- 175ml sunflower oil, plus extra for greasing
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 3 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 100g light muscovado sugar
- 75g clear honey, plus 2 tbsp for the icing
- 280g self-raising flour
- ½ tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- ½ tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 200g parsnips, grated
The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…
- 75g desiccated coconut
- 3 tbsp coconut flakes
A large hairy, brown nut that grows on the coconut tree, found throughout the world's…
- 300g cream cheese
Heat oven to 180C/160C fan/gas 4. Lightly grease a 22cm round loose-bottomed cake tin and line with baking parchment.
Put the eggs, oil, sugar and honey in a bowl and whisk for 3-4 mins until thick and creamy.
Sift the flour, baking powder and bicarbonate of soda over the mixture and fold in carefully, along with the parsnips and desiccated coconut. Spoon into the tin and bake for 45 mins until golden and firm to the touch. Push a skewer into the centre of the cake – if it comes out clean, then it is cooked. If it is still wet, cook for a further 10 mins. Transfer the cake to a wire rack and leave to cool completely before icing.
Put the coconut flakes on a baking tray and put in the oven for about 5 mins until lightly toasted. Keep an eye on them, as they burn quickly.
To make the icing, put the cream cheese and 2 tbsp honey in a bowl and beat together until smooth and creamy. Spread the icing over the top of the cooled cake and finish with the toasted coconut flakes.