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Coconut & Cardamom Traybake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://spatulaqueen.com/coconut-and-cardamom-traybake-recipe/