Iced lemon, coconut and blackcurrant traybake

This summer bake is perfect for packing away into your picnic hamper. Combining zingy lemon, creamy coconut and tart blackcurrant, it’s a treat that is sure to be a hit with kids and adults alike — and with it being cut into a total of 24 squares, there is plenty to go around.

WHAT YOU’LL NEED:

225g unsalted butter, softened 225g golden caster sugar 5 large eggs

275g self-raising flour

2 tsp baking powder

100g desiccated coconut 200g fresh blackcurrants 2 lemons, zested

2 tbsp milk

For the icing

3 tbsp lemon juice 225g icing sugar

METHOD:

Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease a 30cm x 23cm shallow roasting tin and line with non-stick baking paper.

Put the softened butter and sugar into a large mixing bowl and beat with an electric whisk until pale and fluffy. Lightly beat the eggs in a separate bowl and set aside. Sift the flour and baking powder into another bowl. Fold in a little of the egg mixture, followed by some of the flour mixture until all the egg and flour have been incorporated. Finally, fold in 75g coconut, all of the blackcurrants and most of the lemon zest (reserving a little for decoration later) and the milk.

Spoon into the prepared tin, level the surface and scatter with the remaining coconut. Bake for 35 minutes until the cake has shrunk away from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool.

Mix together the lemon juice and icing sugar to give a runny consistency. Pour over the warm cake and leave to set before scattering with the reserved lemon zest and cutting into 24 squares.

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