When you’re on the lookout for a deal with for afternoontea, or one thing to make for a cake sale, do this crunchy-topped traybake

• Preparation and cooking time
  • Prep:10 minutes
  • Prepare dinner:40 minutes
• Simple
• Serves 15

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Components

• 250g pack unsalted butter
• 300g gentle muscovado sugar
• 1 tsp vanilla extract
• 3 massive eggs
• 200g self-raising flour
• 50g desiccated coconut
• 200g grated carrot
• 2 tsp blended spice

For the topping

• 85g desiccated coconut
• 25g gentle muscovado sugar
• 25g butter, melted

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Methodology

• STEP 1

  Butter and line a traybake or small roasting tin, about 20 x 30cm. Warmth oven to 180C/160C fan/fuel 4. Gently soften the butter in a big saucepan, cool for five minutes, add the sugar, vanilla and eggs, then beat till clean with a picket spoon. Stir within the flour, coconut and ¼ tsp salt. Stir the carrot and blended spice into the combo. Bake for 30 minutes.

• STEP 2

  In the meantime, evenly combine 85g extra coconut with 25g gentle muscovado sugar and 25g melted butter. Easy this over the cake, then bake for 10 minutes extra till golden and a skewer inserted comes out clear. Cool, then minimize into squares.