Coconut cake traybake

    1 hour 45 min

    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.

    6 people made this

    Serves: 20 

    • For the cake
    • 500g plain flour
    • 2 tablespoons baking powder (25g)
    • 350g caster sugar
    • 3 medium eggs
    • 500ml buttermilk
    • For the topping
    • 150g desiccated coconut
    • 100g caster sugar
    • 400ml double cream

    Prep:10min  ›  Cook:35min  ›  Extra time:1hr  ›  Ready in:1hr45min 

    1. Preheat oven to 140 C / Gas 1. Grease a large baking tray or swiss roll tin with butter.
    2. 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.
    3. For the topping, mix together coconut and 100g sugar and sprinkle evenly over the top of the cake mixture.
    4. Bake for 30 minutes in the preheated oven.
    5. Right after removing the cake from the oven, pour the double cream evenly over the cake. Let cool and cut into squares or rectangles.

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    Average global rating:

    Reviews in English (2)


    Great cake! everybody loved is and baking time was right. I was surprised, too, at the low baking temperature, but cake came out great. Cake is fairly thin and light, so baked through great and if oven temperature is higher, the coconut would burn  -  26 Oct 2017  (Review from Allrecipes US | Canada)


    If the oven is preheated to the listed temp, it will take a lot longer than 30 minutes to cook.  -  18 Oct 2017  (Review from Allrecipes US | Canada)

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