This cake is absolutely delicious. The simple combination of carrot and coconut works a treat. You should keep this recipe as it makes a wonderful cake for any occasion!
Photo: Simon Lambert
Carrot and coconut cake
Serves 12
Ingredients
Cake
300g sugar
300g flour
¾ tsp of baking soda
1 ½ tsp of baking powder
1 tsp salt
½ cup unsweetened yoghurt
1 cup vegetable oil
4 large eggs
6 carrots (320g), coarsely grated
2 Tbsp water
Coconut syrup
100g sugar
½ cup coconut milk (not low-fat)
Cream cheese icing
225g unsalted butter, room temperature
150g cream cheese, room temperature
400g icing sugar
pinch salt
1 tsp vanilla extract
60g coconut chips, lightly toasted
Method
Lightly grease and line 18cm-20cm round cake tin.
Heat the oven 180degC.
In a large bowl, add the sugar, flour, baking soda, baking powder and salt. Whisk together.
Add the yoghurt, oil, eggs, water and carrots. Mix to combine but do not overmix. Pour batter into tin and bake for 40-45 minutes or until a skewer comes out clean.
While the cake is baking, make the coconut syrup by heating the sugar and coconut milk together. Set aside.
When the cake is cooked, remove from the oven and pierce the cake with a skewer all over the surface. Pour over the warm coconut syrup and allow the cake to cool in the tin.
Make the icing by beating butter, cream cheese, icing sugar, salt and vanilla together until light and creamy with no lumps.
To assemble the cake, remove from the tin and carefully cut in half horizontally. Place one layer on a plate and spread over a third of the icing. Place the other layer on top and cover in the remaining icing.
Finish with the toasted coconut chips.
It will last covered in the refrigerator for 3-4 days.
