Coconut & Cardamom Traybake Recipe

Introduction

This Coconut & Cardamom Traybake is a fragrant and moist cake perfect for afternoon tea or a special treat. With the warm spice of cardamom and the tropical notes of coconut, it’s a delightful combination that’s both elegant and comforting.

Ingredients

• 200g salted butter, softened
• 200g golden caster sugar
• 10 cardamom pods, husks discarded, seeds crushed
• Seeds from 6 cardamom 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

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

Tips & Variations

• Use fresh cardamom pods for the best flavor, crushing the seeds just before use to release their aroma.
• For a dairy-free version, substitute the double cream with coconut cream and use dairy-free yogurt.
• Serve the cake chilled or at room temperature, both work beautifully with the creamy topping.
• To add extra texture, sprinkle some toasted flaked almonds on top along with the coconut.

Storage

Store the traybake in an airtight container in the refrigerator for up to 3 days. The coconut cream icing is best kept cold. Before serving, you can let the cake sit at room temperature for about 15–20 minutes for a softer texture. This cake is not ideal for freezing due to the cream topping.

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 coconut yogurt adds a subtle richness and enhances the coconut flavor of the cake.

What if I don’t have vanilla bean paste?

You can substitute vanilla bean paste with an equal amount of vanilla extract. The flavor will be slightly different but still delicious.