Ingredients:
- 300ml full coconut milk (not low-fat) – give it a good shake before measuring.
- 100ml vegetable oil, plus a little for greasing
- 3 large eggs
- 1 tsp vanilla extract
- 250g self-raising flour
- 200g light brown soft sugar
- 75g desiccated coconut and some for topping.
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ nutmeg, finely grated
- ¼ tsp ground cloves
- 8 cardamom pods, seeds removed and crushed using a pestle and mortar
Coconut Chai Traybake
Recipe by hey_renu
This is one festive bake we urge you to make! It’s spiced with cinnamon, nutmeg and cardamom. It’s an amazing coconut sponge that accompanies your tea or Christmas hot chocolate.
Method:
Add the coconut milk and oil into a jug. Crack in the eggs, add the vanilla and whisk with a fork to combine.
In a large bowl, mix the sugar, flour, coconut, spices and a pinch of salt.
Pour in the wet ingredients and use a large whisk to mix to a smooth batter. Pour into a lined 20 x 30cm baking tin.
Bake on the middle shelf of the oven for 30-40 mins or until a skewer inserted into the middle comes out clean. If there is any wet mixture clinging to it, bake for a further 5 mins, then check again.
Leave to cool for 15 mins in the tin, then transfer to a wire rack
Optional icing drizzle: mix 4tbsp of coconut milk with 2 tbsp of icing sugar until smooth. Drizzle the icing over the cake in squiggles, then scatter with pistachios and coconut flakes.
