Traybakes are perfect for sharing with friends and family. They are also good for after school snacks and great presents when cut in squares and wrapped beautifully. In this recipe I have combined the creamy nutty flavour of coconut to go with the sharpness of lemon. All of this works very well when topped with raspberry jam.
1. Preheat the oven to 180°C. Butter a 30x23x4 cms baking tray and line it with baking parchment.
2. In a large bowl whisk together the butter, sugar, eggs, flour and lemon zest. Beat it for a couple of minutes till light and creamy. Now add the desiccated coconut and coconut cream and fold it all in.
3. Now pour this mix into the prepared tin and bake for 30 minutes till done. Leave aside to cool.
4. Once the cake has cooled down, mix the jam in a bowl so that there are no lumps. Now spread this over the cake. Sprinkle the coconut on top of the jam. Cut the cake into squares as big or small as you like.