Introduction

This Coconut & Cardamom Traybake is a fragrant, moist cake perfect for sharing with friends or enjoying with afternoon tea. The warm spices and creamy coconut flavors combine to create a truly comforting treat.

Coconut & Cardamom Traybake Recipe - Recipe Image

Ingredients

200g salted butter, softened
200g golden caster sugar
10 cardamom pods, husks discarded, seeds crushed, plus seeds from 6 pods for the topping
1 tbsp vanilla bean paste
3 eggs
100ml coconut milk
100g coconut yogurt
250g self-raising flour
½ tsp bicarbonate of soda
75g desiccated coconut
2 tbsp honey
200ml double cream
100ml coconut milk (for icing)
1 tbsp honey (for icing)
½ tsp vanilla bean paste (for icing)

Instructions

Step 1: Heat the oven to 180°C (160°C fan)/gas mark 4. Line a 22 x 30cm traybake tin with baking parchment.
Step 2: In a stand mixer bowl, beat the softened butter, golden caster sugar, cardamom seeds from 10 pods, and 1 tablespoon vanilla bean paste on medium speed for 5-6 minutes until the mixture is fluffy and light.
Step 3: Scrape down the sides of the bowl. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next, continuing to beat on medium speed.
Step 4: Stir in the coconut milk and coconut yogurt. Sift over the self-raising flour, bicarbonate of soda, and a pinch of salt, then fold gently to combine into a smooth batter.
Step 5: Pour the batter into the prepared traybake tin and smooth the top. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
Step 6: Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Step 7: While the cake cools, mix the desiccated coconut with the crushed seeds from 6 cardamom pods and 2 tablespoons honey on a lined baking tray. Bake for 5-8 minutes, stirring halfway through, until golden. Let it cool completely on the tray.
Step 8: To make the icing, whisk together the double cream, 100ml coconut milk, 1 tablespoon honey, and ½ teaspoon vanilla bean paste until soft peaks form.
Step 9: Spread the coconut cream icing over the cooled cake evenly, then sprinkle the honey-baked coconut topping over the icing.

Tips & Variations

For a nuttier texture, add chopped toasted almonds or cashews to the cake batter.
If you prefer a dairy-free version, substitute double cream with coconut cream and use a plant-based yogurt.
Make sure the butter is properly softened for easy creaming with sugar and spices to achieve a light batter.
Use fresh cardamom pods for the best flavor; pre-ground cardamom won’t give the same vibrant aroma.

Storage

Store the traybake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving. Leftovers can be frozen for up to 2 months; thaw in the fridge overnight. Reheat slices briefly in the microwave if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of coconut yogurt?

Yes, regular yogurt can be used, but it will alter the coconut flavor slightly. Coconut yogurt adds a distinct creaminess and subtle tropical note.

What can I use instead of cardamom?

If you don’t have cardamom, warm spices like cinnamon or nutmeg can be substituted, but they will change the overall flavor profile of the traybake.

Coconut & Cardamom Traybake Recipe

Print Recipe

★★★★★

5 from 68 reviews

A fragrant and moist coconut and cardamom traybake infused with vanilla and a luscious coconut yogurt batter, topped with honey-roasted coconut and cardamom seeds, and finished with a light whipped coconut cream icing. This delightful dessert combines exotic flavors with a soft, tender crumb, perfect for afternoon tea or a special treat.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: British
Diet: Vegetarian

Ingredients

Scale

Cake Batter

200g salted butter, softened
200g golden caster sugar
10 cardamom pods, husks discarded, seeds crushed (reserve seeds from 6 pods for topping)
1 tbsp vanilla bean paste
3 eggs
100ml coconut milk
100g coconut yogurt
250g self-raising flour
½ tsp bicarbonate of soda
Pinch of salt

Honey Roasted Coconut Topping

75g desiccated coconut
Seeds from 6 cardamom pods (crushed)
2 tbsp honey

Icing

200ml double cream
100ml coconut milk
1 tbsp honey
½ tsp vanilla bean paste

Instructions

Prepare the oven and batter: Heat the oven to 180°C (160°C fan) or gas mark 4. Line a 22 x 30cm traybake tin with baking parchment. In a stand mixer bowl, beat the softened butter, golden caster sugar, crushed cardamom seeds (from 10 pods), and vanilla bean paste on medium speed for 5-6 minutes until the mixture is fluffy and light.
Add eggs: Scrape down the sides of the bowl to ensure even mixing. Add the eggs one at a time on medium speed, making sure each egg is fully incorporated before adding the next.
Combine wet and dry ingredients: Stir in the coconut milk and coconut yogurt until blended. Sift the self-raising flour, bicarbonate of soda, and a pinch of salt over the mixture, then fold gently to combine, creating a smooth batter.
Bake the cake: Pour the batter into the prepared traybake tin and smooth the top evenly. Bake in the preheated oven for 25-30 minutes until a skewer inserted into the center comes out clean. Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the honey roasted coconut topping: Whilst the cake bakes and cools, combine the desiccated coconut, crushed cardamom seeds (from 6 pods), and honey on a baking tray lined with parchment. Bake for 5-8 minutes, stirring halfway through, until golden brown. Allow to cool completely on the tray.
Make the coconut cream icing: Whisk together the double cream, coconut milk, honey, and vanilla bean paste until soft peaks form, creating a light and fluffy icing.
Assemble the traybake: Spread the whipped coconut cream icing evenly over the cooled cake. Sprinkle generously with the honey roasted coconut and cardamom topping for added texture and flavor.

Notes

For best results, use room temperature ingredients to ensure smooth mixing and a light batter.
The honey roasted coconut topping adds a crunchy contrast to the soft cake; ensure it is fully cooled before sprinkling to maintain texture.
You can substitute double cream with coconut cream for a dairy-free alternative, but it may affect the texture slightly.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
This traybake is perfect served with a cup of tea or as a light dessert.

Keywords: coconut traybake, cardamom cake, coconut yogurt cake, honey roasted coconut, vanilla cardamom dessert, traybake recipe