Let’s celebrate: Carrot and coconut layer cake
This makes a fabulous centrepiece and the flavours of carrot and coconut go fantastically well together.
SERVES 12
PREPARE 40 minutes, plus cooling
COOK 30 minutes
150ml sunflower oil, plus extra for greasing
150g plain flour
1½ tsp ground cinnamon
½ tsp ground ginger
1½ tsp baking powder
1 tsp bicarbonate of soda
½ tsp fine salt
4 medium eggs
180g golden caster sugar
225g coarsely grated carrot (about 4 medium carrots)
100g desiccated coconut
3 tbsp coconut flakes
FROSTING
125g unsalted butter, softened
175g icing sugar, sifted
2 tbsp coconut cream
180g Philadelphia soft cheese
- Preheat the oven to 180C/ 160C/gas 4. Grease and line the base and sides of two 20cm round cake tins with baking parchment.
- Combine the flour, spices, baking powder, bicarbonate of soda and salt in a bowl.
- Place the oil and eggs in a large mixing bowl and use electric beaters to whisk for 2-3 minutes until pale and aerated. Beat in the sugar for another minute, then beat in the dry ingredients. Finally, stir through the carrot and desiccated coconut.
- Divide equally between the cake tins and bake for 25-30 minutes or until risen and a skewer inserted at the centre comes out clean. Cool completely in the tins set on a wire rack.
- Place the coconut flakes for the topping on a small roasting tray and bake for 3-4 minutes until lightly golden; set aside.
- For the frosting, place the butter in a bowl and use electric beaters to beat for 1 minute until pale and light. Sift in 100g icing sugar and beat until smooth. Add the coconut cream and the soft cheese and beat until combined. Finally beat in the remaining 75g sifted icing sugar to make a thick frosting.
- To assemble, place one cake on the base of a plate or a cake stand. Spread the top with half of the frosting. Repeat with the remaining cake and frosting, and sprinkle with the toasted coconut flakes.