Easy Coconut And Choc Chip Tray Bake Recipe
Coconut and choc chip tray bake topped with a retro pink icing. Perfect with custard!
Equipment
Ingredients
- 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
Instructions
- 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.
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Nutrition
Calories: 224kcalCarbohydrates: 26gProtein: 2gFat: 13gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 22mgSodium: 5mgPotassium: 55mgFiber: 1gSugar: 18gVitamin A: 255IUVitamin C: 1mgCalcium: 9mgIron: 1mg
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