Lemon curd and coconut traybake
A light coconut sponge spread with lemon curd and a zesty icing. Tangy, sweet and a bit nostalgic.
- Time1 hr
- LevelEasy
- Costabout £0.24 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). Grease and line a 20cm square tin with baking paper.
- 2
Beat the butter and caster sugar for 3 minutes until pale and fluffy. Beat in the eggs one at a time with a spoonful of the flour each time.
- 3
Fold in the rest of the flour, the desiccated coconut, lemon zest and milk. Spoon into the tin and level.
- 4
Bake for 30 minutes, until golden and springy. Cool in the tin, then turn out onto a wire rack.
30 min - 5
Spread the lemon curd in an even layer over the cold cake.
- 6
Mix the icing sugar with enough lemon juice to make a thick, pourable icing. Drizzle it over the curd and scatter with the toasted coconut flakes.
- 7
Leave to set for 20 minutes, then cut into squares.
20 min
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.
