Café au lait
For a French twist on your morning cup, try this recipe using equal parts coffee and milk. It’s typically made with dark roasted coffee
Coconut & cardamom traybake
Serves 6 - 8
Easy
Prep:
Cook:
plus cooling
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’
Skip to ingredients
- 200g salted buttersoftened
- 200g golden caster sugar
- 10 cardamom podshusks 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
For the icing
- 200ml double cream
- 100ml coconut milk
- 1 tbsp honey
- ½ tsp vanilla bean paste
Nutrition: Per serving (8)
- kcal710
- fat49g
- saturates33g
- carbs58g
- sugars34g
- fibre3g
- protein7g
- salt1g
Method
step 1
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.
step 2
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.
step 3
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.
step 4
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.
step 5
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.
