Coconut & Cardamom Traybake Recipe

Introduction

This Coconut & Cardamom Traybake is a fragrant and moist treat, perfectly balanced with warm spices and creamy coconut flavors. It’s an easy-to-make cake that’s ideal for sharing with family and friends or enjoying as a special teatime indulgence.

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

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 a stand mixer bowl, combine the softened butter, golden caster sugar, crushed cardamom seeds (from 10 pods), and vanilla bean paste. Beat on medium speed for 5–6 minutes until the mixture is light and fluffy.
3. Step 3: Scrape down the sides of the bowl, then 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 in the self-raising flour, bicarbonate of soda, and a pinch of salt. 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 into the center comes out clean. Let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
8. Step 8: While the cake cools, mix the desiccated coconut with the crushed seeds from 6 cardamom pods and 2 tablespoons of honey on a lined baking tray. Bake at the same oven temperature for 5–8 minutes, stirring halfway, until golden and toasted. Allow to cool completely on the tray.
9. Step 9: For the icing, whisk together the double cream, 100ml coconut milk, 1 tablespoon honey, and ½ teaspoon vanilla bean paste until soft peaks form.
10. Step 10: Spread the whipped icing evenly over the cooled cake and sprinkle with the honey-baked coconut topping.

Tips & Variations

• For a nuttier crunch, add chopped toasted almonds or pistachios to the topping mix.
• If you can’t find vanilla bean paste, pure vanilla extract is a good substitute.
• To make the cake dairy-free, replace the butter with a plant-based alternative and use coconut cream instead of double cream in the icing.
• Ensure eggs are at room temperature before mixing to help the batter emulsify better for a lighter texture.

Storage

Store the traybake in an airtight container in the refrigerator for up to 3 days. The cake is best served at room temperature; remove it from the fridge about 30 minutes before serving. Leftovers can be gently reheated in a low oven for a few minutes or served cold with a cup of tea.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground cardamom instead of cardamom pods?

Yes, you can substitute ground cardamom for the crushed seeds. Use about 1 teaspoon of ground cardamom for the batter and ½ teaspoon for the topping. Freshly crushed seeds provide a more intense flavor, but ground works well in a pinch.

Can I make this cake gluten-free?

To make this traybake gluten-free, swap the self-raising flour for a gluten-free self-raising blend. Be sure to check that other ingredients like baking powder are also gluten-free.

Coconut & Cardamom Traybake Recipe

Print Recipe

★★★★★

4.8 from 538 reviews

This Coconut & Cardamom Traybake is a fragrant and moist cake featuring the exotic flavors of cardamom and coconut. A buttery, spiced batter is baked to golden perfection and topped with a honey-infused toasted coconut and cardamom seed mixture, finished with a luscious coconut cream icing. This delightful traybake is perfect for teatime or special occasions, combining sweet, creamy, and aromatic notes in every bite.

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

Ingredients

Scale 1x2x3x

Cake Batter

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

Toasted 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. Preheat and prepare the tin: Heat the oven to 180C/160C fan/gas mark 4. Line a 22 x 30cm traybake tin with baking parchment to ensure easy removal of the cake after baking.
2. Make the batter: In the bowl of a stand mixer, beat together the softened butter, golden caster sugar, crushed cardamom seeds from 10 pods, and vanilla bean paste on medium speed for 5 to 6 minutes until the mixture is fluffy and light in texture.
3. Add eggs: Scrape down the sides of the mixing bowl, then add the eggs one at a time at medium speed, ensuring each egg is fully incorporated before adding the next to maintain a smooth batter.
4. Combine wet ingredients: Stir in the coconut milk and coconut yogurt to the mixture, blending well to integrate the flavors.
5. Add dry ingredients: Sift the self-raising flour, bicarbonate of soda, and a pinch of salt over the batter. Fold the mixture gently but thoroughly until you have a smooth, even batter.
6. Bake the cake: Pour the batter into the prepared traybake tin and smooth the top with a spatula or back of a spoon. Bake for 25-30 minutes until a skewer inserted into the center comes out clean, indicating the cake is cooked through.
7. Cool the cake: Let the cake cool for 10 minutes in the tin, then carefully transfer it to a wire rack to cool completely while preparing the topping and icing.
8. Toast the coconut topping: On a lined baking tray, mix the desiccated coconut with crushed cardamom seeds from 6 pods and 2 tablespoons of honey. Bake for 5-8 minutes, stirring halfway through, until the coconut is golden brown. Leave it to cool completely on the tray before using.
9. Prepare the icing: In a clean bowl, whisk together the double cream, coconut milk, honey, and vanilla bean paste until soft peaks form, creating a smooth, fluffy icing.
10. Assemble the traybake: Spread the coconut cream icing evenly over the cooled cake surface. Immediately sprinkle the honey-baked coconut topping over the icing for a crunchy, aromatic finish.

Notes

• Ensure the butter is fully softened for easier creaming with sugar.
• Using fresh cardamom pods and crushing the seeds releases more intense flavor than pre-ground cardamom.
• The cake should be completely cool before icing to prevent melting the topping.
• Adjust honey quantity in the topping and icing based on your preferred sweetness level.
• For a dairy-free version, substitute double cream with coconut cream.

Keywords: coconut traybake, cardamom cake, honey toasted coconut, coconut cream icing, spiced traybake, British baking, coconut yogurt cake