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
- 100 g Chocolate Chips
- 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. Finally stir in the chocolate chips.
- 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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