Easy Coconut Tray Cake
A delicious moist coconut tray cake made light and fluffy using buttermilk. It's easy and quick to make and can be cut into bite-sized pieces for a crowd.
Ingredients
Serves: 20
- Cake
- 15g butter
- 4 cups (600g) plain flour
- 2 tablespoons baking powder
- 1 3/4 cups (385g) caster sugar
- 3 eggs
- 2 cups (500ml) buttermilk
- Topping
- 1 3/4 cups (165g) unsweetened coconut flakes
- 1/2 cup (110g) caster sugar
- 1 3/4 cups (435ml) thickened cream
Directions
Preparation:15min ›
Cook:30min ›
Extra time:1hour cooling ›
Ready in:1hour45min
- Preheat oven to 135 degrees C. Grease a large, rimmed baking tray with butter.
- Mix flour and baking powder in a bowl.
- Beat 1 3/4 cups sugar and eggs in a large bowl with an electric mixer until well combined. Add flour mixture and buttermilk alternately in 3 or 4 batches, beating after each addition on low speed until well combined. Spread batter onto the prepared baking tray, smoothing out with a spatula.
- Mix coconut flakes with 1/2 cup sugar and sprinkle evenly over the batter.
- Bake in the preheated oven until set and lightly browned, about 30 minutes. Remove from oven and immediately pour cream all over the cake while cake is still hot. Cool completely for about 1 hour, then cut into squares or rectangles.
Make the cake:
Make the topping:
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Reviews and Ratings
Global Ratings:
(26)
Reviews in English (4)
I won't make this again because it is bland. Maybe a little vanilla would be helpful. - 27 Feb 2018 (Review from Allrecipes USA and Canada)
Great cake! everybody loved is and baking time was right. I was surprised, too, at the low baking temperature, but cake came out great. Cake is fairly thin and light, so baked through great and if oven temperature is higher, the coconut would burn - 26 Oct 2017 (Review from Allrecipes USA and Canada)