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.
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.