Raspberry and coconut traybake recipe
 This light and fluffy raspberry traybake cake is packed with fresh fruit and a hint of coconut. It's topped with a delicious vanilla buttercream and raspberry jam. It is perfect for a bake sale or birthday party. 200g/7oz unsalted butter, softened, plus extra for greasing200g/7oz caster sugar3 free-range eggs, lightly beaten2 tsp vanilla extract½ unwaxed lemon, finely grated zest175g/6oz self-raising flour1 tsp baking powderpinch salt50g/1¾oz desiccated coconut3 tbsp milk250g/9oz fresh raspberries3 tbsp raspberry jam 200g/7oz unsalted butter, softened, plus extra for greasing 200g/7oz caster sugar 3 free-range eggs, lightly beaten 2 tsp vanilla extract ½ unwaxed lemon, finely grated zest 175g/6oz self-raising flour 1 tsp baking powder pinch salt 50g/1¾oz desiccated coconut 3 tbsp milk 250g/9oz fresh raspberries 3 tbsp raspberry jam 150g/5½oz unsalted butter, softened300g/10½oz icing sugar1 tsp vanilla extract2 tbsp milk 150g/5½oz unsalted butter, softened 300g/10½oz icing sugar 1 tsp vanilla extract 2 tbsp milk Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20x30cm/8x12in traybake tin with baking paper.To make the cake, cream the butter and sugar together in a freestanding mixer or using an electric hand-held mixer for about 3 minutes until light and fluffy. Gradually add the eggs, mixing well after each addition. Add the vanilla and lemon zest and mix to combine. Sift the flour, baking powder and salt into the mixture. Add the coconut and milk and mix again on a slow speed to thoroughly combine.Spoon the mixture into the tin and level the top. Scatter half the raspberries evenly on top of the cake mixture and bake on the middle shelf for about 30 minutes or until a skewer inserted into the middle of the cake comes out with a moist crumb. Leave the cake to cool in the tin.Carefully lift the cold cake out of the tin on the paper. Spread the top with raspberry jam.To make the buttercream, beat the butter in a freestanding mixer or using an electric hand-held mixer for about 1 minute until pale and light. Scrape down the sides of the bowl and gradually add the icing sugar. Mix on a slow speed until combined. Add the vanilla and milk and mix again until combined and the buttercream is pale, creamy and light.Carefully spoon the buttercream in dollops on top of the cake to cover the jam and spread evenly. Scatter with fresh raspberries and chill the cake for about 20 minutes to make it easier to cut into squares. This serves 12 people generously, but you can stretch it a bit further if you need to. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20x30cm/8x12in traybake tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20x30cm/8x12in traybake tin with baking paper. To make the cake, cream the butter and sugar together in a freestanding mixer or using an electric hand-held mixer for about 3 minutes until light and fluffy. To make the cake, cream the butter and sugar together in a freestanding mixer or using an electric hand-held mixer for about 3 minutes until light and fluffy. Gradually add the eggs, mixing well after each addition. Add the vanilla and lemon zest and mix to combine. Gradually add the eggs, mixing well after each addition. Add the vanilla and lemon zest and mix to combine. Sift the flour, baking powder and salt into the mixture. Add the coconut and milk and mix again on a slow speed to thoroughly combine. Sift the flour, baking powder and salt into the mixture. Add the coconut and milk and mix again on a slow speed to thoroughly combine. Spoon the mixture into the tin and level the top. Scatter half the raspberries evenly on top of the cake mixture and bake on the middle shelf for about 30 minutes or until a skewer inserted into the middle of the cake comes out with a moist crumb. Spoon the mixture into the tin and level the top. Scatter half the raspberries evenly on top of the cake mixture and bake on the middle shelf for about 30 minutes or until a skewer inserted into the middle of the cake comes out with a moist crumb. Leave the cake to cool in the tin. Leave the cake to cool in the tin. Carefully lift the cold cake out of the tin on the paper. Spread the top with raspberry jam. Carefully lift the cold cake out of the tin on the paper. Spread the top with raspberry jam. To make the buttercream, beat the butter in a freestanding mixer or using an electric hand-held mixer for about 1 minute until pale and light. To make the buttercream, beat the butter in a freestanding mixer or using an electric hand-held mixer for about 1 minute until pale and light. Scrape down the sides of the bowl and gradually add the icing sugar. Mix on a slow speed until combined. Scrape down the sides of the bowl and gradually add the icing sugar. Mix on a slow speed until combined. Add the vanilla and milk and mix again until combined and the buttercream is pale, creamy and light. Add the vanilla and milk and mix again until combined and the buttercream is pale, creamy and light. Carefully spoon the buttercream in dollops on top of the cake to cover the jam and spread evenly. Scatter with fresh raspberries and chill the cake for about 20 minutes to make it easier to cut into squares. This serves 12 people generously, but you can stretch it a bit further if you need to. Carefully spoon the buttercream in dollops on top of the cake to cover the jam and spread evenly. Scatter with fresh raspberries and chill the cake for about 20 minutes to make it easier to cut into squares. This serves 12 people generously, but you can stretch it a bit further if you need to. Recipe tips You can make this cake with frozen raspberries baked into the base, and fresh raspberries on top, or substitute freeze dried raspberry sprinkles for decoration.