Cochai Squares (Coconut & Chai)

Ingredients

Cake Mix
  • 6oz-150g baking margarine
  • 10oz-300g light brown soft sugar
  • 4 medium eggs (free-range)
  • 9oz-240g self-raising flour (sifted)
  • ½ teaspoon baking powder
  • 2 fl. oz-50ml vegetable oil
  • 8 fl. oz-250ml coconut milk
  • 1 teaspoon coconut extract
  • 2 teaspoons vanilla extract
  • 3oz-80g desiccated coconut
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 8 cardamom pods (seeds only, crushed)
Ginger Coconut Drizzle
  • 1 tablespoon coconut extract
  • 6oz-180g icing sugar (sifted)
  • 1 teaspoon ground ginger
  • 4-5 tablespoons cold water
Decoration
  • Half an orange (zest only)
  • White chocolate curls
  • ½ tablespoon desiccated coconut

Method

  1. Pre-heat oven to 355˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven
  2. Grease a 20cm square cake pan and set to one side
  3. In a large mixing bowl, cream together the margarine, vegetable oil and sugar using an electric whisk until light in colour and well combined. Add the eggs one at a time, combining well between each addition
  4. Add the coconut milk, vanilla extract, coconut extract and mix again
  5. Follow by adding all the spices and combine again
  6. Finally, add sifted flour and baking powder and whiz again. Follow with the desiccated coconut and combine one last time
  7. Spoon into the pre-prepared tin and pop into the oven for approx. 55 mins. Check with a skewer in the centre, if it comes out clean- it is ready
  8. Remove from oven and allow to cool in the tine for 10 mins before removing and allowing to cool completely
  9. Make the icing by adding all the ingredients in a large mixing bowl and combine using an electric hand whisk
  10. When the cake is completely cool, using a small baking spatula or a normal knife, spread the top of the cake with the icing
  11. Decorate with the orange zest, desiccated coconut and white chocolate curls however you fancy
  12. Carefully cut into squares and transfer to a plate. Be mindful not to scratch the bottom of the tin
  13. Enjoy with a hot cuppa!!!!!

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