Coconut & raspberry traybak on rack with pink custard
Waitrose and Partners

Coconut & raspberry traybake with pink custard

5 out of 5 stars(1) Rate this recipe
Vegetarian
  • Serves8
  • CourseDessert
  • Prepare30 mins
  • Cook35 mins
  • Total time1 hr 5 mins
  • Pluscooling

Ingredients

  • 225g salted butter, softened, plus extra for greasing
  • 225g golden caster sugar
  • 1 unwaxed lemon, zest
  • ½ 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

Method

  1. Grease and line a rectangular baking tin (roughly 30cm x 20cm). Preheat the oven to 180ºC, gas mark 4. Use elecric 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,902kJ/ 695kcals

Fat

38g

Saturated Fat

25g

Carbohydrates

74g

Sugars

50g

Fibre

6.6g

Protein

9.9g

Salt

1g

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Overall rating (5/5)

5 out of 5 stars1 rating