Lemon and Coconut Traybake

Rachel

Super simple lemon and coconut traybake that keeps moist.

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Prep Time 10

Cook Time 30

Total Time 40

Course Dessert

Cuisine British

Servings - 24

Calories 283 kcal

Equipment

1 Electric Stand Mixer

1 Baking tray

1 Canelle Knife

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

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