Coconut & Cardamom Traybake Recipe

Introduction

This Coconut & Cardamom Traybake is a fragrant and moist treat that combines the tropical richness of coconut with the warm spice of cardamom. Perfect for afternoon tea or a special dessert, it’s topped with a delicious honey-baked coconut and fluffy cream icing for added 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
• 1 tbsp honey (for icing)
• ½ tsp vanilla bean paste (for icing)

Instructions

1. Step 1: Heat the oven to 180°C (160°C fan) or gas mark 4. Line a 22 x 30 cm traybake tin with baking parchment.
2. Step 2: In a stand mixer bowl, beat the softened butter, golden caster sugar, crushed cardamom seeds (from 10 pods), and 1 tbsp vanilla bean paste on medium speed for 5–6 minutes until fluffy and light.
3. Step 3: Scrape down the bowl sides and continue beating on medium speed while adding 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. Sift over the self-raising flour, bicarbonate of soda, and a pinch of salt, then fold gently to combine into a smooth batter.
5. Step 5: Pour the batter into the prepared tin and smooth the surface. Bake for 25–30 minutes or until a skewer inserted in the center comes out clean. Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
6. Step 6: Meanwhile, mix the desiccated coconut with the crushed seeds from 6 cardamom pods and 2 tbsp honey on a lined baking tray. Bake for 5–8 minutes, stirring halfway through, until golden and toasted. Let cool completely on the tray.
7. Step 7: For the icing, whisk together the double cream, 100ml coconut milk, 1 tbsp honey, and ½ tsp vanilla bean paste until soft peaks form.
8. Step 8: Spread the cream icing over the cooled traybake and sprinkle the honey-baked coconut topping evenly over it. Serve and enjoy!

Tips & Variations

• For a nuttier texture, add chopped toasted almonds or pistachios to the batter before baking.
• If you can’t find vanilla bean paste, substitute with 1 tsp pure vanilla extract.
• Use full-fat coconut yogurt for extra creaminess and richness.
• To make it vegan, replace butter with a plant-based alternative and use a flax egg substitute.

Storage

Store the traybake covered in the refrigerator for up to 3 days. The cream topping is best fresh, but the cake itself keeps well separately without icing for up to 2 days at room temperature. Reheat slices gently in the microwave before icing, if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this traybake?

Yes, you can freeze the baked cake without the cream icing. Wrap it tightly in cling film and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before adding fresh icing.

What can I use instead of cardamom?

If you don’t have cardamom, try substituting with 1 tsp ground cinnamon or a mix of cinnamon and nutmeg for a warm, aromatic flavor.

Coconut & Cardamom Traybake Recipe

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★★★★★

5 from 139 reviews

• Author: Ethan
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Coconut & Cardamom Traybake is a fragrant and moist cake perfect for any occasion. Infused with the warm flavor of crushed cardamom seeds and enriched with coconut milk and yogurt, it delivers a unique tropical twist on a classic traybake. Topped with a smooth cardamom vanilla cream and a crunchy honey-baked coconut and cardamom sprinkle, this dessert balances creamy, sweet, and aromatic textures beautifully.

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Ingredients

Scale 1x2x3x

Cake

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

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

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Instructions

1. Prepare the oven and tin: Heat your oven to 180C/160C fan/gas mark 4. Line a 22 x 30 cm traybake tin with baking parchment to prevent sticking and ensure easy removal.
2. Make the batter: In the bowl of a stand mixer, combine 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 fluffy and light in color.
3. Add eggs: Scrape down the sides of the bowl, then resume mixing on medium speed. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next for a smooth batter.
4. Incorporate wet and dry ingredients: Stir in the coconut milk and coconut yogurt until blended. Sift over the self-raising flour, bicarbonate of soda, and a pinch of salt, then gently fold everything together to form a smooth, homogenous batter.
5. Bake the traybake: Pour the batter evenly into the prepared tin and smooth the top. Bake in the preheated oven for 25-30 minutes until a skewer inserted into the center comes out clean.
6. Cool the cake: Let the cake cool in the tin for 10 minutes, then transfer it onto a wire rack to cool completely. This prevents sogginess and allows the cake to set properly.
7. Prepare the honey-baked coconut topping: While the cake cools, mix the desiccated coconut, crushed cardamom seeds from 6 pods, and honey on a lined baking tray. Bake for 5-8 minutes, stirring halfway through until the coconut is golden brown and toasted. Allow to cool completely on the tray.
8. Make the icing: Whisk together double cream, coconut milk, honey, and vanilla bean paste until soft peaks form. This creates a light and creamy frosting infused with cardamom and vanilla flavors.
9. Assemble and serve: Spread the whipped icing evenly over the cooled cake. Sprinkle the honey-baked coconut and cardamom topping generously on top for a crunchy, aromatic finish. Slice and enjoy.

Notes

• Use fresh cardamom pods for the best flavor; pre-ground cardamom may not deliver the same aromatic intensity.
• Ensure eggs are added one at a time to prevent curdling and to achieve a fluffy batter.
• Allow the cake to cool completely before icing to prevent the frosting from melting.
• The honey-baked coconut topping adds texture and sweetness, but can be omitted if preferred for a lighter topping.
• You can substitute double cream with whipping cream for a lighter option, but the texture of the icing may vary slightly.
• This traybake stores well covered at room temperature for up to 2 days or refrigerated for up to 4 days.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Baking
• Method: Baking
• Cuisine: British

Keywords: Coconut traybake, cardamom cake, coconut yogurt cake, honey baked coconut topping, vanilla bean icing, traybake recipe