How to Cook Coconut Chai Traybake

How to Cook Coconut Chai Traybake

INGREDIENTS Coconut Chai Tray Bake:

• 100ml vegetable oil, plus a little for greasing
• 300ml coconut milk (not low fat) - if the cream has been separated in a can, give it a good mix before measuring
• 4 large eggs
• 2 tsp vanilla extract
• 280g light brown powdered sugar
• 250g self-raising flour
• 75 gr desiccated coconut
• 1 tsp ground ginger
• 1 tsp cinnamon powder
• nutmeg, finely grated
• tsp ground cloves
• 10 cardamoms, remove the seeds, and crush using a pestle and mortar
• 4 tbsp ginger syrup

For the topping and icing:

• 3-4 tbsp coconut milk
• 140g icing sugar
• 2 balls of ginger stems, finely chopped
• chopped pistachios and coconut flakes (optional)

How to Make Coconut Chai Traybake:

1. Grease a 20 x 30 cm tin with a little oil, and line the bottom and sides with baking parchment. Preheat the oven to 180C/160C fan/gas 4. Measure the coconut milk and oil into the teapot. Crack the eggs, add the vanilla and beat with a fork to combine.
2. In a large bowl, combine sugar, flour, coconut, spices, and a pinch of salt. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times so that they come to the surface. Pour in the wet ingredients and use a large whisk to mix until they form a smooth dough. Pour into the can, scrubbing every drop of the mixture out of the bowl with a spatula.
3. Bake on the middle rack of the oven for 25 minutes or until a skewer inserted into the center comes out clean. If there is still wet dough sticking to it, bake another 5 minutes, then check again. Let cool for 15 minutes in the tin, then transfer to a wire rack and drizzle over the ginger syrup.
4. To make the icing, mix coconut milk with icing sugar until smooth. Drizzle the icing on top of the cake lightly, then sprinkle with chopped ginger, pistachios, and coconut flakes, if using. Eat warm or cold. Keep 3 days in an airtight container.