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Simple Lemon and Coconut Traybake

Are you looking for an easy yet delicious dessert recipe? If so, then this lemon and coconut traybake is right up your alley! With only a few simple ingredients, you can whip up this summery treat in no time at all. Plus, it’s bursting with flavours of sweet lemon and nutty coconut – what more could you want!?

lemon and coconut slices

Traybake with coconut and lemon

This traybake is ever-so versatile, too; added white chocolate chips make for a sweeter variation that is perfect for kids. Plus, the lemon content transforms it into the ideal picnic option or lunch box addition. So grab your aprons and mixers – let’s get baking some of these yummy lemon and coconut traybakes!

What you’ll love about this recipe:


  • LUNCHBOX FRIENDLY – These are great for popping into your lunchbox, adults and kids!
  • FLAVOUR COMBINATION – Sweet and tangy flavours combine in this traybake
  • KEEPS WELL – This traybake is lovely and moist because of the addition of yoghurt and is less likely to dry out.
  • ALL-IN-ONE METHOD – The sponge is so easy to make because you add everything to the bowl at once and mix until smooth and creamy. My kind of baking!

Equipment

Nothing quite smells like lemon and coconut traybake baking in the oven. To ensure the perfect dessert experience, you will need to prepare a 23×30 cm traybake tin or roasting tin by greasing and lining it with baking paper. Make sure there is enough overhang on the baking paper so that you can easily lift the lemon and coconut traybake out in one piece for serving. The smell of lemon and coconut traybake wafting throughout your house will be worth this extra bit of effort!

Ingredients for lemon and coconut slice

For 18 – 24 slices, you will need the following ingredients:

  • 225 g Baking Spread (Cold)
  • 225 g Caster Sugar
  • 275 g Self-Raising Flour
  • 2 tsp Baking Powder
  • 4 Eggs
  • 2 tbsp Milk
  • 2 tbsp Plain Yoghurt
  • Zest of 2 Lemons
  • 50 g Desiccated Coconut (Plus extra to sprinkle on top)

Icing

  • 3-4 tbsp Lemon Juice
  • 250 g Icing Sugar (Confectioners Sugar sifted)
traybake for lemon and coconut

How to make lemon and coconut traybake

  • You will need a 23 x 30 cm traybake tin or roasting tin. Preheat the oven to 160°c/ 180°c/Gas 4. Grease and line the tin. Make sure there is enough overhang for easy lifting afterwards.
  • Place all the ingredients in a bowl and use an electric whisk to blend everything together for 2 minutes. Turn the mixture into the prepared tin and level the top.
  • Bake in the oven for 30-35 minutes or until the cake shrinks from the sides. Leave to cool in the tin.

Icing

  • In a bowl, mix together the lemon juice and icing sugar to give a runny consistency. Use a palette knife to spread it out evenly. Quickly sprinkle with desiccated coconut before the icing sets and leave to set before cutting into pieces

Storage

I like to leave mine on the baking paper and transfer it to a large airtight container. If you have just a small container, use greaseproof paper between the layers. You could even use the sponge to make cake in a jar.

These lovely slices will keep up to a week. If you want a more lemony traybake, try my double lemon traybake, it’s so good! Enjoy!

lemon and coconut slices

Lemon and Coconut Traybake

Rachel
Super simple lemon and coconut traybake that keeps moist.
No ratings yet – be the first to rate this recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine British
Servings 18 – 24
Calories 283 kcal

Ingredients
  

  • 225 g Baking Spread (Cold)
  • 225 g Caster Sugar
  • 275 g Self-Raising Flour
  • 2 tsp Baking Powder
  • 4 Eggs
  • 2 tbsp Milk
  • 2 tbsp Plain Yoghurt
  • Zest of 2 Lemons
  • 50 g Dessicated Coconut (Plus extra to sprinkle on top)

Icing

  • 3-4 tbsp Lemon Juice
  • 250 g Icing Sugar (Confectioners Sugar sifted)

Instructions
 

  • You will need a 23 x 30 cm traybake tin or roasting tin. Preheat the oven to 160°c/ 180°c/Gas 4. Grease and line the tin.
  • Place all the ingredients in a bowl and use an electric whisk to blend everything together for 2 minutes. Turn the mixture into the prepared tin and level the top.
  • Bake in the oven for 30-35 minutes or until the cake shrinks from the sides. Leave to cool in the tin.

Icing

  • In a bowl, mix together the lemon juice and icing sugar to give a runny consistency. Use a palette knife to spread out evenly. Sprinkle with desiccated coconut and leave to set before cutting into pieces.
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Nutrition

Calories: 283kcalCarbohydrates: 39gProtein: 4gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.004gCholesterol: 37mgSodium: 182mgPotassium: 58mgFiber: 1gSugar: 27gVitamin A: 505IUVitamin C: 1mgCalcium: 44mgIron: 0.5mg
Keyword dessicated coconut, fresh lemons
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!

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