This is an easy and moist coconut traybake to feed a crowd. The cream is poured onto the cake while still piping hot so it soaks in quickly.
5 people made this
For the cake
500g plain flour
2 tablespoons baking powder (25g)
350g caster sugar
3 medium eggs
For the topping
150g desiccated coconut
100g caster sugar
400ml double cream
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:10min › Cook:35min › Extra time:1hr › Ready in:1hr45min
Preheat oven to 140 C / Gas 1. Grease a large baking tray or swiss roll tin with butter.
Mix together flour and baking powder. Beat eggs and 350g sugar in a large bowl and alternate between adding buttermilk and the flour mixture. Spoon the mixture into prepared baking tray and spread evenly.
For the topping, mix together coconut and 100g sugar and sprinkle evenly over the top of the cake mixture.
Bake for 30 minutes in the preheated oven.
Right after removing the cake from the oven, pour the double cream evenly over the cake. Let cool and cut into squares or rectangles.