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Coconut & raspberry traybake with pink custard

Coconut & raspberry traybake with pink custard

By Gabriel Yoon
30’ Prep time
35’ Cook time
65’ Total time
695 Calories
8 Serving

Summary

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.
Gabriel Yoon 0 Followers

Step by Step

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Step 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.
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Step 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.
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Step 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.

Ingredient

  • Unwaxed lemon
    Unwaxed lemon
    1
  • Vanilla bean paste
    Vanilla bean paste
    0.5 tsp
  • Golden caster sugar
    Golden caster sugar
    225 grams
  • Raspberries
    Raspberries
    275 grams
  • Salted butter
    Salted butter
    225 grams
  • Raspberry jam
    Raspberry jam
    150 grams
  • Desiccated coconut
    Desiccated coconut
    105 grams
  • Custard
    Custard
    500 grams
  • Eggs
    Eggs
    4
  • Self-raising flour
    Self-raising flour
    225 grams

Nutrition Facts

View nutrition facts
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