Name: Spiced Coconut chai traybake recipe by Garima Yadav at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 100ml vegetable oil; 300ml coconut milk(not low-fat); 4 large eggs; 2 teaspoon vanilla extract; 280g soft brown sugar; 250g All purpose Flour; 75g desiccated coconut; 1 teaspoon dry ginger powder; 1 teaspoon cinnamon powder; 1/2 Teaspoon Nutmeg powder; ¼ teaspoon cloves powder; 10 cardamom pods, seeds removed and crushed; 4 tbsp ginger syrup; For topping and icing-; 3-4 tbsp coconut milk ,; 140g icing sugar; 2 balls stem ginger finely chopped; finely chopped pistachio and coconut flakes

Ingredients Serving: 6

100ml vegetable oil
300ml coconut milk(not low-fat)
4 large eggs
2 teaspoon vanilla extract
280g soft brown sugar
250g All purpose Flour
75g desiccated coconut
1 teaspoon dry ginger powder
1 teaspoon cinnamon powder
1/2 Teaspoon Nutmeg powder
¼ teaspoon cloves powder
10 cardamom pods, seeds removed and crushed
4 tbsp ginger syrup
For topping and icing-
3-4 tbsp coconut milk ,
140g icing sugar
2 balls stem ginger finely chopped
finely chopped pistachio and coconut flakes

Instructions

Grease a 20 x 30cm baking tin with oil.
Pre-heat oven to 180°C.
Now take coconut milk and oil into a bowl and crack eggs, add the vanilla and whisk with a fork to combine.
In a large bowl, mix the sugar, flour, coconut, spices and a pinch of salt. Squeeze any lumps of sugar through your fingers.
Pour the wet ingredients and use a large whisk to mix to a smooth batter and pour into the tin.
Bake on the middle shelf of the oven for 25 mins or until a skewer inserted into the middle comes out clean.
Leave to cool for 15 mins in the tin, then transfer to a wire rack and drizzle over the ginger syrup.
To make icing, mix the coconut milk with the icing sugar until smooth.
Drizzle the icing over the cake in squiggles, then scatter with the chopped ginger, pistachios and coconut flakes.
Eat warm or cold, will keep for 3 days in an airtight container.

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