Traditional recipes

Coconut Bake

Coconut Bake

Ingredients

  • 2 teaspoons baking powder
  • 1/4 cup (1/2 stick) chilled margarine, cut into 1/2-inch cubes
  • 3/4 cup coarsely grated peeled fresh coconut (white part only)
  • 3/4 cup unsweetened coconut milk
  • Nonstick vegetable oil spray

Recipe Preparation

  • Sift flour, sugar, baking powder, and salt into medium bowl. Add margarine; rub in with fingertips until coarse meal forms. Mix in grated coconut, then coconut milk. Stir mixture with fork until dough forms. Gather dough into ball; cover with kitchen towel. Let dough rest 30 minutes.

  • Preheat oven to 400°F. Spray baking sheet with nonstick spray. Shape dough into 7-inch-round. Place on prepared baking sheet. Bake until golden brown and tester inserted into center comes out clean, about 20 minutes. Cool 30 minutes. Serve coconut bake slightly warm.

Reviews Section

44 easy tray bake recipes

Jessica Dady March 10, 2021 9:26 pm

We’ve got lots of delicious tray bake recipes to choose from including lemon cubes, chocolate slices, and cheesecake squares.

If you’re looking for something simple to bake opt for one of our tray bake recipes. Our best tray bakes include jammy coconut squares topped with strawberry jam and desiccated coconut, Mars bar tray bake slices made with melted Mars bars, or an apple crumble tray bake, which transforms a British classic into a mouth-watering bake.

Other than the amount of variety you get with a tray bake, the best thing about them is just how easy they are to make. Just pour your chosen mixture into a lined tray and then bake.

Traditionally you cook a tray bake in a square or rectangular tin. The bake can then be easily sliced and divided up once cooled. There’s no need to heavily decorate either like you would a classic cake. Tray bakes look just as impressive served without the icing, topping or decorations.

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Tray bakes originate from Northern Ireland. In Northern Ireland, they were not baked like most of the recipes you see here but were commonly a ‘no-bake’ option. They would often resemble a fridge cake or rocky road combining crushed biscuits with condensed milk, dried fruit, chocolate, and even breakfast cereal.


How to Bake with Coconut Flour

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Whether you're following a paleo, gluten-free, or low-carb diet, you've probably seen recipes that use coconut flour. Since coconut flour is also high in fiber and protein, it's a great choice for anyone who's trying to limit carbohydrates in baking. It's important to adjust your recipe slightly, so the baked goods hold together and don't crumble. Once you've tried a few recipes, you'll feel confident in adjusting your favorite recipes.


Jam and Coconut Tray Bake with Custard

Who remembers this classic tray-bake from school? It brings back so many memories! Raspberry jam on a classic sponge topped with a dusting of coconut – sweet, sticky and delicious. Great for a tea-time treat.

Method

Preheat the oven to 180c/160Cfan/Gas4. Grease and line a baking tin 25cm x 22cm x 4cm deep.

Cream together the butter and sugar until light and fluffy. Gradually add the beaten egg, beating well after each addition. Add the vanilla extract and stir. Fold in the flour and coconut then add the milk and mix until combined.

Pour the mixture into the prepared tin and bake for 25-30 minutes until riisen and springy to the touch.

Give the jam a good mix to loosen it and while the sponge is still warm spread the jam over the surface and sprinkle over the coconut.

To make the custard, heat the milk until it just begins to boil. In a bowl, whisk together the cream, vanilla paste, egg yolks, sugar and cornflour. Pour the hot milk onto the egg mixture and whisk. Return the mixture to the pan and over a low heat stir continuously until it thickens and coats the back of a spoon.


Cherry Coconut Bars

This post may contain affiliate links. Read my disclosure policy.

Cherry Coconut Bars are the perfect dessert bars with a buttery graham cracker crust, and coconut, vanilla, almond extract, and maraschino cherry topping.

These Bar Recipes are perfect to feed a crowd. They’re easy to throw together in a matter of minutes, and then you can keep them in the pan to easily take with you to a party or bake sale. For more fruit bar recipes, try Blueberry Crumb Bars, or Strawberry Bars.

CHERRY COCONUT BARS

These unbelievable bars are made with a buttery graham cracker crust, sweet cherries, and amazing flaky coconuts. The coconut and maraschino cherries are mixed with sweetened condensed milk, vanilla, and a little bit of almond extract. The vanilla and almond extract add a nice comforting flavor to the sweet and tart cherry and coconut mixture.

The recipe comes together and is ready for the oven in a matter of minutes. Just mix the graham cracker crumbs with a few simple ingredients to make the crust. Then whisk together the coconut and cherry topping to pour over the top. After baking, you just have to wait for it to chill for a few hours before serving. So, as long as you get started in advance it’s a wonderfully easy recipe!

These cheery cherry bars have the perfect blend of textures and flavors all baked into one square. They’re the perfect treat to bring along to serve at the dessert buffet for a potluck because they’re delicious, easy for everyone to serve themselves, and they don’t make a mess.

For a more indulgent dessert, serve these coconut and cherry bars with a scoop of Vanilla Ice Cream on top, or drizzle on some Hot Fudge. The rich toppings will pair amazingly with the sweet and refreshing flavor of the cherries.


Traditional School Jam and Coconut Tray Bake

The twelfth day of our lock down and I am cooking and baking more than usual. Yesterday while cleaning and sorting my cupboards (at least this quarantine is proving to be somewhat productive) I found a pack of desiccated coconut. And s ince the popularity of my Old Skool Retro Sprinkle Tray Bake, I thought I’d also re-create the popular jam and coconut bake. Remember these from school? Usually served with custard, it’s a very comforting dessert that always takes me back!

