If you’re looking for a treat for afternoon tea, or something to make for a cake sale, try this crunchy-topped traybake
Ingredients
250g pack unsalted butter
300g light muscovado sugar
1 tsp vanilla extract
3 large eggs
200g self-raising flour
50g desiccated coconut
200g grated carrots
2 tsp mixed spice
For the topping
85g desiccated coconut
25g light muscovado sugar
25g butter, melted
Method
Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, coconut and ¼ tsp salt. Stir the carrot and mixed spice into the mix. Bake for 30 mins.
Meanwhile, evenly mix 85g more coconut with 25g light muscovado sugar and 25g melted butter. Smooth this over the cake, then bake for 10 mins more until golden and a skewer inserted comes out clean. Cool, then cut into squares.