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Treacle tart with desiccated coconut, freshly baked to a golden brown
Sweet, rich treacle tart garnished with desiccated coconut

Coconut Treacle Tart

Author: Flavelo
Recipes Cakes and Desserts
A richer, tropical version of the classic Treacle Tart. While in the original, breadcrumbs provide the structure, here desiccated coconut takes over that role, lending a chewier, more exciting texture and nutty flavour profile to the cake. The deep, caramel sweetness of Golden Syrup paired with coconut offers a true comfort food experience.
🕒 Prep Time 25 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr
🍽️ Servings 6 servings
🔥 Calories 520 kcal
🌍 Cuisine British

Ingredients

Equipment Needed

  • Tart tin (20-22 cm)
  • Saucepan
  • Whisk

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Line the tart tin with the pastry. If soft, place in the fridge for 15 minutes.

Tip: The cold butter in the pastry creates steam when baking, which makes the result crumbly and flaky.
2 ✓

In a saucepan, warm the Golden Syrup (only until lukewarm so it is runny), then stir in the lemon juice, desiccated coconut, and breadcrumbs.

Tip: The breadcrumbs and coconut together ensure the filling is sliceable, not runny.
3 ✓

Remove from the heat and let cool for a few minutes. Then stir in the cream and beaten egg.

Tip: Never put egg into hot syrup, as it will curdle immediately (scrambled eggs).
4 ✓

Pour the filling onto the pastry. Bake in an oven preheated to 180°C for 30-35 minutes.

Tip: It is ready when the pastry edge is golden brown and the filling no longer runs if you shake the tin.
5 ✓

Let it cool completely in the tin before slicing.

Tip: Hot sugar can cause burns, and the tart's structure is only stable when cold.

Recipe FAQ

The filling became too hard.
You probably baked it for too long. Sugary syrups harden upon cooling, so it should still be soft when taken out of the oven.

Ingredients

  • 1 pack Shortcrust pastry
  • 200 g Golden Syrup
  • 50 g Breadcrumbs (finely ground)
  • 50 g Desiccated coconut
  • 2 tbsp Lemon juice
  • 100 ml Double cream
  • 1 pc Egg
  • 1 pinch Salt