I really love traybakes, they’re so easy, one bowl, one baking tray kind of recipes are so great for everyday baking. But it’s always nice to spice them up a bit with different flavours, and coconut & chai are definitely that.
With the weather being so warm and lovely in the UK this week I definitely didn’t find myself craving heavy flavours like chocolate, or lots of frosting or even super sweet to be honest, I’ve been wanting fresh light flavours. But OF COURSE I still want to bake, so this traybake was the answer.
Coconut always makes it feel like summer, and its sweet creaminess is the perfect addition to baking. The blend of Chai spices have such a lovely, comforting warmth but they really compliment the coconut. And mixed with a light fluffy sponge just makes the perfect summery bake.
The sponge doesn’t have any butter, because again I haven’t been feeling like anything super rich or heavy, so instead there’s a blend of coconut oil and milk and it really makes such a difference to the texture of the sponge as well as the taste, it much lighter.
This really is such an easy recipe, I made it in between tanning sessions in the garden and it was all done within an hour and a bit. So, give it a go if you fancy some heat wave baking!
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS
- 125ml coconut oil, melted
- 160ml can coconut cream
- 3 eggs
- 2tsp vanilla
- 280g light brown muscovado sugar
- 225g self raising flour
- 75g desictaed coconut
- 3tbsp golden syrup
- 1tsp ground ginger
- 1tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
ICING
- 100g icing sugar
- 50ml melted coconut oil
METHOD
- Preheat your oven to 180C fan & line a baking tray with parchment paper or grease well. Using an electric whisk (or hand whisk if you don’t have one, but going to need to put some elbow grease in!) whisk up the coconut oil and cream together until light fluffy and combined. Whisk in the sugar and vanilla, and then the eggs one at a time until the mix is fully combined. Then the golden syrup.
- Stir through the flour, all the spices & desiccated coconut and mix well. Pour into the lined tray and bake for about 25 minutes until rises and lightly browned. Then leave to cool.
- While cooling whip up the icing by simply whisking together the coconut oil and icing sugar until creamy then evenly drizzle over the cooled sponge. Slice up and enjoy!
Claudia's Home Kitchen 