Easter baking Carrot and coconut layer cake - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Easter baking Carrot and coconut layer cake By You Magazine - April 4, 2021 This makes a fabulous centrepiece and the flavours of carrot and coconut go fantastically well together. Ellis Parrinder SERVES 12 PREPARE 40 MINUTES, PLUS COOLING COOK 30 MINUTES 150ml sunflower oil, plus extra for greasing 150g plain flour 1 1⁄2 tsp ground cinnamon 1⁄2 tsp ground ginger 1 1⁄2 tsp baking powder 1 tsp bicarbonate of soda 1⁄2 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. Recipes: Eleanor Maidment. Photographs: Ellis Parrinder. Food styling: Lou Kenney. Styling: Charlie Phillips RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved