Benjamina's blackberry, coconut and white chocolate traybake

Bake Off star Benjamina makes a simple blackberry traybake - perfect for the weekend!

Makes 30 x 23 cm rectangle traybakePrep: 20 minutes, plus cooling timeCook: 35-40 minutes

Ingredients:200g unsalted butter, softened225g caster sugar1 tsp vanilla extract4 medium eggs225g plain flour1 tbsp baking powder50g desiccated coconut¼ tsp salt150g fresh blackberries, tossed in a little flour50ml whole milk75g white chocolate, choppedTo decorate:500ml double cream2 tbsp icing sugar2 tsp vanilla bean pasteCoconut flakes, lightly toasted50g white chocolate  Handful fresh blackberries

Method:

  • Preheat the oven to 180C/Gas 4. Grease and line a rectangular tray bake tin approximately 30 x 23 cm. 

  • Using a stand mixer or an electric whisk, beat together the butter, sugar and vanilla for 5-6 minutes until very pale and creamy, scraping down the sides of the bowl every so often.

  • Add in the eggs one at a time beating well after each addition. 

  • In a separate bowl, mix together the flour, baking powder, desiccated coconut and salt. Add to the butter mixture and stir through until combined. Pour in the milk and beat briefly until the batter is smooth. Stir in the chopped chocolate. 

  • Spoon the batter into the prepared tin and place the flour dusted blackberries on the surface.  

  • Bake for 35-40 minutes or until the cake is golden brown and a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool for 20 minutes before removing the cake from the tin to cool completely. 

  • Make the topping by whipping the cream, icing sugar and vanilla bean paste together until just before stiff peaks. Spread the cream thickly on top of the cake and decorate with coconut flakes and fresh blackberries. Grate white chocolate on top to finish. 

TIPS:Rescue over whipped cream by gently stirring in a few tablespoons of cream again until it becomes smooth.

To avoid a heavy sponge, you need to incorporate lots of air when creaming. Always use softened butter, not straight from the fridge. For a super light sponge beat the butter and sugar for longer than you think until it is pale and creamy. 

Swap blackberries for any of your favourite cooked fresh or frozen fruits. 

If you cannot find vanilla bean paste replace 2 tsp vanilla bean paste with 1 tsp vanilla extract.