Coconut and lime drizzle traybake
Sharp lime syrup over a soft coconut sponge, with a sugary crunch on top.
- Time1 hr
- LevelEasy
- Costabout £0.25 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Line a 20 by 30 cm tin.
- 2
Beat the spread and caster sugar until pale and creamy. Add the eggs one at a time.
- 3
Fold in the flour, coconut, coconut milk and lime zest.
- 4
Spread into the tin and bake for 30 minutes, until golden and springy.
30 min - 5
Mix the lime juice with the granulated sugar. Do not dissolve it fully, as the crunch is the point.
- 6
Prick the warm cake all over and spoon the drizzle on. Cool in the tin, then cut into 12.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.