I’ve been testing a few recipes out of a favourite book of mine this month: The Great British Bake Off Christmas. There’s been loads of different things to choose from and we’re not just limited to cakes and biscuits here. I was tempted to have a go at Cathryn Dresser’s own recipe featured in the book, her Snowy White Coconut Traybake. Cathryn was one of the contestants on the Bake Off from the third series in 2012. I liked her and who can forget her catchphrase “Oh my giddy aunt?” Her coconut traybake is bound to be a big hit with young and old alike as you can add optional marshmallow snowmen to the top of the cake. I didn’t do this as I didn’t have any marshmallows in. I had completely forgotten to blog about this bake as things became so hectic in the run up to Christmas.
Sunday 9th December 2017.
After dropping my son off at work and catching up on the ironing, I fancied some baking. Anything with coconut in goes down really well with me and I had the perfect excuse to use some Sugar and Crumbs Marshmallow Natural Flavoured Icing Sugar in the frosting. I thought coconut and marshmallow would work really well together. As stated in the introduction “this sweet, simple cake is a delicious treat to enjoy with your visitors during the festive season,” Or a great recipe to try out with children as it’s so easy and fun to bake.
After preheating my oven to 170oC (fan oven) I weighed out all my ingredients and greased my traybake tin. Butter and sugar were creamed together with my electric whisk. After that I mixed together some sour cream, buttermilk and eggs in another bowl. Finally, these were combined, along with some desiccated coconut. I could have added some ground cardamom pods to the mixture but I didn’t have any.
Once all added together I poured the mixture into the prepared tin and baked it in the oven for about 25-30 minutes. As usual I got distracted and ended up forgetting to put the oven timer on. I went off upstairs to put some washing away and forgot I’d put the cake in the oven. It wasn’t until I smelled coconut coming from the kitchen that I remembered! Luckily I got the cake out in time. Aftter another half an hour or so it was ready to be flipped out of the tin. Thankfully I had no problems with that coming out and falling to bits.
The frosting or icing for the top of the traybake was a combination of butter, icing sugar and soured cream. As I said before, I was keen to try out one of Sugar and Crumbs’ new winter flavours which was a Marshmallow one. The ingredients were simply added together in one bowl and then spread on top of the cooled cake. My final flourish was to sprinkle some snow themed sprinkles on top of the cake. I thought I had some snowflake themed ones but I found some pale blue, white and lilac hundreds and thousands to decorate instead. I could have used some more dessicated coconut and/ or some edible glitter but the other choice worked well.
I’m definitely going to add this to my baking list for next year at Christmas. Though the coconut bake being reminiscent of snow could be linked to Christmas and winter, I think that you could bake it all year round.
Love Sam xx