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Nutrition: per serving

  • kcal480
  • fat34g
  • saturates15g
  • carbs35g
  • sugars17g
  • fibre4g
  • protein6g
  • salt0.6g
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Method

  • step 1

    Heat oven to 180C/160C fan/gas 4. Lightly grease a 22cm round loose-bottomed cake tin and line with baking parchment.

  • step 2

    Put the eggs, oil, sugar and honey in a bowl and whisk for 3-4 mins until thick and creamy.

  • step 3

    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.

  • step 4

    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.

  • step 5

    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.

Recipe from Good Food magazine, January 2015

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Comments, questions and tips (7)

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Overall rating

A star rating of 3.7 out of 5.10 ratings

fjohnson104

A star rating of 5 out of 5.

I've always had a huge success with this cake, but I have adapted the recipe. I use coconut oil instead of sunflower oil and I don't use the dessicated coconut or the flakes. The coconut flavour is very subtle (I'm not a coconut fan) and it does stay moist. If my friends want me to make a cake,…

Huma1

How much coconut oil would you use to replace the 175ml of sunflower oil, thanks?

desperatehousewifenumber1

A star rating of 3 out of 5.

Made this for friends - was looking for a seasonal pud to finish off a meal. Took it out of the oven 5 mins early - and it was perfectly done, good colour, even texture. Suspect the comments below about dryness may come from cooking too long? Nice "health-food bakery" chewier type texture -…

picnicmomma

Cake was very dry. I checked it using a skewer after stated cooking time but it wasn't cooked, so returned it to the oven for the recommended 10 mins. Perhaps that was too long. Also didn't taste of anything much; hint of honey perhaps. Thing that made it was the topping ... I too used desiccated…

jmalanga1981 avatar

jmalanga1981

A star rating of 2 out of 5.

Lovely moist, coarse texture however the flavour of the cake was odd and not in a pleasant way. Just not my cup of tea I'm afraid. As a result, we had to throw the cake away which is rare given my husband's and my own liking of all things cake. Disappointed and wishing that I made the other parsnip…

simplypipe

A star rating of 4 out of 5.

Lovely cake, had to use dessicated coconut on the top but thought this made the cake as the extra hit of the coconut gave it the extra bit of flavour that it needed.

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