I am on a roll with the ‘firsts’ for the blog. This was my first ‘try to find the traybake someone remembered their mum making’. I received a message via Facebook (thank you!) from someone who remembered a traybake with crushed cornflakes, coconut and white icing on the top.
This may not be the same. This may not even come close. But it does have cornflakes, coconut and white icing on the top. I tried!
This was also the first recipe from my books that had measurements in cups. Now, cups are a very common unit of measurement here in the US but I am not a fan. Especially not for baking, where recipes typically require more accuracy than can be achieved with the use of cups. One cup of sugar may be very different to the next. So, although I did follow my recipe and used cups, I weighed the ingredients and have given you these as well, for reference.
These are a little bit crunchy, a little bit chewy and the lemon icing provides a nice tangy topping. And if you’re not a fan of lemon, then you can easily make the icing with water instead.
½ cup sugar (3.5oz/100g)
1 cup plain flour (4.5oz/125g)
1 cup cornflakes (1.5oz/40g)
1 cup desiccated coconut (2.5oz/75g)
8oz/220g icing sugar/powdered sugar
2-3 tbsp lemon juice
toasted coconut to sprinkle on top (optional)
1. Melt the butter.
2. Add all the other ingredients and mix well. Oh, did I fail to mention that this is really easy!
3. Press into a tin. I used my 8inch/20cm square tin that I lined with paper, which makes it so much easier to remove the traybake when it’s cool.
4. Bake at 375F/190C for 15 minutes. It was a little springy to touch and golden on top when it came out of the oven.
5. While the base is cooling, make a thick white icing by mixing the icing sugar with 2-3 tbsp of lemon juice and spread over the top of the base.
6. And you’re done! I strayed from the recipe here and topped the icing with some toasted coconut. This had the added bonus of covering up some of the crumbs from the base that had mixed in with the icing!