DOUBLE CHOC & COCONUT TRAYBAKE
Pair creamy milk chocolate with coconut for a match made in heaven, then decorate with more coconut and a drizzle of white chocolate
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Yield Makes 12 squares
Number Of Ingredients 12
Steps:
- Line a 22 x 28cm rectangular cake tin with baking parchment. Heat the oven to 180C/160C fan/gas 4.
- First, prepare the topping. Put the milk or dark chocolate pieces in a large heatproof bowl. Heat the double cream in a medium pan until just steaming, then slowly pour over the chocolate, whisking until the chocolate has melted and the mix is smooth. Leave to cool slightly, then chill for 1 hr 30 mins until soft, but still spoonable.
- Beat the butter, sugars and ¼ tsp salt together in a stand mixer or using an electric whisk for 5 mins, or until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the desiccated coconut, flour, yogurt and coconut flavouring, if using, and briefly beat until just combined. Spoon the mix into the tin, smooth the surface using the back of a spoon, then bake for 30 mins until golden and firm to the touch. Leave in the tin to cool completely.
- When fully cool, spread over the chocolate topping, then drizzle with the white chocolate and scatter over the toasted coconut flakes. Chill for around 15 mins until the topping is set. Cut into 12 squares, then serve.
Nutrition Facts : Calories 513 calories, Fat 35 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
CHERRY, CHOC & COCONUT TRAY BAKE
Keep these five ingredients in your storecupboard so you can whip up a tasty traybake when friends drop by unexpectedly
Provided by Good Food team
Categories Afternoon tea, Treat
Time 30m
Yield Makes 16 slices
Number Of Ingredients 5
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray with baking parchment. In a large bowl, mix the desiccated coconut, sugar, eggs, white chocolate and glacé cherries until combined. Cook for 20 mins until golden brown and set, then cool in the tin before slicing into bars.
Nutrition Facts : Calories 187 calories, Fat 13 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.07 milligram of sodium
RASPBERRY & ALMOND TRAYBAKE
One mixture all whizzed in the food processor makes the base and topping for this bake
Provided by Good Food team
Categories Afternoon tea, Snack, Treat
Time 1h30m
Yield Cuts into 16-24 slices
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/fan160C/gas 4. Butter an oblong cake tin (about 31 x 17 x 3cm). Tip the flour, ground almonds, butter and sugar into a food processor and whizz just until the butter is evenly distributed - or rub together by hand. Remove 85g/3oz of the mix, stir in the coconut and put to one side. Add the eggs to the remaining mixture in the food processor and whizz quickly - or mix with a wooden spoon. It doesn't need to be very smooth.
- Spread this mixture over the base of the tin, then scatter half the raspberries over the top. Sprinkle with the coconut mixture and bake for 45 mins. Dot the remaining fruit over the surface and cook for a further 15 mins, until firm to the touch. Cool in the tin and cut into slices, squares, whichever shape you want. They will keep for up to 2 days in the fridge.
Nutrition Facts : Calories 179 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
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