Coconut carrot slices

Coconut carrot slices

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(62 ratings)

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Cooking time

Prep: 10 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 15

If you’re looking for a treat for afternoon tea, or something to make for a cake sale, try this crunchy-topped traybake

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
347
protein
4g
carbs
35g
fat
22g
saturates
15g
fibre
2g
sugar
25g
salt
0.22g

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 carrots
  • 2 tsp mixed spice

For the topping

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

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Method

  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.

Recipe from Good Food magazine, July 2009

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Comments

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jaynewestwood's picture

I found this recipe through a thread on sugar free cakes and got this amendment "Instead of 300g light muscovado sugar, I used 150g agave syrup. For the topping I used 30g agave syrup and no melted butter. All the remaining ingredients were exactly the same and the oven temperature. This cake turned out beautifully, I'll definitely do this one again."
I'll be trying that and looking forward o the result

halleloojah's picture
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Agree with jdr that it was too buttery. I think if I make it again I'd want to significantly reduce the amount of butter in it as it left grease marks on whatever it touched! Also not good for the guilt when you're eating it! Tasted very nice though apart from that. Will definitely try the orangey marscapone idea for the topping next time too as the topping is too dry.

w1lmington's picture
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I forgot to add that the cooking time was spot on. 30min followed by 10min for the topping. Not sure why it hasn't worked for others on this site.

w1lmington's picture
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Absolutely delish. I noted previous comments on the crumbly topping and added a 1/4 more butter. It seemed to work and everyone else that has tasted it sang its praises. Thank you for the recipe.

lolliedoop's picture
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OH WOW this is just simply the best ever carrot type cake you will ever have,very much in the league of Ettermans but even more moist,
The topping made correctly is lovely, butter icing with coconut and lime is blisssssssssss also

But the **cooking time really does need altered* *at 45mins i was putting on topping and placing back in the oven

ladytl's picture
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Oh my god; these are amazing. Following comments from others added a bit more butter to topping to help secure the coconut. Keeps lovely for days in the fridge (little and often).

ummayman's picture

this cake is wonderfully moist and delicious. i love coconut but mixed with carrots.... what a combination. i did the marscapone cheese topping. I used light soft brown sugar. I also cooked it for about 50 mins. leave to cool before putting on the topping. lovely!!!!

faypeacock's picture
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A lovely cake. I didn't bother with the topping but followed the cake recipe exactly and it didn't need any longer in my oven.

sonya_l's picture

Absolutely BEAUTIFUL cake - my new favourite. Even my other half who hates carrots and coconut thought it was amazing! (I told him what was in it ATFER he's eaten it. Hehe) Didnt bother with the topping suggested - just a thin covering of buttercream was fine.

jiggler69's picture
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Superb cake. very easy to make. I baked in a deep tin and it took almost 2hrs to bake!! Well worth the wait, didnt find the topping too crumbly- all the more to nibble on when you're done with the main slice!

hetherington_ruth's picture
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I love this recipe. I have been using in for a couple of years without fail! The recipe is very versatile! I use the basic cake recipe to make an 8 inch round cake for birthday and celebration cakes. I then make a cinnemon frosting before icing it. If I ma making it as a tray bake I do make the coconut topping but use about 50-60g icing and it works fine. 45 minutes is about the average cooking time. So many people love this and is my most requested type of birthday cake.

fyshcake's picture
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A really moist and scrummy cake,did not last long in my house.
I do agree with the above comments though it definately needs 10 to 15 mins more cooking time than stated in the recipe.
( A few sultanas added to the mix makes it even more yummy.)

kaypenly's picture
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Tried making this after a friend gave me a slice. Opening up the oven door to put on the topping after 30 mins made it sink completely :(. Next time will ditch the topping!

topcatsecretary's picture

Made this today for the first time as a change to my usual Carrot, Ginger & Orange Cake recipe - I am a very very experienced cook - followed the recipe to the letter and it was an unmitigating disaster - my husband said it was the worst cake I've ever made (and he taste tests everything I make!!) - despite giving it 45mins in the oven BEFORE I put the coconut topping on & then giving it another 10mins for the topping although a skewer when inserted came out clean once cold the cake was a heavy stodgy mess!!! Not at all the fabulously light cake shown in the photo!! I note from the other comments that 30mins seems to be nowhere enough cooking time for this cake so will try it again and give it the 50mins that another tester gave it & see if it makes a difference if not I will be going back to my fail safe recipe I've been using for years!!

marola's picture
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Didn't use butter for the cake, used what we used to call marg. as I think it gives a lighter texture. Due to this change I make the cake by creaming the fat and suger. Didn't change anything else and yes some of the topping did come off but, I forgive it.........perfect cake, it's going in the book.

Lilyloobs's picture
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Wow this is absolutely gorgeous and so easy to make! I put more butter in the topping which worked really well and made it stick to the cake. Sure to become a firm favourite ....

nishababy77's picture
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Made this cake as it seemed to coincidence with many ingredients that I had in my cupboard. The recipe was extremely easy to follow and the cake smelt delicious while baking. Was delicious when it came out as well. Only problem is that it took closer to 50 mins to do but that may have been a personal error as I used a loaf tin so the centre took forever to cook. The topping was put in @ the 30 min mark which meant that after 20 mins it was burnt. Others said it crumbled off which was correct so tips about making this with mascropone should be tried. Overall two thumbs up!

cherub-rock25's picture
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I made a baatch of these and took them into work the following day. Everyone adored them but I found them much too buttery even though I omitted the coconut topping! Its no surprise really when the cake contains more butter than carrot!

catherinesilk's picture
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I followed advice and doubled the amount of butter (and included a couple of different types of sugar) in the topping and it turned out perfectly! I found the cooking time ample but have a very keen fan oven so I can see that it could vary. My housemate said it's one of the best homemade cakes he's ever had - and he's pretty hard to please! Compliments all round, would definitely recommend.

caz7579's picture
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This is a lovely moist cake and very easy to make. Having read other comments, I only used 50gs of desiccated coconut for the topping which seemed to work really well. I used the correct cooking time as stated in recipe but mine could have done with about 10 mins longer as hard to tell if properly cooked once the topping has been put on. I would make this cake again.

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