Honey, parsnip & coconut cake

Honey, parsnip & coconut cake

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(6 ratings)

Prep: 20 mins Cook: 45 mins

Easy

Serves 10 - 12
This light bake, with grated parsnips and desiccated coconut, makes a great alternative to carrot cake - top with rich cream cheese icing

Nutrition and extra info

  • un-iced

Nutrition: per serving

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

  • 175ml sunflower oil, plus extra for greasing
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 3 large eggs
    Eggs

    Egg

    egg

    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

    Baking powder

    bay-king pow-dah

    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

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 200g parsnips, grated
    Parsnip

    Parsnip

    par-snip

    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 75g desiccated coconut
  • 3 tbsp coconut flakes
    Coconut

    Coconut

    koe-koe-nut

    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • 300g cream cheese

Method

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

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

  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.

  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.

  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.

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Comments, questions and tips

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picnicmomma
16th Jul, 2016
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 coconut which I had roasted under the grill. I particularly wanted to use up some parsnips so had hoped this was going to be a useful recipe. Probably won't try it again.
jmalanga1981's picture
jmalanga1981
12th Dec, 2015
1.3
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 and maple syrup cake available on goodfood.
simplypipe
20th May, 2015
3.8
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.
Fartichoke
5th Feb, 2015
0.05
We didn't enjoy this cake at all - it was just not sweet enough and lacking in any flavour. It tasted far more "worthy" than it actually was! The kids refused to eat it. The topping was tasty, but sadly my efforts were left to start going mouldy - it's not often that I have to throw a cake out!
belindacaroline
24th Jan, 2015
2.55
I made the cake exactly according to the recipe. The texture was pretty good, neither too dry or too moist, evenly risen and cooked right through (in exactly the 45 minutes stated). I did however change the frosting - I instead made cream cheese, butter, caster sugar and honey frosting. I was glad I did add some extra ingredients to the frosting as to be honest the cake itself was somewhat lacking flavour, which others were in agreement about. It was if it needed more honey, and some vanilla or almond extract...I'm not entirely sure what it needed... but it was surprisngly 'subtle' in flavour. I think I will make it again and try adding some more flavouring elements as it was certainly a winner with texture and ease of making.
belindacaroline
24th Jan, 2015
2.55
Actually, the next day the cake was incredibly dry and seemed to have less flavour than the day before, if that is possible. I would rate with 2 stars if rating today, rather than the three I originally gave.
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