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Coconut & Raspberry Traybake with Pink Custard

A delightful dessert that combines the tropical flavor of coconut with the tangy sweetness of raspberries, topped with stunning pink custard.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 pieces
Course: Dessert, Snack
Cuisine: American, British
Calories: 300
Ingredients Method Notes

Ingredients
  

For the traybake
  • 200 g unsalted butter, softened
  • 200 g sugar
  • 4 pieces eggs
  • 200 g self-raising flour
  • 200 g desiccated coconut
  • 200 g fresh raspberries
  • 1 teaspoon vanilla extract
  • 1 pinch salt
For the pink custard
  • 300 ml milk Warm, not boiling
  • 100 g icing sugar
  • 1 few drops food coloring (pink)

Method
 

Preparation
  1. Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).
  2. Grease your baking tray with butter or line it with baking paper.
Baking the Traybake
  1. In a mixing bowl, add the softened butter and sugar. Beat together until creamy and light.
  2. Crack the eggs into the bowl one by one, mixing well after each addition.
  3. Add self-raising flour, desiccated coconut, vanilla extract, and a pinch of salt. Mix until fully combined.
  4. Carefully fold in the fresh raspberries.
  5. Pour the batter into the prepared baking tray and spread evenly with a spatula.
  6. Bake for about 25-30 minutes or until golden brown and a skewer comes out clean.
  7. Let the traybake cool in the tin for 10 minutes, then transfer it to a cooling rack.
Making the Pink Custard
  1. In a saucepan, heat the milk until warm but not boiling.
  2. In a bowl, mix icing sugar with a few drops of food coloring. Gradually whisk in the warm milk until smooth and pink.
Serving
  1. Once the traybake is cool, cut it into squares and serve with the pink custard drizzled on top.

Notes

You can keep leftovers in an airtight container for 2-3 days at room temperature or freeze for up to 2 months. Thaw before serving.