This dreamy summer bake is perfect for packing away into your picnic hamper. Combining zingy lemon, creamy coconut and tart blackcurrant, it's a gorgeous sweet treat that is sure to be a huge hit with kids and adults alike - and with it being cut into a total of 24 squares, there is plenty to go around!
- Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease a 30cm x 23cm (12in x 9in) shallow roasting tin and line with nonstick baking paper.
- Put the softened butter and sugar into a large mixing bowl and beat with an electric whisk until pale and fluffy. Lightly beat the eggs in a separate bowl and set aside. Sift the flour and baking powder into another bowl. Fold in a little of the egg mixture, followed by some of the flour mixture until all the egg and flour have been incorporated. Finally, fold in 75g (3oz) coconut, all of the blackcurrants and most of the lemon zest (reserving a little for decoration later) and the milk.
- Spoon into the prepared tin, level the surface and scatter with the remaining coconut.
- Bake for 35 minutes or until the cake has shrunk away from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin.
- Mix together the lemon juice and icing sugar to give a runny consistency. Pour over the warm cake and leave to set before scattering with the reserved lemon zest and cutting into 24 squares.
Tip: It is best to freeze the blackcurrants for 15 minutes before using them as they will hold their shape better and won’t burst when you are stirring the mixture. The tray bake will keep for 2-3 days in an airtight tin.
Freezing and defrosting guidelines
Make the cake up to the end of step 4, cool completely and then wrap tightly in non-stick baking paper and foil and freeze for up to 1 month.
Defrost fully before drizzling with the lemon icing.
See more Fruity summer desserts