Coconut and nectarine tray bake

Tray bakes are a great way to save time while still producing nutritious, tasty meals. This sweet version is bound to become a favourite dessert in the family recipe book!

Serves 4-6 | Prep 15 min | Cook 40 min

Ingredients

• ½ cup (125ml) sugar

• ½ cup (125ml) water

• 6 nectarines, whole

• 185g butter, at room temperature

• ¾ cup (180ml) castor sugar

• 2 eggs

• 1 tsp (5ml) vanilla essence

• ¾ cup (180ml) self-raising wholemeal flour

• ¾ cup (180ml) plain flour

• ½ cup (125ml) desiccated coconut

Method

• Preheat the oven to 180°C. Spray an 18cm x 28cm lamington pan with nonstick cooking spray.

• Combine the sugar and water in a small saucepan over low heat. Stir while the sugar dissolves and add the nectarines. Poach in the syrup for about 7 minutes.

• Remove the fruit with a slotted spoon (allow to cool) and reduce the syrup until thick and syrupy. Remove from the heat and set aside until needed.

• Using an electric mixer, beat together the butter and castor sugar in a bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.

• Sift the flours into a bowl and gently mix into the butter mixture. Spread the mixture evenly over the base of the prepared pan and sprinkle with coconut.

• Halve the poached nectarines and remove the stones. Arrange cut-side down on the dough mixture. Bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean. Set aside to cool slightly.

• Pour the reserved sugar syrup over and serve in squares with whipped cream.

#coconut #nectarine #traybake