Carrot and coconut cake recipe

Ingredients to make Carrot and Coconut Cake:

1. 3 carrots
2. 75 grams of sugar
3. 50 grams of butter
4. 50 grams of grated coconut (½ cup)
5. 3 eggs
6. 100 grams of common wheat flour
7. 11 grams of chemical yeast or baking powder
8. 1 piece of butter

How to make Carrot and Coconut Cake:

• Order all the ingredients in containers with the quantities required by the recipe for the coconut and carrot cake. So, wash, peel and grate the carrot. Spread a piece of butter in a suitable oven-proof mold and sprinkle it with a little flour so that it is easier to unmold later. Also preheat the oven to 180ºC.
• Mix the eggs with the sugar. Beat well with rods or an electric mixer until you have a homogeneous mixture.
• Trick: Remember to use the sugar of your choice, either refined or a lighter option. There is a wide repertoire: stevia, brown sugar, pipeline, coconut sugar or white (refined) sugar.
• Pour in the softened butter and incorporate it into the mixture. To keep it soft you have to leave it out of the fridge for at least half an hour. You can also beat it previously to the ointment point and integrate it into the composition. Another option is to add butter at room temperature and mix. Whatever your choice, continue beating without stopping.
• Trick: Using melted butter is preferable, since melted butter creates small variations in the carrot and coconut cake recipe.
• Add the grated coconut little by little and continue beating to integrate it into the dough.
• Add the grated carrot and mix with a wooden spoon making gentle movements until the carrot is distributed evenly throughout the dough.
• Sift the flour and yeast incorporating them into the composition little by little. Continue stirring with enveloping movements and always in the same direction. This step is important to obtain a fluffy carrot and coconut cake because it allows air to be incorporated into the dough.
• Once the dough is ready, the next step is to pour the mixture into the mold that you have previously prepared. Remember to flour the mold before hand. Ours is 22 cm in diameter.
• Bake the coconut and carrot cake for30 minutes or until the cake is ready. Keep the temperature at 180 ºC and do not open the oven for more than 30 minutes or your cake could fall. At the end of the baking time, remove the mold from the oven and let cool at room temperature for a few minutes before unmolding.
• Tip: You can check if it is baked by piercing the center of the cake with a wooden toothpick. If it comes out clean it means it’s done.
• When the carrot and coconut cake is no longer hot, you can unmold it and decorate it to your liking. You can sprinkle icing sugar on top or make something more
• Enjoy this delicious dessert with your family. As we promised, the combination of flavors presented in this grated coconut and carrot cake recipe is truly extraordinary. In addition, the result is a fluffy and juicy cake.

Spongy carrot and coconut cake – Tricks to decorate it

Once your coconut and carrot cake is cold, it is important that you leave it for at least 1 hour in the fridge if you want to cover it with any topping. In this way, it is compacted and does not crumble when decorating it. If you skip this step you will see that the coverage is full of sponge cake crumbs, so the presentation will not be as pretty.

After the hour of rest, follow these steps:

1. You can cut the cake in two if you want to fill it. In this case, cover the surface of the bottom half with a generous layer of whipped cream, jam, melted chocolate, or your choice of filling.
2. Place the upper half on top and cover the entire cake on the outside with the same or a different cream. If you use a jam to fill the cake, then we advise you to choose a whipped cream for the outside.