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Chocolate and coconut traybake

Chocolate and coconut traybake


Tropical coconut and sweet white chocolate make this chocolate cake extra delicious

  • Feeds 20 Feeds 20
  • Ready in 50 minutes

Each serving contains

  • Energy
    1545kj 371kcal
  • Fat
    High 32%
  • Saturates
    High 71%
  • Sugar
    High 32%
  • Salt
    Low 32%

% of adult’s reference intake | Carbohydrates per serving : 36g


  • 250g Co-op unsalted butter, softened, plus extra for greasing
  • 50g desiccated coconut
  • 5 tbsp Co-op semi-skimmed milk
  • 300g caster sugar
  • 5 Co-op British eggs, lightly beaten
  • 200g Co-op self raising flour
  • 50g Co-op Fairtrade cocoa powder
  • 100g Co-op Irresistible Fairtrade dark chocolate, chopped into small chunks
  • 100g Co-op unsalted butter, softened
  • 150g icing sugar
  • 200g Co-op reduced fat soft cheese
  • 25g desiccated coconut
  • 75g Co-op Irresistible Fairtrade Ghanaian white chocolate


  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. Grease and line a 20cm x 30cm cake tin
  3. Stir the coconut into the milk and set aside
  4. In a large bowl, beat together the butter and sugar until light and creamy
  5. Add the eggs one at a time, beating well after each addition
  6. Mix the flour and cocoa together, then fold through the egg mixture
  7. Add the coconut milk and chocolate and fold again, until well combined
  8. Pour into the cake tin and bake for 20-25 mins, until a skewer inserted in the middle comes out clean
  9. Leave to cool in the tin, then remove
  10. To make the topping, beat the butter and icing sugar until light and fluffy, then gently beat in the cream cheese
  11. Spread over the cooled cake, then sprinkle over the coconut
  12. Just before serving, melt the white chocolate in a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water
  13. Drizzle over the cake and cut into 20 squares

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