Coconut & cardamom traybake

Combine the moreish flavours of coconut and cardamom to make this terrific traybake. With a comforting, squidgy texture, it’s more of a ‘pudding cake’

Prep:30 mins
Cook:30 mins
plus cooling

Serves 8
Easy

Nutrition per serving

kcal 710
fat 49g
saturates 33g
carbs 58g
sugars 0g
fibre 3g
protein 7g
salt 1g

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
1 tbsp honey
½ tsp vanilla bean paste

Method

Heat the oven to 180C/160C fan/gas 4. Line a 22 x 30cm traybake tin with baking parchment. Put the butter, sugar, cardamom and vanilla bean paste in the bowl of a stand mixer. Beat on medium speed for 5-6 mins until fluffy and light.
Scrape down the sides of the bowl, then turn the mixer back to medium speed. Add the eggs, one at a time, making sure each egg is completely mixed in before adding the next.
Stir in the coconut milk and yogurt, then sift over the self-raising flour, bicarb and a pinch of salt. Fold to combine – it should be a smooth batter. Pour into the prepared tin and smooth the top.
Bake for 25-30 mins until a skewer comes out clean. Leave to cool for 10 mins in the tin before transferring to a wire rack.
Meanwhile, mix the desiccated coconut with the crushed seeds from 6 cardamom pods and honey on a lined baking tray. Bake for 5-8 mins, stirring halfway, until golden. Leave to cool completely on the tray. For the icing, whisk together the ingredients until soft peaks form. Spread over the cooled cake, then sprinkle over the honey-baked coconut.