Print
Moist Coconut Chai Cake with Candied Ginger and Coconut Glaze

Moist Coconut Chai Cake with Ginger Drizzle, Candied Ginger and Coconut Glaze

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.

Course Dessert
Cuisine American, Indian
Keyword chai cake, chai sheet cake, coconut sheet cake with ginger
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 Persons
Calories 167 kcal
Author Kiki Johnson

Ingredients

  • 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
  • 4 eggs
  • 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

Instructions

  1. Grease a 20 x 30cm baking tin and line the base and sides with baking parchment. Heat your oven to 180C/160C fan/gas

  2. 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.

  3. 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.

  4. 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.

Recipe Notes