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Iced lemon, coconut and blackcurrant traybake recipe

Iced lemon, coconut and blackcurrant traybake recipe

20 ratings

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! See method

  • Serves 24 (makes 24 squares)
  • 20 mins to prepare and 35 mins to cook
  • 234 calories / serving
  • Freezable
  • Vegetarian


  • 225g unsalted butter, softened
  • 225g golden caster sugar
  • 5 large eggs
  • 275g self-raising flour
  • 2 tsp baking powder
  • 100g desiccated coconut
  • 200g fresh blackcurrants
  • 2 lemons, zested
  • 2 tbsp milk

For the icing

  • 3 tbsp lemon juice
  • 225g icing sugar
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    12g 17%
  • Saturates

    7g 36%
  • Sugars

    21g 23%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 30.4g Protein 3.2g Fibre 0.4g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease a 30cm x 23cm shallow roasting tin and line with nonstick baking paper.
  2. 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 coconut, all of the blackcurrants and most of the lemon zest (reserving a little for decoration later) and the milk.
  3. Spoon into the prepared tin, level the surface and scatter with the remaining coconut.
  4. Bake for 35 mins 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.
  5. 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 mins 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

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