Chai tea lovers will love this moist Coconut Chai Cake! A ginger drizzle added after baking makes for extra moistness. Coconut Glaze and Candied Ginger on top take this delicious traybake to the next level.
* A note about affiliate links in this post: some of these links will take you to Amazon where I may receive a small percentage of sales, at no extra cost to you
Happy weekend everyone! I hope you have all kinds of awesomeness planned. Given the icy temperatures here in Dawson Creek I will probably spend the weekend on the sofa and finish My Husband’s Wife*, which I started reading yesterday evening and just haven’t been able to put down! (Note to self: Brushing your teeth with an electric toothbrush while reading a thriller is not a good idea. Ouch! ). Aaaanyways, let’s talk about my other latest obsession – this insanely moist Coconut Chai Cake with Ginger Drizzle, Candied Ginger and Coconut Glaze. Seriously, if you do ONE thing this weekend, please bake this!
This cake is for Chai Tea Lovers! I simply love the bold, spicy flavour of this tea inspired bake. The addition of coconut cream makes for an extra moist texture and gives the sponge a hint of coconut flavour! It’s nothing short of divine.
The recipe for my Coconut Chai Cake is beyond simple, so you can easily make it as a last-minute cake for spontaneous guests. There’s no creaming of butter or separation of eggs involved and your batter is pretty much ready in 5 minutes. I like to add some chopped, candied ginger to my batter for a little gingery surprise in every other bite.After baking, we drizzle the still-warm cake with a couple of tbsp of
After baking, we drizzle the still-warm cake with a couple of tbsp of Ginger Syrup*. I like to use this brand, but you can also make your very own ginger syrup using this recipe (no mess, no shredded knuckles!!). The ginger syrup makes our Coconut Chai Cake even moister and ramps up the flavour!
Decoration-wise, I went for a coconut glaze. This makes sense as you will have some coconut cream left after making the batter if using a standard sized can. I simply mixed my leftover coconut cream with some powdered sugar and drizzled the thick, white coconut glaze all over my Coconut Chai Cake. Shredded coconut and chopped candied ginger on top – and done.
My product recommendations*
The Coconut Chai Cake tasted delicious while still slightly warm, but after a day it got even better! You can store it at room temperature in an airtight plastic container for about 4 to 5 days. If you want to keep it for longer, I would recommend storing it in the fridge.
A note about affiliate links in this post: some of these links will take you to Amazon where I may receive a small percentage of sales, at no extra cost to you.
Moist Coconut Chai Cake with Ginger Drizzle, Candied Ginger and Coconut Glaze
- 250 g AP flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1,5 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground cardamom
- 1/2 tsp ground cloves
- 1/4 tsp ground black pepper
- 1/4 tsp freshly ground nutmeg
- 30 g candied ginger, finely chopped
- 140 g white sugar
- 140 g brown sugar
- 75 g unsweetened shredded coconut
- 100 ml oil
- 300 ml coconut cream or coconut milk
- 2 tsp vanilla essence
- 2 -3 tbsp coconut milk or coconut cream
- 150 g powdered sugar
- 30 g candied ginger, coarsely chopped
- 70 - 100 g sweetened or unsweetened shredded coconut
Grease a 20 x 30cm baking tin and line the base and sides with baking parchment. Heat your oven to 180C/160C fan/gas
In a large bowl, mix the flour, baking powder, salt, spices and sugars.Break up any sugar clumps with your fingers. Add the shredded coconut and mix to combine.Measure the coconut milk and oil into a jug or little bowl. Crack in the eggs, add the vanilla and whisk to combine.Pour wet ingredients into the dry ones and use a large whisk to mix to a smooth batter. Pour into the tin, scraping every drop of the mixture out of the bowl with a spatula. Sprinkle the chopped ginger on top of the cake batter.
Take the cake on the middle shelf of the oven for about 22 to 25 mins or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 15 mins, then drizzle the ginger syrup on top of the warm cake.
To make the icing, mix the coconut milk with the icing sugar until smooth. Drizzle the icing over the cake, then sprinkle with the remaining chopped ginger and coconut flakes. The cake will keep for 4 days in an airtight container at room temperature.