Coconut chai traybake

• vegetable oil↗100ml ml

  plus a little for greasing

• coconut milk300ml ml

  (non‑fat) – if the cream has separated in the can, stir well before measuring

• large eggs↗4
• vanilla extract↗2 tsp tsp
• light brown soft sugar↗280g g
• self‑raising flour↗250g g
• desiccated coconut↗75g g
• ground ginger↗1 tsp tsp
• ground cinnamon↗1 tsp tsp
• nutmeg↗¼

  finely grated

• ground cloves↗¼ tsp tsp
• cardamom pods10

  seeds removed and crushed using a mortar and pestle

• ginger syrup↗4 tbsp tbsp
• coconut milk3-4 tbsp tbsp
• icing sugar↗140g g
• імбир (стебло)↗2 balls

  дрібно нарізаний

• подрібнені фісташки

  і кокосові пластинки (за бажанням)

Step-by-step instructions

1. 1

   Grease a 20 × 30 cm baking tin with a little oil and line the bottom and sides with baking parchment. Preheat the oven to 180 °C/160 °C fan/gas 4. Measure the coconut milk and oil into a jug. Add the eggs and vanilla and whisk with a fork until combined.

2. 2

   In a large bowl, combine the sugar, flour, coconut, spices and a pinch of salt. Press any sugar lumps with your fingers, shaking the bowl several times to bring them to the surface. Pour in the wet ingredients and, using a large whisk, mix to a smooth batter. Transfer to the tin, scraping every drop of the mixture with a spatula.

3. 3

   Bake on the middle rack for 25 minutes, or until a skewer inserted into the centre comes out clean. If the skewer remains wet, bake for another 5 minutes and check again. Let cool in the tin for 15 minutes, then transfer to a wire rack and drizzle with ginger syrup.

4. 4

   For the glaze, mix coconut milk with icing sugar until smooth. Drizzle the glaze over the spiral‑shaped cake, then sprinkle with finely sliced ginger, pistachios and coconut flakes, if using. Serve warm or cold. Store in an airtight container for up to 3 days.