Coconut & raspberry traybak on rack with pink custard

Coconut & raspberry traybake with pink custard

Name: Coconut & raspberry traybake with pink custard
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 225 g salted butter, softened, plus extra for greasing; 225 g golden caster sugar; 1 unwaxed lemon, zest; ½ tsp vanilla bean paste; 4 large eggs; 225 g self raising flour; 105 g desiccated coconut; 275 g raspberries, large ones halved; 150 g raspberry jam; 500 g fresh custard

A slightly more grown-up version of the traditional school pud, this looks the business and tastes it too - especially when served in a pretty puddle of pink custard.

5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves8
CourseDessert
Prepare30 mins
Cook35 mins
Total time1 hr 5 mins
Pluscooling

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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

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.
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.
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.