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: 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. In a large bowl, combine sugar, flour, coconut, spices, and a pinch of salt. Squeeze any lumps …