Coconut carrot slices

Recipe uploaded by

Jane Hornby

7 ratings

Recipe by Jane Hornby

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Video tutorial: Lining a cake tin

1. Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, coconut and ¼ tsp salt. Stir the carrot and mixed spice into the mix. Bake for 30 mins.
2. Meanwhile, evenly mix 85g more coconut with 25g light muscovado sugar and 25g melted butter. Smooth this over the cake, then bake for 10 mins more until golden and a skewer inserted comes out clean. Cool, then cut into squares.

PER SERVING

347 kcalories, protein 4g, carbohydrate 35g, fat 22 g, saturated fat 15g, fibre 2g, salt 0.22 g

Latest comments and suggestions

• Alison_happy

  15 June 2009

  Alison_happy rated and commented on this recipe

  

  Very easy to make - A big success

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Linda K

  15 June 2009

  Linda K commented on this recipe

  Lovely tasting and moist, but I found that after 30 mins it was nowhere near cooked - 50 mins was more like it. Also, although the topping looks very nice, as soon as you bite into the cake most of the coconut falls off. Next time I'll try butter icing with coconut sprinkled on top.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• xxAbixx

  13 July 2009

  xxAbixx rated and commented on this recipe

  

  Made this yesterday for guests and turned out very nice :) Changed the topping as i took the advice from previous comments which said it was too dry. Instead i mixed marscapone cheese with a drop of orange juice and some icing sugar and then sprinkled with dessicated coconut. very impressed!! Very nice and moist with a perfect topping definetly 5 stars

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Hayles

  14 July 2009

  Hayles commented on this recipe

  The topping was a little crumbly so the second time I made this I used slightly more butter.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Hayles

  14 July 2009

  Hayles rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• lauriegoldie

  12 August 2009

  lauriegoldie commented on this recipe

  this is apparently the best coconut cake my boss has ever tasted...get in!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• beth82

  20 September 2009

  beth82 rated and commented on this recipe

  

  Made this cake yesterday and it was delicious. I used demerara sugar in the topping rather than light muscovado sugar and it was lovely and crunchy. The cake was perfectly cooked after 40 minutes. Will definitely be making this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Karrie

  19 October 2009

  Karrie commented on this recipe

  Great cake for a novice baker. Easy but delicious. Will make again for sure.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• meridian

  29 October 2009

  meridian commented on this recipe

  what a fantastic cake,very easy to make & everybody thought it was yummy!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• meridian

  29 October 2009

  meridian rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• gingergarlic

  06 November 2009

  gingergarlic rated and commented on this recipe

  

  An excellent recipe - v moist cake. I agree with everyone about the topping: it's too crumbly.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• EmSmith

  13 November 2009

  EmSmith rated and commented on this recipe

  

  Had to give this five stars. Made it for a school fayre and it had all sold out within the first ten minutes. One man bought ten slices to take home! Was beautifully moist and yet light at the same time. And the combination of carrot and coconut works surprisingly well. Would agree with previous comments that 30 minutes is not enough cooking time, though. Mine took closer to 45. Also found the topping very crumbly. Most of it fell off in transit. Love Abi's idea of a mascarpone topping. Will try that or buttercream next time. Thanks!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/11268/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 250g pack unsalted butter
• 300g light muscovado sugar
• 1 tsp vanilla extract
• 3 large eggs
• 200g self-raising flour
• 50g desiccated coconut
• 200g grated carrot
• 2 tsp mixed spice

FOR THE TOPPING

• 85g desiccated coconut
• 25g light muscovado sugar
• 25g butter , melted

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 15

Preparation and cooking times

Prep 10 mins

Cook 40 mins

Ingredients

• 250g pack unsalted butter
• 300g light muscovado sugar
• 1 tsp vanilla extract
• 3 large eggs
• 200g self-raising flour
• 50g desiccated coconut
• 200g grated carrot
• 2 tsp mixed spice

FOR THE TOPPING

• 85g desiccated coconut
• 25g light muscovado sugar
• 25g butter , melted

PER SERVING

347 kcalories, protein 4g, carbohydrate 35g, fat 22 g, saturated fat 15g, fibre 2g, salt 0.22 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk