If you’re looking for a treat for the afternoon tea or something to make for a cake sale, try this crunchy-topped traybake
INGREDIENTS
- 250g pack of unsalted butter
- 300g light muscovado sugar
- 1 tsp vanilla extract
- 3 large eggs
- 200g self-raising flour
- 50g desiccated coconut
- 200g grated carrot
- 2 tsp mixed spice
- For the topping
- 85g desiccated coconut
- 25g light muscovado sugar
- 25g butter, melted
METHOD
STEP 1
Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla, and eggs, then beat until smooth with a wooden spoon. Stir in the flour, coconut, and ¼ tsp salt. Stir the carrot and mixed spice into the mix. Bake for 30 mins.
STEP 2
Meanwhile, evenly mix 85g more coconut with 25g light muscovado sugar and 25g melted butter. Smooth this over the cake, then bake for 10 mins more until golden and a skewer inserted comes out clean. Cool, then cut into squares.
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