Carrot and coconut cake recipe

The carrot and coconut cake that we share in this article is not only easy to make, it is delicious and we can make it both in the oven and without it! The main ingredients are those already mentioned, however, they are not the only ones, since it also has cookies and condensed milk. For all these reasons, the result is a spectacular dessert, full of flavor and textures that everyone who tries it will love.

If you love sweet flavors and the mixture of textures, do not miss the step by step to discover how to make carrot and coconut cake, a real pleasure for the palate.

Ingredients to make Carrot and Coconut Cake:

• 100 grams of Maria cookies (½ package)
• 2 large carrots
• 90 grams of butter
• ½ cup coconut milk
• 200 grams of condensed milk
• 2 eggs
• 2 egg whites
• 250 grams of cream cheese
• ½ cup of grated coconut (50 grams)

How to make Coconut Carrot Cake:

1. We prepared the ingredients to speed up the preparation of this juicy carrot and coconut cake. So, first, we peel and grate the carrots.
2. Then, we crush the cookies until they are completely pulverized.
3. For this, we have several options. We can use the blender or put them in a plastic bag and crush them with a rolling pin.
4. We reserve the crushed cookies and continue preparing the base of the carrot cake with coconut.
5. To do this, we melted a tablespoon of butter in a pan and added the grated carrot. Cook over medium heat for five minutes, stirring with a wooden spoon.
6. We added the remaining butter and crushed cookies.
7.  Mix and integrate the ingredients to obtain a homogeneous mass. We remove from the fire.
8. Place the cookie and carrot dough in a medium-sized mold, approximately 20 cm in diameter, and spread it all over the base with the help of a spoon.Now it’s time to make the pie filling.
9. Thus, we blend the condensed milk with the coconut milk, the grated coconut, the two eggs, the two whites and the cream cheese.
10. Ifwe want to make the coconut and carrot cake without an oven, we recommend removing the two eggs from the recipe and beating the egg whites until stiff.
11. Afterwards, it will be necessary to integrate them with the rest of the ingredients making enveloping movements so that the dough does not lose volume.
12. If we want to make the cake in the oven, pour the mixture on the biscuit base and bake for 30-40 minutes, with the oven preheated to 180ºC.
13. To make the cake without an oven, we reserve it in the refrigerator for about 3-4 hours so that it sets.
14. If we have baked it, we will have to wait for it to cool down to unmold it and serve it.
15. This recipe for carrot and coconut cakeis delicious and lends itself to different preparations, since we can make it without cooking in the oven or with it, the decision of one way or another will depend on the texture that we like.
16. When baked it is more compact, while cold the result is juicier and creamier.