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Coconut & cardamom traybake

Coconut & cardamom traybake cut into squares

Coconut & cardamom traybake

Name: Coconut & cardamom traybake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Ingredients: 200g salted butter softened; 200g golden caster sugar; 10 cardamom pods husks 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; 200ml double cream; 100ml coconut milk; 1 tbsp honey; ½ tsp vanilla bean paste

Helena Busiakiewicz

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Serves 6 - 8

Easy

Prep: 30 mins

Cook: 30 mins

plus cooling

A star rating of 4.3 out of 5.3 ratingsRate

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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’

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g salted butter

softened
200g golden caster sugar
10 cardamom pods

husks 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

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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.

Recipe from Good Food magazine, September 2025

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A star rating of 4.3 out of 5.3 ratings

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