Amazing easy coconut traybake: 15 mins prep

Honestly, who doesn’t love a bit of fuss-free baking? This easy coconut traybake is my absolute go-to when I need a sweet treat that’s both super simple and utterly delicious. It’s one of those cakes that just vanishes in minutes, especially at family gatherings or when the kids (or let’s be honest, me!) need a little pick-me-up after a long afternoon. The soft sponge paired with that sweet, chewy coconut topping is just perfection. It really is the ultimate satisfying coconut bake, no fancy skills required!

Why You’ll Love This Easy Coconut Traybake

• So Quick & Easy: Seriously, you can whip this up in about 15 minutes of prep time. Perfect for when you fancy a cake but a bit short on time!
• Crowd Pleaser: The sweet, soft sponge and lovely coconut topping are a guaranteed hit with everyone, from fussy eaters to grown-ups.
• Deliciously Simple: It’s got that lovely, comforting classic cake taste with a gorgeous coconut twist. No complicated steps, just pure yum.
• Versatile Treat: Great for an afternoon tea, a lunchbox treat, or just when you need a little something sweet with your cuppa.

Ingredients for Your Easy Coconut Traybake

Right then, let’s get our hands on the bits and bobs for this cake! I always suggest having everything measured out and ready to go before you start mixing – it makes the whole process so much smoother. This recipe isn’t fussy at all, but good quality ingredients really do make a difference!

• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened (make sure it’s not too melty, just soft!)
• 3/4 cup granulated sugar
• 3 large eggs (room temperature is best for a smoother batter)
• 1/2 cup whole milk
• 1/2 cup shredded coconut (unsweetened is my preference, but sweetened works too!)
• 1 teaspoon vanilla flavoring
• For the topping:
• 1 cup powdered sugar
• 2 tablespoons milk (you might need a tiny splash more or less depending on consistency)
• 1/2 cup shredded coconut (again, unsweetened is great here)

Step-by-Step Guide to Making the Easy Coconut Traybake

Step 1: Right, let’s get this oven warming up! Preheat your oven to 350°F (175°C) and get a 9×13 inch baking pan ready with some parchment paper. This makes lifting the cake out a doddle. You want it all set before you start mixing! If you’re a fan of classic bakes, you might enjoy our Mary Berry classic perfect scones recipe too!

Step 2: Grab yourself a medium bowl and whisk together your flour, baking powder, and that pinch of salt. Just give it a good mix so everything’s evenly distributed. This stops you getting any sneaky salty or flat bits in your cake!

Step 3: Now for the wet ingredients! In a separate, larger bowl, beat your softened butter and granulated sugar together. Cream them until they’re nice and fluffy, a real light colour – this usually takes about 2 to 3 minutes with an electric mixer, or a bit longer if you’re using elbow grease! For another delightful bake, check out this Mary Berry Victoria sponge cake recipe.

Step 4: Crack in your eggs, one at a time, giving it a good beat after each one. Don’t just dump them all in at once; this helps them incorporate properly and keeps the batter smooth.

Step 5: Pour in your milk and that lovely vanilla flavouring, and give it a quick mix until it’s all combined. Don’t over-mix at this stage, just until it’s looking smooth.

Step 6: Time for the star of the show – the coconut! Gently fold in your shredded coconut, then gradually add the dry ingredients from Step 2. Fold them in just until you can’t see streaks of flour anymore. Careful not to overwork the batter here, or your cake might get a bit tough.

Step 7: Pour all that lovely batter into your prepared baking pan. Smooth the top evenly with your spatula so it bakes up nice and flat, ready for that delicious topping.

Step 8: Pop it in the preheated oven for about 25 to 30 minutes. You’ll know it’s ready when it’s lightly golden brown and a toothpick you poke into the centre comes out clean.

Step 9: Now, this is important: let the cake cool completely in the pan. Seriously, don’t skip this! If you try to move it or put the topping on too soon, it’ll just fall apart. Patience is key!

Step 10: For the topping, whisk together the powdered sugar and milk in a small bowl until you have a smooth icing. It should be thick enough to spread but not so stiff it’s unmanageable. Spread this lovely glaze over the *completely cooled* cake, then sprinkle the extra shredded coconut all over the top. Absolutely scrumptious!

Serving Suggestions for Your Easy Coconut Traybake

This lovely easy coconut traybake is quite delightful on its own, but I do enjoy pairing it with a few things to make it even more special.

A dollop of fresh cream: Honestly, a spoonful of lightly whipped cream just melts into the soft sponge and coconut. It’s like a little cloud of deliciousness.

Fresh berries: A small handful of raspberries or sliced strawberries adds a lovely tartness that cuts through the sweetness of the cake beautifully. It makes it feel a bit more summery too!

Your favourite tea or coffee: This traybake is the absolute perfect companion for a cuppa. It’s just made for dunking, if you’re a fellow dunker like me! For something a bit different, why not try our strawberry cinnamon rolls recipe?

Storage and Reheating Instructions for Easy Coconut Traybake

Oh, what if you have leftovers? (Unlikely, I know, but let’s pretend!) Storing this beauty is super easy. Because the topping is a glaze and coconut, it keeps really well.

Keep any leftover easy coconut traybake in an airtight container at room temperature for up to 3 days. Honestly, it’s still delicious on day two and three! If your kitchen is particularly warm, popping it in the fridge is a good idea, but just remember to let it come back to room temperature before serving for the best texture. I wouldn’t recommend reheating it in the oven or microwave, as it can dry out the sponge. It’s best enjoyed just as it is!

Frequently Asked Questions About This Easy Coconut Traybake

Can I toast the coconut before adding it to the topping?

Oh, you absolutely can! Toasted coconut adds an extra layer of nutty flavour and a lovely crunch that I just adore. If you want to do this, just spread your 1/2 cup of shredded coconut for the topping on a small baking tray and pop it into the oven (around 180°C/350°F) for about 5-7 minutes, keeping a close eye on it and giving it a shake halfway. Let it cool completely before sprinkling it over your icing. You can find more yummy coconut ideas in our no-bake chocolate coconut energy bars recipe!

What if I don’t have shredded coconut for the cake batter?

Don’t you worry! While shredded coconut is what gives this easy coconut traybake its lovely coconut flavour and texture in the sponge, you can still make a delicious cake without it. For a similar flavour profile, you could try adding a tablespoon or two of coconut extract to your batter instead of the milk, or even a little bit of finely ground desiccated coconut. It won’t be quite the same, but it’ll still be tasty!

My icing is too thin, what should I do?

Oops, happens to the best of us! If your icing for the topping is a bit too runny, just gradually whisk in a little more powdered sugar, a tablespoon at a time, until it reaches a nice, spreadable consistency. You want it thick enough to coat the cake without dripping off the sides. If, by chance, you’ve made it too thick, a tiny splash more milk should sort it right out. You can also check out our baking tips over on Medium for more advice.

Before You Go

Honestly, this easy coconut traybake is a simple joy to make and even better to eat! I really hope you give it a go soon. Let me know in the comments if you try it and how you liked it – and don’t forget to share your creations with me on Pinterest!

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