Blackberry and Coconut Tray Bake

Delicious moist oaty coconut cake topped with blackberries and a coconut crumble, this blackberry and coconut tray bake is a brilliant recipe for lunchboxes, desserts or snacks.

Course afternoon snack,, Dessert

Cuisine British

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings

Calories 262kcal

Author Corina Blum

Ingredients

250 g self-raising flour
250 g light soft brown sugar
30 g porridge oats
Pinch salt
200 g butter cold, diced
80 g dessicated coconut
2 eggs
350 g blackberries fresh or frozen

Metric - US Customary

Instructions

Preheat the oven to 180℃. Line a square loose bottomed 20cm square tin with baking parper.
Put the first 5 ingredients (flour, sugar, oats, salt and butter) into a bowl. Rub the butter in with your fingers until it looks like breadcrumbs.
Stir in the coconut.
Remove about three tablespoons of the mixture and set aside.
Stir the eggs into the remaining mixture and then spoon it into the baking tin. Then cover it evenly with a layer of berries. Sprinkle the reserved crumble mixture over the top.
Bake in the oven for 40 minutes then turn the tin round and continue to bake for another 20-35 minutes.
Let them cool a little in the tin. They are delicious warm with ice cream as well as cold.

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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