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Coconut & raspberry traybake with pink custard
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225g salted butter, softened, plus extra for greasing
225g golden caster sugar
1 unwaxed lemon, zest
1/2 tsp vanilla bean paste
4 large eggs
225g self raising flour
105g desiccated coconut
275g raspberries, large ones halved
150g raspberry jam
500g fresh custard
1. Grease and line a rectangular baking tin (roughly 30cm x 20cm). Preheat the oven to 180ºC, gas mark 4. Use electric beaters to beat the butter with the sugar until pale and fluffy. Beat in the lemon zest and vanilla, then the eggs, one at a time. Fold in the flour, 75g desiccated coconut and 125g raspberries.
2. Spoon the batter into the prepared tin and bake for 30-35 minutes until golden and a skewer inserted comes out clean. Allow the cake to cool for about 5 minutes before lifting onto a cooling rack. While still warm, spread over the raspberry jam and sprinkle with the remaining 30g coconut.
3. Push the remaining 150g raspberries through a sieve into a bowl. Stir the raspberry purée into the custard and gently warm, stirring constantly. Cut the cake into squares and serve dolloped with the warm pink custard.
Typical values per serving:
vegetarian (for 8)