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Coconut carrot slices

Coconut carrot slices

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(65 ratings)

Prep: 10 mins Cook: 40 mins

Easy

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 per serving

  • kcalories347
  • fat22g
  • saturates15g
  • carbs35g
  • sugars25g
  • fibre2g
  • protein4g
  • salt0.22g
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Ingredients

  • 250g pack unsalted butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g light muscovado sugar
  • 1 tsp vanilla extract
  • 3 large egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g self-raising flour
  • 50g desiccated coconut
  • 200g grated carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 tsp mixed spice

For the topping

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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

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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.

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Comments (81)

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.

jlowe13's picture
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Very easy, very tasty!

stew-c's picture
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Good cake recipe, but don't bother with the topping it will just fall off

d41d0y's picture
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I like the contrast between the crunchy topping and the extremely moist cake. My topping wasn't too crumbly as I only had about 50g of coconut left over and I used about 35g of butter, so I think the solution to the topping is to adjust the butter:coconut ratio.
I thought 300g was WAY too much sugar as dessicated coconut is already very sweet so I took it down to 200g and it tastes fine. Could probably even be 175g!
Very easy cake. Lots of taste for little effort.

normski77's picture

i made this recipe the other day,it was lovely! dead easy too,i recommend!

chubbycakeface's picture
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I used cream cheese mixed with brown sugar for the topping, sprinkled over with left-over coconut and it was heavenly :-)

slappin's picture
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Very tasty and very moist!

joanna_raeside's picture
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Very tasty. Maybe a bit too buttery. These go down well with my family. Nice served as pudding with custard!

tarradiddle1's picture
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this was really tasty, light and moist. I added some chopped nuts and used mascapone cheese with orange juice for the topping, i made it as a birthday cake for my one year old as due to the shape it is easier to cut into smaller squares for little hands and mouths... will definately use this recipie again

bethocallaghan's picture
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Topping very crumbly but overall was really tasty and moist.

emsmith's picture
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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!

soph1eg's picture
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An excellent recipe - v moist cake. I agree with everyone about the topping: it's too crumbly.

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

karenlawson's picture

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

beth82's picture
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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.

lauriegoldie's picture

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

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

crazymadlady's picture
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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

lindakenyon's picture

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.

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