Mary Berry Coconut Traybake Recipe – Easy Iced Sponge Bake

There’s something instantly comforting about a sponge cake finished with coconut icing, and this Mary Berry Coconut Traybake Recipe delivers that in every slice. It combines a soft, buttery sponge made with coconut milk and desiccated coconut, then tops it with a sweet coconut icing and an extra sprinkle of coconut for good measure. The result is a golden, moist traybake with a tropical twist on classic British baking.

This is an easy, beginner-friendly bake that works just as well for afternoon tea as it does for a sweet snack or even a special breakfast alongside a hot drink. Ahead, you’ll find the full ingredient list and equipment needed, a clear step-by-step method covering the sponge and the icing, along with serving ideas, storage instructions, answers to common baking questions, and the nutrition information per serving.

If you’re looking for more inspiration, explore our Mary Berry Traybake Recipes guide for more delicious traybake recipes from across the collection.

Equipment

Equipments for Mary Berry Coconut Traybake Recipe:

Using the right equipment helps you prepare this coconut traybake with ease and gives the cake an even bake and smooth finish. Most of the tools are standard kitchen items, making this recipe simple and beginner-friendly.

• 24x17x4cm tin – Gives the traybake its correct size and thickness.
• Traybake tin – Ensures even baking across the cake.
• Baking tin – Holds the cake mixture securely while baking.
• Parchment paper – Prevents sticking and makes the cake easier to remove.
• Large bowl – Provides enough space for mixing the ingredients.
• Mixing bowl – Useful for preparing different parts of the recipe.
• Electric mixer – Helps create a smooth, light cake batter.
• Spoon – Useful for mixing and spreading the batter.
• Sieve – Removes lumps from the dry ingredients for a lighter sponge.
• Spatula – Folds the mixture gently and spreads the icing evenly.
• Measuring spoons – Ensures accurate amounts of smaller ingredients.
• Measuring jug – Measures liquids accurately.
• Skewer – Checks if the cake is fully baked.
• Wire rack – Allows the cake to cool evenly after baking.
• Cooling rack – Helps prevent condensation and keeps the cake from becoming soggy.
• Oven – Bakes the traybake until golden and cooked through.

Ingredients

Ingredients for Mary Berry Coconut Traybake Recipe:

This recipe uses simple baking ingredients to create a soft, moist coconut traybake with a rich buttery flavour and a sweet coconut topping. Everything is easy to find in most supermarkets, making it a great choice for beginner bakers and anyone who enjoys classic homemade cakes.

Ingredient	Quantity
Self-raising flour	225g
Baking powder	2 tsp
Salt	¼ tsp
Soft butter	225g
Caster sugar	225g
Large eggs	4
Coconut milk	4 tbsp
Desiccated coconut	100g, plus extra for decoration
Vanilla extract	1 tsp
Icing sugar	225g
Softened butter	100g
Coconut milk (for icing)	2–3 tbsp
Multicoloured 100’s and 1000’s	2 tbsp (optional)

How to Make Mary Berry Coconut Traybake

1. Preheat the oven to 180°C (160°C fan). Grease the 24x17x4cm tin and line it with parchment paper so the cake is easy to remove after baking.
2. Sift the self-raising flour, baking powder, and salt into a large bowl. This helps remove any lumps and creates a lighter sponge.
3. In another bowl, cream the soft butter and caster sugar until the mixture becomes pale and fluffy. Beat in the eggs one at a time, mixing well after each addition.
4. Fold the sifted dry ingredients into the butter mixture. Add the coconut milk, vanilla extract, and desiccated coconut, then mix until you have a smooth batter.
5. Pour the batter into the prepared tin and level the surface with a spatula. Spread it evenly into the corners for an even bake.
6. Bake for 20–25 minutes, or until the cake is golden, springy to the touch, and a skewer inserted into the centre comes out clean with only a few moist crumbs.
7. Leave the cake to cool in the tin for 10 minutes. Carefully transfer it to a wire rack and allow it to cool completely before icing.
8. Prepare the icing by mixing the softened butter with the icing sugar. Gradually add the coconut milk until you have a thick but spreadable icing.
9. Spread the icing evenly over the cooled cake. Decorate with extra desiccated coconut and finish with multicoloured 100’s and 1000’s if desired before slicing and serving.

