- 250g pack unsalted butter
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 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 200g self-raising flour
- 50g desiccated coconut
- 200g grated carrot
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 tsp mixed spice
For the topping
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.