Easy Coconut And Choc Chip Sponge Tray Bake
Desserts don’t have to be complicated, and this easy coconut and choc chip sponge tray bake is the perfect proof! Loaded with chunks of chocolate and shredded coconut, it’s a delicious treat that’s quick and easy to make. This tray bake will hit the spot whether you’re after a sweet snack or something more substantial. Ready in just 30 minutes, it’s the perfect dessert for when you’re short on time. Perfect with custard. Give it a try today!
Easy tray bake with pink icing
This coconut and choc chip tray bake with the pink icing on top always reminds me of school days and they would serve it with custard. It looked appealing and tasted great! This tray bake is so easy to do and baked in 30 minutes! Another tray bake recipe you may like is Bakewell Tart Traybake (Frangipane Squares) Recipe, an absolute favourite of mine.
Ingredients for your tray bake
- 200 g Unsalted Butter softened
- 200 g Caster Sugar
- 3 lrg Eggs beaten
- 1 tsp Vanilla Extract
- 200 g Self-raising flour
- 100 g Desiccated Coconut
- 3 tbsp Milk
Pink Icing Topping Ingredients
- 150 g Icing Sugar
- 2 tbsp Cold Water
- Pink food colouring – a few drops
- 40 g Desiccated Coconut
How to make coconut and choc chip tray bake
- Heat your oven at 160°c fan oven/180°c/Gas 4. Fully line a baking tin with baking paper.
- Cream the butter and sugar together in a bowl or mixer until light and fluffy. Gradually add the eggs and then the vanilla extract. Add the flour and coconut and gently fold in then add the milk to loosen the mixture, and it drops off the spoon easily. Add more milk if it doesn’t.
- Pour the mixture into your tin and level the surface. Bake for 30 minutes. Allow to cool for 5 minutes, then remove and place on a wire rack. Leave to cool completely.
- To make the topping, sift the icing sugar in a bowl and add 2 tsp water with a few drops of pink food colouring. Mix until smooth, and add more water until you have a spreadable icing.
- Pour the icing into the middle, then spread out to the edges using a palette knife. Immediately sprinkle the coconut on top of the icing. Leave to set before cutting into pieces.
Storage
Keep in an air-tight container for up to 7 days or freeze for up to 2 months.
Easy Coconut And Choc Chip Tray Bake Recipe
Equipment
Ingredients Â
- 200 g Unsalted Butter (softened)
- 200 g Caster Sugar
- 3 lrg Eggs (beaten)
- 1 tsp Vanilla Extract
- 200 g Self-raising flour
- 100 g Desiccated Coconut
- 3 tbsp Milk
Topping
- 150 g Icing Sugar
- 2 tbsp Cold Water
- Pink food colouring (a few drops)
- 40 g Desiccated Coconut
InstructionsÂ
- Heat your oven at 160°c fan oven/180°c/Gas 4. Fully line a baking tin with baking paper.
- In a bowl or mixer, cream the butter and sugar together until light and fluffy. Gradually add the eggs then the vanila extract . Add the flour and coconut and gently fold in. Add the milk to loosen the mixture and it drops off the spoon easily. Add more milk if it doesn't.
- Pour the mixture into your tin and level the surface. Bake for 30 minutes. Allow to cool for 5 minutes, then remove and place on a wire rack. Leave to cool completely.
- To make the topping, sift the icing sugar in a bowl and add 2 tsp water with a few drops of pink food colouring. Mix until smooth and add more water until you have a spreadable icing.
- Pour the icing into the middle then spreadout to the edges using a palette knife. Immediately sprinkle the coconut on top of the icing. Leave to set before cutting into pieces.
