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Mary Berry Coconut Traybake Recipe

Mary Berry Coconut Traybake Recipe

Mary Berry's coconut traybake is a moist, fragrant golden sponge packed with toasted desiccated coconut and finished with a lime glacé icing.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling & Setting Time 1 hour 20 minutes
Total Time 2 hours 10 minutes
Servings: 20 Squares
Course: Dessert
Cuisine: British
Calories: 270
Ingredients Method Notes

Ingredients
  

  • Coconut Sponge:
  • 300 g unsalted butter softened
  • 300 g golden caster sugar
  • 5 large eggs room temperature
  • 275 g self-raising flour sifted
  • 2 tsp baking powder
  • 150 g desiccated coconut toasted until lightly golden
  • 5 tbsp coconut cream from full-fat tin
  • 1 tsp vanilla extract
  • Finely grated zest of 2 unwaxed limes
  • Lime Glacé Icing:
  • 200 g icing sugar sifted
  • 3 –4 tbsp fresh lime juice
  • Finely grated zest of 1 unwaxed lime
  • 30 g desiccated coconut toasted — to scatter over icing

Method
 

  1. Toast 150g desiccated coconut in a dry pan 3–4 minutes until lightly golden — cool. Toast a further 30g for the top — cool separately.
  2. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line a 33x23cm tin with parchment overhang.
  3. 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.
  4. Pour into tin — spread evenly. Bake 30–35 minutes until golden, springy, and skewer comes out clean. Cool completely in tin — 1 hour.
  5. 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

Toast all coconut before starting — releases fragrance and deepens the flavour dramatically.
Use coconut cream not coconut milk — richer, thicker, more pronounced coconut flavour.
Lime icing is not just decoration — it is the flavour contrast that makes the traybake work.
Scatter toasted coconut over fresh icing — it embeds and stays put when cut.
This traybake improves on day two — the coconut fragrance deepens overnight.
Freeze unfrosted squares for up to 3 months.
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