Coconut Topped Tray Bake

Coconut Topped Tray Bake

A delicious very simple Tray Bake, made easily and quickly, then cutting into squares or slices. I love simple recipes - it is all about the ingredients! An “all in one recipe”, this is such a good idea that I found in an old cookbook and I cannot begin to tell you have scrumptious it is.

Will cut into about 20 squares. Pre heat your fan over to 160C

6 oz plain flour

6 oz caster sugar 

1½ teaspoons baking powder

6 oz very soft, but not melted, butter

3 large eggs, beaten

a little milk, maybe 2-3 tablespoons

Butter and the line the base and sides of a Swiss Roll tin approx 11 x 7 inches. You will need it to be about 1½ inches deep.

Place all of the above in a medium bowl and mix well until nice and smooth. Tip into the tin and level off as best you can then bake for about 25 mins. Meanwhile…….. get going with the the topping

2 oz soft butter

3 oz soft light brown sugar

4 oz desiccated coconut

vanilla extract

4-5 tablespoons milk

Place all of the above in a small saucepan and gently heat until the sugar has melted and almost bubbling.  It needs to be slightly soft to allow you to spread it quickly. You might need to add another tablespoon of milk. Spread over the sponge quickly, then place back in the oven for a further 12-15 mins.

Allow to cool in the tin, then lift out with the help of the lining parchment. Cut into squares or slices. Yum.