Coconut chai traybake


100ml vegetable oil
300ml coconut milk
4 large eggs
2tsp vanilla extract
4tbsp Spiced Chai Latte powder
250g light brown soft sugar
75g desiccated coconut
250g self-raising flour
4tbsp ginger syrup

For topping: 3-4tbsp coconut milk, 140g icing sugar, 2 balls stem ginger, chopped pistachios & coconut flakes



  1. Preheat your oven to 160°C Fan & lightly grease a 20x30cm baking tin.
  2. Pour the coconut milk & oil into a jug, then crack in all the eggs and add the vanilla and whisk.
  3. Mix the sugar, flour, coconut and chai latte powder in a bowl. Pour in the wet ingredients & mix together to form a smooth batter and then pour into the tin.
  4. Bake for 25 minutes or until a skewer inserted into the cake until clean. Leave to cool for 15 minutes in a tin, transfer to a wire rack and then drizzle over the ginger syrup. Allow to cool completely.
  5. To make the icing, mix the coconut milk with the icing sugar until smooth. Drizzle the icing over the cake in squiggles and then scatter with ginger, pistachios & coconut flakes.
  6. And enjoy!