A coconut tray bake covered with a glaze of  rum syrup 
Makes: 15
Prep time: 10 mins
Cooking time: 50 mins
Total time: 1 hr
Costs:Cheap as chips




    • 250g (8oz) butter, softened


    • 250g (8oz) caster sugar


    • 250g (8oz) self-raising flour


    • 4 medium eggs


    • 4 tablespoons milk


    • 100g (3½oz) desiccated coconut




    • 4 tablespoons caster sugar


    •  4 tablespoons rum


    • 3-4 level tablespoons apricot glaze, or sieved apricot jam


    • 50g (1¾oz) desiccated coconut


    • 15 halves glacé cherries

18 x 28cm (7 x 11in) traybake tin, lined with baking parchment





    1. Set the oven to Gas Mark 4 or 180°C. Tip all the ingredients for the cake into a bowl and beat well, until smooth. Spoon mixture into the lined tin and bake in the centre of the oven for 40-50 minutes, or until the cake is just firm to


    1. the touch in the centre. Remove from oven.


    1. To make the syrup: Pour 4 tablespoons water into a small pan and add the sugar.


    1. Place pan over a low heat, stir until the sugar dissolves, then increase the heat and bring the mixture to a rapid boil for about 1 minute.


    1. Remove the pan from the heat and pour in the rum. Spoon the mixture over the warm coconut sponge. Leave cake to cool in the tin.


    1. Remove cake from the tin. Beat the apricot glaze or jam to soften it and then spread over the top of the cake. Sprinkle over the coconut.


    1. Cut into cubes and press on the cherry halves.



Nutritional information per portion



fat 22.0g saturates 15.0g calories 370(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.