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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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