. Both work. Lime is my preference because it feels specifically tropical alongside the coconut.
Can I add white chocolate chips to the batter?
Yes — 75g of white chocolate chips folded in with the coconut give a sweet, milky contrast that is very good.
Can I make this as a round cake?
Yes — bake in a deep 20cm round springform tin at the same temperature for 45 to 50 minutes. Top with the lime icing and toasted coconut as directed.
Why is my coconut traybake denser than expected?
The coconut absorbs moisture from the batter and the batter is naturally stiffer than a plain sponge. If it seems too dense, add one extra tablespoon of coconut cream to the batter next time.
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