Coconut chai cake

Instructions

1. If you don't have any around, make stem ginger by first peeling ginger and cutting into roughly even half-inch pieces. Cover in cold water, then bring to a boil and simmer for 10 minutes. Reserve this gingery water, then cover the ginger in water again, bring to a boil and then simmer for another 10 minutes. We stopped here, but continue repeating until the ginger has tenderized a bit. Take the reserved ginger water, add an equal number of cups of sugar to the amount of water, add the pieces of ginger, and simmer for 15-ish minutes. Allow to cool to room temperature.
2. Preheat the oven to 350F
3. Combine coconut milk, oil, eggs, and vanilla; whisk to combine.
4. In a large bowl combine the rest of the cake ingredients (except for the ginger syrup). Pour in the wet ingredients and whisk until the batter is smooth. Pour the batter into a greased 9x13 inch baking pan.
5. Bake for 25 minutes, and then continue baking until a toothpick comes out clean (an extra 5 minutes when we tried it).
6. After cooling for 15 minutes, invert onto a wire rack to allow the cake to continue to cool. Drizzle the ginger syrup over the top.
7. Top with icing (made by mixing the coconut milk and powdered sugar until smooth), and then scatter the chopped ginger, pistachios, and the coconut flakes over the top.
8. Serve warm or at room temperature, and enjoy!