Expert Tips for Mary Berry Coconut Traybake Recipe

A few small baking habits can make a big difference to the final result. After making coconut traybakes several times, I have found that paying attention to mixing and baking times helps produce a softer sponge and a smoother finish every time.

• Cream the butter and sugar until the mixture is pale and fluffy for a lighter sponge.
• Sift the flour before mixing to help create a soft, even texture.
• Fold the dry ingredients in gently to keep as much air in the batter as possible.
• Avoid overmixing once the flour has been added, as this can make the cake heavy.
• Add the coconut milk slowly when making the icing so it stays thick but easy to spread.
• Make sure all ingredients are at room temperature to reduce the chance of the mixture curdling.
• Do not open the oven door too early or the cake may sink in the centre.
• Remove the cake as soon as a skewer comes out clean to avoid overbaking.
• Let the cake cool completely before icing so the topping stays smooth and does not melt.
• Lining the tin with parchment paper makes removing the finished traybake much easier without damaging the edges.

Serving Suggestions

How to serve Mary Berry Coconut Traybake:

This coconut traybake is delicious served cooled and works well for afternoon tea, a light dessert, or a sweet snack. Its tropical flavours pair beautifully with hot drinks and fresh fruit, making it suitable for everything from family teatime to casual gatherings.

• Serve with a cup of Earl Grey tea for a classic afternoon tea treat.
• Enjoy with a warm milky tea for a comforting snack.
• Add a spoonful of whipped cream for an extra indulgent dessert.
• Serve with a little crème fraîche to balance the sweetness.
• Garnish with fresh mango for a bright tropical flavour.
• Pair with fresh pineapple for a refreshing finish.
• Cut into small squares for parties, picnics, or casual gatherings.
• Enjoy a slice as a sweet breakfast alongside your favourite hot drink.

Storage

How to store Mary Berry Coconut Traybake:

Room Temperature

• Store the cake in an airtight container for up to 3 days.
• Keep it in a cool, dry place away from direct sunlight.

Refrigerator

• Store in the fridge for up to 5 days in an airtight container.
• Cover the cake with clingfilm or foil if the container is not fully sealed.
• Let the cake sit at room temperature for 15–20 minutes before serving for the best texture.

Freezer

• Slice before freezing for easier portions.
• Wrap each slice in clingfilm and then foil before placing in a freezer-safe container.
• Freeze for up to 2 months.
• Defrost overnight in the refrigerator before serving.
• To warm slightly, reheat in the oven at 160°C for about 5–10 minutes, microwave for 20–30 seconds, or use an air fryer for around 5 minutes.

FAQs

Q: Can I make this recipe with a gluten-free flour blend?

Yes, you can use a good-quality gluten-free flour blend. Also use gluten-free baking powder to keep the recipe suitable for gluten-free baking.

Q: Can I make the cake ahead of time?

Yes, this traybake is ideal to make ahead. Bake it a day in advance and add the icing once the cake has completely cooled.

Q: Can I use fresh coconut instead of desiccated coconut?

Fresh coconut can be used, but it contains more moisture than desiccated coconut. This may slightly change the texture and reduce the cake’s shelf life.

Q: Why is my icing too runny?

Too much coconut milk can make the icing thin. Add more icing sugar a little at a time until it reaches a smooth, spreadable consistency.

Q: Why did my cake turn out dry or dense?

A dry cake is usually caused by overbaking, while a dense cake often results from overmixing the batter. Measure ingredients carefully and bake only until a skewer comes out clean.

Q: Why did the middle of my cake sink?

This can happen if the oven was too hot, the oven door was opened too early, or the cake was underbaked. Make sure the centre is fully cooked before removing it from the oven.

Q: Can I freeze the finished traybake?

Yes, the cake freezes very well. Wrap individual slices well and freeze for up to 2 months before defrosting overnight.

Q: Can I skip the icing?

Yes, the cake is still delicious without icing. It has plenty of coconut flavour and a soft texture that makes it enjoyable on its own.

Nutrition

The nutrition information below is an estimate based on one serving of the finished traybake. Actual values may vary depending on the exact ingredients used, portion size, and any optional decorations.

Nutrient	Amount Per Serving
Calories	395 kcal
Protein	5 g
Carbohydrates	47 g
Sugars	31 g
Fat	21 g
Saturated Fat	13 g
Fibre	2 g
Salt	0.45 g