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Raspberry & coconut traybake

These delights are easy to whip up and super impressive to hand out.

Serving: 12
Time: 70 minutes
Difficulty: Easy



  • 250g self raising flour
  • 50g ground almonds
  • 200g butter, room temp and cubed
  • 250g golden granulated sugar
  • 25g desiccated coconut
  • 2 eggs
  • 200g raspberries


  1. Preheat the oven to 180°C / 160°C Fan Assisted and grease an 8x8" tin2. Add the flour, ground almonds, butter and sugar to a food processor and blitz until the mix is combined.
  2. Set 85g of the mix aside and add the coconut to this.
  3. Add the eggs to the mix in the food processor and blitz again until a batter forms.
  4. Pour this batter into lined tin and gently press 150g of the raspberries into the batter. Sprinkle the coconut mix over the top and bake for 45 minutes
  5. Cut the remaining raspberries in half and after the 45 minutes are up, place them on top of the bake. Return to the oven for 20 minutes
  6. Check the bake is done by inserting a skewer in the middle and seeing if it comes out clean.

Recipe courtesy of Gem Foods

For more delicious baking treats, click here.