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.
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.