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  • Writer's picturePoppy

Blackberry coconut crumble traybake cake

I recently created an Insta story poll as I could not decide what to bake next! The winner? This blackberry coconut crumble traybake cake! This is super easy and quick to make, served best warm with a huge scoop of vanilla ice cream (yum!). Perfect for big parties!

If you want more of a golden topping try spreading out the crumble mixture onto a tray and roasting for a few minutes before placing on top of the cake and cooking as normal.



220g plain flour

200g granulated sugar

100g butter, soft

3 eggs

50g desiccated coconut

3/4 tsp baking powder

pinch salt

350g fresh blackberries

1 tsp vanilla extract


50g light brown sugar or demerara sugar

30g rolled oats

100g plain flour

70g block butter, hard and diced


Step 1] Preheat the oven to 160C fan and line a traybake tin with parchment paper (my tin was 12"x9").

Step 2] Start by making the cake. Mix together the butter and sugar using a wooden spoon.

Step 3] Add the eggs - mix to combine.

Step 4] Add the vanilla extract, flour, baking powder, salt and coconut. Mix to combine, but do not overmix! Try to use more of a folding technique to keep some air in the mixture.

Step 5] Spread the mixture evenly into the tin, ensuring that the mixture reaches all corners. Use a knife to gently flatten and spread the mixture.

Step 6] Scatter fresh blackberries onto the cake mixture.

Step 7] Create the crumble topping. Put all of the ingredients into a bowl and using your fingertips carefully combine the butter with the dry ingredients. This may take a few minutes and try not to use the palms of your hands, otherwise the mixture will become very clumpy. When it starts to resemble breadcrumbs, scatter the crumble mixture over the blackberries.

Step 8] Bake for 40-45 minutes until a skewer comes out clean. Leave in the tin for 5 minutes before transferring to a cooling rack.

Step 9] Decorate as desired! I topped mine with fresh blackberries and another scattering of coconut. You could cut into 12 squares (as I did), or cut those in half again and have bite-sized strips. Serve warm with ice cream for optimum results.

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