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Paul Hollywood served up delicious coconut tray bakes on Paul Hollywood: A Baker’s Life. The ingredients are: 200g caster sugar, 200g soften butter, 3 eggs, vanilla extract, 200g self raising flour and 100g desiccated coconut. For the icing: icing sugar, water and food colouring of choice.
6 Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean. 7 Remove from the oven and set aside to cool in the tin slightly while making the coconut-milk soak. 8 Put the coconut milk and sugar in a small saucepan and heat gently until the sugar has dissolved. Remove from the heat and add the coconut rum if using.
Try this easy to make traditional jam and coconut tray bake. Serve with warm custard! Preheat the oven to 160°C (140 fan)/ 325 degrees F or Gas Mark 3. Line a 30cm x 23 cm x 3.5cm square tin with greaseproof paper. Cream the butter and sugar on medium speed together until smooth. Making sure to add the sugar 2 tbsp at a time.
In a bowl, whisk together the cream, vanilla paste, egg yolks, sugar and cornflour. Pour the hot milk onto the egg mixture and whisk. Return the mixture to the pan and over a low heat stir continuously until it thickens and coats the back of a spoon. Cut the coconut sponge into squares and serve with the custard.
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