LEMON COCONUT TRAYBAKE
An easy to make Lemon Coconut Traybake, soft and moist and topped with an amazing frosting, the perfect tea time treat.
Provided by The Gardening Foodie
Categories cake / dessert
Time 30m
Number Of Ingredients 15
Steps:
- Combine the flour, baking powder, salt, sugar, coconut, lemon rind and melted butter in a bowl and mix well. Stir in the milk, buttermilk, and vanilla extract. Be gentle when mixing and do not overbeat. Overbeating will result in a dry texture of the baked cake.
- Spread the mixture evenly into a greased and lined 12 x 9 inch ( 30 x 21 cm ) pan and bake in a preheated oven of 340°F / 170°C for 20 to 25 minutes until baked or a skewer inserted comes out clean.
- Leave the cake in the tin to cool completely before frosting/icing.
- Place the powdered sugar/icing sugar and butter in a bowl and pour in the boiling water to make a thick frosting/icing. If you find that the frosting is too thick, then just add a little more water. A teaspoon at a time, until you achieve the desired consistency. Keep in mind that the frosting will set firm once it has cooled down. If the frosting is too runny, then add in a bit more powdered/icing sugar. Spread the warm frosting over the cake.
- Sprinkle with lightly toasted desiccated coconut if preferred.
Nutrition Facts : ServingSize 1 slice, Carbohydrate 34 g, Protein 4 g, Fat 9 g, SaturatedFat 7 g, Cholesterol 5 mg, Sodium 143 mg, Fiber 2 g, Sugar 21 g, Calories 227 kcal
YUMMY LEMON COCONUT LOAF
This loaf is buttery, moist, and full of flavor. The sweet/tart lemon drizzle really puts it over the top. Enjoy!
Provided by Christina
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
- Beat white sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir juice and zest of one lemon into butter mixture.
- Mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour the batter into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
- Gradually stir 2 teaspoons lemon juice into confectioners' sugar in a bowl until mixture is thin enough to drizzle. Transfer mixture to a resealable plastic bag. Cut a small hole in the corner of the bag. Gently squeeze bag and drizzle mixture evenly over the loaf.
Nutrition Facts : Calories 301.4 calories, Carbohydrate 46.5 g, Cholesterol 62.6 mg, Fat 11.7 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 7.3 g, Sodium 202.3 mg, Sugar 31.3 g
DOUBLE CHOC & COCONUT TRAYBAKE
Pair creamy milk chocolate with coconut for a match made in heaven, then decorate with more coconut and a drizzle of white chocolate
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Yield Makes 12 squares
Number Of Ingredients 12
Steps:
- Line a 22 x 28cm rectangular cake tin with baking parchment. Heat the oven to 180C/160C fan/gas 4.
- First, prepare the topping. Put the milk or dark chocolate pieces in a large heatproof bowl. Heat the double cream in a medium pan until just steaming, then slowly pour over the chocolate, whisking until the chocolate has melted and the mix is smooth. Leave to cool slightly, then chill for 1 hr 30 mins until soft, but still spoonable.
- Beat the butter, sugars and ¼ tsp salt together in a stand mixer or using an electric whisk for 5 mins, or until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the desiccated coconut, flour, yogurt and coconut flavouring, if using, and briefly beat until just combined. Spoon the mix into the tin, smooth the surface using the back of a spoon, then bake for 30 mins until golden and firm to the touch. Leave in the tin to cool completely.
- When fully cool, spread over the chocolate topping, then drizzle with the white chocolate and scatter over the toasted coconut flakes. Chill for around 15 mins until the topping is set. Cut into 12 squares, then serve.
Nutrition Facts : Calories 513 calories, Fat 35 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
CHERRY, CHOC & COCONUT TRAY BAKE
Keep these five ingredients in your storecupboard so you can whip up a tasty traybake when friends drop by unexpectedly
Provided by Good Food team
Categories Afternoon tea, Treat
Time 30m
Yield Makes 16 slices
Number Of Ingredients 5
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray with baking parchment. In a large bowl, mix the desiccated coconut, sugar, eggs, white chocolate and glacé cherries until combined. Cook for 20 mins until golden brown and set, then cool in the tin before slicing into bars.
Nutrition Facts : Calories 187 calories, Fat 13 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium
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