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!?
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:
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
- 4Â 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)
How to make lemon and coconut traybake
Icing
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 Traybake
Equipment
Ingredients Â
- 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)
InstructionsÂ
- 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.
