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Carrot and coconut cake
Serves 8-10 Cakes, Bread and Pastries
Ingredients
- 120ml sunflower oil, plus extra for greasing
- softened butter, for greasing (optional)
- 3 eggs, separated
- 150g soft light brown sugar
- 100g plain flour
- 1 1⁄2tsp ground cinnamon
- 1⁄2tsp ground ginger
- 1tsp baking powder
- 1tsp bicarbonate of soda
- 1⁄2tsp fine sea salt
- 200g coarsely grated carrot (around 3 large carrots)
- 100g desiccated coconut
- grated zest 1⁄2 orange
For the topping
- 15g coconut flakes
- 250g non-dairy coconut-milk yoghurt
- 2tbsp icing sugar
- 1⁄2tsp vanilla bean paste
You will need
- 900g loaf tin
Method
Preheat your oven to 180C/350F/ Gas 4. Lightly grease the sides and base of the loaf tin with oil (or softened butter), then cut a long strip of baking parchment the width of the tin and nestle it into the base and up the ends, leaving some overhang (this helps you to lift out the cake when it’s done, running a knife along the sides beforehand to make sure that it hasn’t stuck).
Place the egg whites in one mixing bowl and the yolks in another. Using an electric hand whisk, whisk the egg whites until they form stiff peaks, then set aside.
Add the sugar to the mixing bowl with the egg yolks and whisk together (there’s no need to clean the hand whisk after whisking the egg whites). Slowly whisk in the oil, then the flour, spices, raising agents and salt.
Using a spatula or large spoon, fold in the grated carrot, coconut and orange zest, then fold through the egg whites until everything is combined. Tip into the loaf tin, then bake for 50-55 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and leave to cool completely in the pan on a wire rack.
Place the coconut flakes for the topping on a small roasting tray and bake for 2-3 minutes (watch them like a hawk as they can burn very quickly), until lightly golden, then set aside. Just before serving, use a balloon whisk to whisk together the yoghurt, icing sugar and vanilla bean paste. Spread over the top of the cooled cake and sprinkle the toasted coconut flakes over the top.
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