Name: Coconut Chai Sponge Traybake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 15
Ingredients: 100 ml vegetable oil, plus a little for greasing; 300 ml coconut milk (not low-fat), if the cream has separated in the can, give it a good mix before measuring; 4 large eggs; 2 tsp vanilla extract; 280 g light brown soft sugar; 250 g self-raising flour; 75 g desiccated coconut; 1 tsp ground ginger; 1 tsp ground cinnamon; ¼ nutmeg, finely grated; ¼ tsp ground cloves; 10 cardamom pods, seeds removed and crushed using a pestle and mortar; 4 tbsp ginger syrup; 3–4 tbsp coconut milk; 140 g icing sugar; 2 balls stem ginger, finely chopped; 0 chopped pistachios and coconut flakes, optional

Coconut Chai Sponge Traybake

A moist coconut sponge cake infused with warm chai spices—cinnamon, nutmeg, cardamom, and ginger—topped with a glossy icing and crunchy pistachios. Perfect with a cup of tea.

Prep25 min

Cook30 min

Total55 min

DifficultyEasy

Servings15

This traybake takes inspiration from the beloved chai tea, blending coconut milk and desiccated coconut with a fragrant mix of spices. The result is a soft, moist sponge that stays fresh for days.

The ginger syrup drizzle and creamy icing add a lovely sweetness, while the chopped stem ginger and pistachios provide texture. It's an easy, crowd-pleasing dessert that works just as well for a weekend treat as for a festive table.

Method

Preheat the oven to 350°F (325°F fan, gas 4). Lightly grease a 20x30cm baking tin with a little oil, then line the base and sides with baking parchment.
In a jug, measure the coconut milk and oil. Add the eggs and vanilla extract, and whisk with a fork until combined.
In a large bowl, mix the sugar, self-raising flour, desiccated coconut, ground ginger, cinnamon, grated nutmeg, ground cloves, crushed cardamom seeds, and a pinch of salt. Use your fingers to break up any lumps of sugar, shaking the bowl to bring them to the surface.
Pour the wet ingredients into the dry mixture and stir with a large whisk until you have a smooth batter. Scrape every last bit into the prepared tin using a spatula.
Bake on the middle shelf for 25 minutes, or until a skewer inserted in the centre comes out clean. If the skewer is still wet, bake for another 5 minutes and test again. Let the cake cool in the tin for 15 minutes, then transfer to a wire rack and drizzle the ginger syrup over the top.
For the icing, mix the coconut milk with the icing sugar until smooth. Drizzle the icing over the cake in squiggly lines, then scatter with the chopped stem ginger and, if using, pistachios and coconut flakes. Serve warm or cold. Store in an airtight container for up to 3 days.

💡 Tips

For a stronger chai flavour, toast the cardamom seeds lightly before crushing.
If you don't have ginger syrup, substitute with 2 tbsp honey mixed with 1 tsp grated ginger.
The cake is even better the next day as the spices meld.

Inspired by a recipe from BBC Good Food

Coconut Chai Sponge Traybake

Ingredients

Method

💡 Tips

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