If you’re craving a dessert that’s buttery, fruity, and layered with nostalgic charm, you’ll fall in love with this cherry coconut ripple tray bake. It’s got a soft shortbread-style base, a jammy cherry layer, creamy condensed milk custard, and a golden coconut topping that crisps up like magic. A little old-school, a whole lot of delicious.
💌 Want more retro bakes like this?
Why You’ll Love This Cherry Coconut Ripple Tray Bake
This tray bake brings together everything you love in one pan — tender crust, luscious filling, and a sweet coconut crunch. The ripple of cherry jam adds fruity pockets of joy, while the creamy condensed milk makes it incredibly satisfying.
Taste & Texture: Buttery base, jammy cherry layer, creamy center, and golden coconut top
Smell: Sweet vanilla, toasted coconut, and baked cherries
Perfect For: Tea time, potlucks, lunchboxes, and bake sales
Ingredients List
Base:
- 1 cup (120g) all-purpose flour
- ⅓ cup (65g) sugar
- ½ cup (113g) unsalted butter, softened
Filling:
- ½ cup cherry jam
- ½ cup (120ml) sweetened condensed milk
- 1 egg yolk
- 1 tsp vanilla essence
Topping:
- 1 cup (80g) desiccated coconut
- 2 tbsp sugar
- 1 egg white
Substitutions:
- Use raspberry or plum jam instead of cherry
- Swap vanilla essence with almond extract for a twist
- Coconut can be swapped for crushed cornflakes for a crunchier top
Necessary Tools for Preparation
- 8×8 or 9×9-inch baking pan
- Mixing bowls
- Electric mixer or fork
- Measuring cups/spoons
- Offset spatula
- Parchment paper
Step-by-Step Instructions
- Preheat oven to 175°C (350°F). Line your pan with parchment paper.
- Make the base. Mix flour, sugar, and butter in a bowl until crumbly. Press firmly into the base of the pan.
- Bake crust for 10–12 minutes until lightly golden.
- Spread cherry jam evenly over the warm base.
- Make the filling. Whisk condensed milk, egg yolk, and vanilla until smooth. Pour over the jam layer and spread gently.
- Make the topping. Mix desiccated coconut, sugar, and egg white until crumbly. Sprinkle over the top evenly.
- Bake for 25–30 minutes or until golden brown and set.
- Cool completely in the pan before slicing into squares.
Tips for Perfecting the Cherry Coconut Ripple Tray Bake Recipe
- Use room temperature butter for easier mixing in the crust
- Gently warm jam for easier spreading
- Let the bars cool fully for clean slicing
- Store chilled for a firmer texture
What to Serve With It
These bars go wonderfully with:
- Hot black tea or fruity rooibos
- Whipped cream or vanilla yogurt
- Fresh cherries or berries on the side
Other sweet tray bakes to explore:
Storage Instructions
- Room Temp: Store in a container up to 3 days
- Fridge: Lasts up to 1 week — ideal for slicing clean
- Freezer: Wrap individual bars and freeze up to 2 months
General Information Cherry Coconut Ripple Tray Bake
This bake is egg-light, fruit-forward, and has a tropical flair thanks to the coconut. It’s easy to make ahead and even easier to devour. Perfect for spring brunches, tea parties, and cozy coffee moments.
FAQ
Can I use fresh cherries instead of jam?
Yes, simmer chopped cherries with a spoon of sugar until thickened before using.
Can I make it dairy-free?
Try coconut condensed milk and dairy-free butter alternatives.
Is it okay to skip the topping?
You can, but the coconut topping is what makes this a ripple tray bake! It’s worth including.
Conclusion
This cherry coconut ripple tray bake is a classic with a twist — buttery, jammy, and wonderfully nostalgic. Easy to make, pretty to serve, and so satisfying. Bake it and tag your tray on Pinterest!
Print
Dreamy Cherry Coconut Ripple Tray Bake – Sweet, Buttery, and Beautifully Layered!
- Total Time: 45 minutes
- Yield: 16 bars
- Diet: Vegetarian
Description
This cherry coconut ripple tray bake features a buttery shortbread base, a layer of sweet cherry jam, creamy filling, and golden coconut topping — easy and irresistible!
Ingredients
Base: 1 cup flour, ⅓ cup sugar, ½ cup butter
Filling: ½ cup cherry jam, ½ cup condensed milk, 1 egg yolk, 1 tsp vanilla
Topping: 1 cup coconut, 2 tbsp sugar, 1 egg white
Instructions
Preheat oven to 175°C. Mix base ingredients and press into pan. Bake 10–12 mins. Spread jam. Mix filling and pour over jam. Combine topping and sprinkle over. Bake 25–30 mins until golden. Cool fully before slicing.
Notes
Use warmed jam for easier spreading. Let cool before slicing. Chill for firmer texture. Substitute raspberry jam or almond extract.
- Prep Time: 15
- Cook Time: 30
- Category: Tray Bake
- Method: Baking
- Cuisine: Retro Fusion