Being at home 24/7 is not too bad after all. I’m finding stuff I didn’t know I had and thinking of recipes from back in the day that I would like to try. This past two weeks I’ve baked 3 types of cakes! I’ll publish them on the blog as soon as I can. But for now, I wanted to share this classic.

The sponge is made using the same method from my other traybake, but with a few minor modifications. I used raspberry jam, but you can also use strawberry depending on your preference or whatever you have available in the cupboard. Some people prefer to use jams without the seeds or bits, but I prefer my topping with extra texture.

Delicious served on it’s own or with warm custard!


Coconut Cashews

Have you tried those candied coconut cashews that they have at Costco now? Oh my goodness, those are amazing. My husband is completely and totally addicted to the things. They&rsquore entirely impossible to stop eating. So&hellip..maybe I shouldn&rsquot have figured out how to make them? Perhaps.

But &ndash now I can share the recipe with all of you, and you can be addicted with us! Doesn&rsquot that sound like fun? It does. They&rsquore delicious.

You can&rsquot really not like them. Unless of course you don&rsquot like coconut or cashews. But then, if that&rsquos the case, you probably aren&rsquot still reading this because clearly you&rsquore not interested. Also, I don&rsquot really understand how you can&rsquot like coconut or cashews. They&rsquore amazing, everyone should like them.

These coconut cashews are super simple to make. You toss the nuts with a beaten egg white, and then toss the coated nuts with some sugar and coconut and bake them for a while. So simple and delicious. These literally take about 5 minutes to get into the oven. That&rsquos almost faster than grabbing the container at the store. Okay, not really. But the point is they&rsquore really fast and easy to whip up and anyone could do it. There&rsquos not even that many ingredients. So simple.

These coconut cashews are the perfect little snack or treat. Or a fantastic gift. If you don&rsquot eat them all before you manage to give them away that is. But, if that happens, it&rsquos okay. They&rsquore so simple to make, you can just whip up a second batch to give away.


Preheat the oven to 180°C/350°F/Fan 160°C/Gas Mark 4. Grease 2 x 20cm round sandwich tins and line the bases with baking paper.

Place the butter and sugar in a large mixing bowl and beat together with an electric whisk or with a wooden spoon until pale and creamy. Gradually beat in the eggs, adding a spoonful of the flour if the mixture begins to curdle.

Sift over the flour and fold in gently, using a metal spoon. Fold in the coconut and milk to give a soft dropping consistency. Divide the mixture between the prepared tins and gently level the surface using the back of a spoon.

Bake for 25-30 mins until risen, golden and springy to the touch. Cool in the tins for 5 mins then turn out onto a wire rack and leave to cool completely.

To make the coconut cream frosting, place both creams in a large bowl and whisk together with an electric whisk until stiffly peaking. The mixture should form a trail once you remove the whisk from the bowl, similar to a meringue mix texture.

To assemble, slice each sponge in half horizontally and sandwich all the layers back together with one-quarter of the coconut cream. Make sure the cakes are completely cool before adding any frosting or filling as warm cake will make the frosting melt and curdle. Spread two-thirds of the remaining cream over the top and sides of the cake.

To finish the cake, add any remaining cream to the top of the cake and then gently press the coconut onto the sides and top of the cake.

You can also opt to pipe the remaining cream in rosettes on top to decorate. If you don’t have a piping bag, you can make a piping bag easily with our how-to guide. Decorate with glace cherries and serve.


How to Make This Easy Candy Recipe

These candies have literally 4 ingredients.

Start with sweetened flaked coconut.

And then some powdered sugar and melted butter…

Mix the butter and sugar together…

Then add in the coconut and mix it together.

Form it into balls.And just lightly press a little dent in the center…

That’s when this bad boy comes into play…I used the chocolate, but clearly you could use whatever you’d like.

I put a little but into a zip top bag with the corner cut off.

I am obsessed with how easy and cute these little guys are.

And I’m doubly obsessed with the new Hershey’s Spreads.

If you love coconut check out these other coconut recipe I love:


Ingredients:

1 cup all purpose flour
1 cup wholewheat flour
2 tbsp. sugar
2 tbsp. yeast or 1 sachet yeast (quick)
¾ cup finely grated coconut
½ -¾ cup coconut milk
2 tbsp. melted butter or coconut oil or olive oil
1 tsp. cinnamon and nutmeg (optional)

Sift the flour. Add the sugar, cinnamon, nutmeg and dry quick yeast. Mix well.

Chop the coconut kernel and finely the grate the coconut with a cup of water in a blender. Strain the coconut to remove most of the water. (Set aside coconut milk for use later.)

Mix the flour and the coconut meat.

Mix ½ cup coconut milk and butter or oil.
Make a well in the centre of the flour mixture and pour the liquid.
Add a little more water if necessary.

Mix well, dusting a little more flour to help with the kneading. Knead to a soft dough .
Roll in a ball and placed in a bowl that is dusted with some flour.
Allow to rest until it has doubled in size.

Punch down and shape into a small ball.

Place on a flat greased baking pan and roll out with a bailna (rolling pin) until the dough is about 1 inch thick. Leave to rest for another 15 minutes.
Place in an oven and bake at 250°F for 20 minutes or until golden brown.

This recipe has 8 servings. Try hot coconut bake with a slice of your favorite cheese, you'll love it.


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