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Slices of apricot traybake on a wire rack Tried & Tested

Apricot bake with coconut

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A slice of this delicious tray bake will keep you going through the day.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:16
  • Skill level:easy

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Ingredients

For the tray bake

  • 75g 2¾ oz Dessicated coconut
  • 175g 6¼ oz Butter (salted) softened
  • 200g 7⅛ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 3 3 Egg(s) (free range) beaten
  • 2tbsp 2tbsp Milk (whole)
  • 1tsp 1tsp Vanilla extract (we like Nielsen-Massey) Vanilla extract
  • 200g 7⅛ oz Plain white flour (we like Allinson) Plain white flour
  • 75g 2¾ oz Porridge oats
  • 410g 14½ oz Apricot halves tinned, in fruit juice

For the topping

  • 50g 1⅞ oz Unrefined demerara sugar (we like Billington's) Unrefined demerara sugar
  • 1tsp 1tsp Cinnamon
  • 3tbsp 3tbsp Porridge oats
  • 2tbsp 2tbsp Dessicated coconut
  • 75g 2¾ oz Butter (salted)
  • 75g 2¾ oz Plain white flour (we like Allinson) Plain white flour

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (fan 170°C, gas mark 4). Line a 23cm x 29cm tin with baking parchment.

  2. Classic mode Step 2

    Lightly toast in the oven the 75g dessicated coconut for 3 – 4 minutes, stirring halfway.

    Ingredients for this step

    • 75g 2¾ oz Dessicated coconut
  3. Classic mode Step 3

    Beat the softened butter and caster sugar with a wooden spoon, or you can use an electric whisk, until pale and fluffy.

    Ingredients for this step

  4. Classic mode Step 4

    Whilst still beating, gradually pour in the beaten egg, milk and vanilla extract until just combined.

    Ingredients for this step

    • 3 3 Egg(s) (free range) beaten
    • 2tbsp 2tbsp Milk (whole)
    • 1tsp 1tsp Vanilla extract (we like Nielsen-Massey) Vanilla extract
  5. Classic mode Step 5

    Gently fold in the flour, oats and toasted dessicated coconut into the egg mixture until just combined.

    Ingredients for this step

    • 200g 7⅛ oz Plain white flour (we like Allinson) Plain white flour
    • 75g 2¾ oz Porridge oats
  6. Classic mode Step 6

    Spoon the mixture into the prepared baking tray and smooth over with the back of the spoon. Drain the apricot halves and then scatter over the top of the cake mixture.

    Ingredients for this step

    • 410g 14½ oz Apricot halves tinned, in fruit juice
  7. Classic mode Step 7

    To make the crumble topping, use your fingers, rub together all the topping ingredients until well combined. Sprinkle the mixture evenly over the apricots and cake mixture. Bake in the middle of the oven for 40 minutes or until golden and firm to touch.

    Ingredients for this step

    • 50g 1⅞ oz Unrefined demerara sugar (we like Billington's) Unrefined demerara sugar
    • 1tsp 1tsp Cinnamon
    • 3tbsp 3tbsp Porridge oats
    • 2tbsp 2tbsp Dessicated coconut
    • 75g 2¾ oz Butter (salted)
    • 75g 2¾ oz Plain white flour (we like Allinson) Plain white flour
  8. Classic mode Step 8

    Remove form the oven and cool in the tin on a wire rack. Slice into 16 squares.