Ingredients For the Dessert 250 g Plain Flour 250 g Caster Sugar 2.5 tsp Baking Powder 250 g Unsalted Butter 100 g Desiccated Coconut 3 tbsp Full Fat Milk 5 Eggs 1 Pinch Sea Salt For the Jam 100 g Raspberries 100 g Jam Sugar * Always check the ingredient labels for allgergen information Goes perfectly with custard! Share this Recipe Facebook Twitter Pinterest WhatsApp
Raspberry and Coconut Traybake by Dan Serves 12 Total 55 minutes Oven Temp 170 °C - 35 minutes Difficulty Not too Tricky Chef The Great British Bake Off Cake Method To make the jam add the raspberries and jam sugar to a small saucepan and bring to the boil over a low heat. Crush the raspberries and sugar together and then once the sugar has dissolved increase the heat and boiler for another 4 minutes. Leave to cool and set aside. To make the spong beat the butter and sugar together until pale and creamy. Add the eggs one at a time beating well with each addition. Add the flour, salt and desiccated coconut and fold into the mixture. Gently fold in the milk. Pour the batter into a lined baking tin and spread level. Bake for around 35-40 minutes or until the sponge is well risen and golden brown. Leave the sponge to cool in the tin. Once the sponge is completely cooled, spread the jam over the top and then sprinkle over any extra desiccated coconut.