Coconut & Cardamom Traybake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Combine wet ingredients: Stir in the coconut milk and coconut yogurt to the mixture, blending well to integrate the flavors.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://savorandsimmer.com/coconut-and-cardamom-traybake-recipe/
