Nothing like a slice of this spiced Carrot, Ginger and Coconut Cake to go with your coffee and this one is like none you've tried.
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This weekend Ilana came over for tea and carrot cake. Now we talk about other things (like how we seem to be getting old for no reason whatsoever). And while my husband complained that this cake needed more sugar, Ilana agreed with me that it was just fine.
We are in-tune like that.
The ingredients in this cake are nothing unusual, but the combination takes it to another level. I don’t know you, but ginger and coconut are some of my favorite food ingredients.
Another thing I love about it is how easy it is to make. You don’t need any rare tools, or slave over it for hours, which makes it perfect to save on short notice.
Friends will love it, and you’ll be asked to make it often afterwards.
Buen provecho!
Carrot, Ginger and Coconut Cake Recipe
Ingredients
For cake
- 1 cup of flour
- 2 tablespoon of ginger powder
- 1 1/2 teaspoon of cinnamon
- 1 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 2 eggs
- 1/2 cup of brown cane sugar
- 1/4 cup of coconut oil
- 1 1/2 cup of grated carrot (see notes)
- 1 cup of coarsely-grated coconut
- Oil spray for mold
For decorating
- 1/3 cup of grated coconut for decoration
- 1/3 cup of powdered sugar
- 1/4 teaspoon of vanilla extract
- 1/2 teaspoon of coconut milk
Instructions
For cake
- Heat oven to 300 ºF [150 ºC].
- Whisk together flour, ginger, cinnamon, baking powder and salt. Set aside.
- Beat eggs and brown sugar over medium speed until the mixture is a paler color.
- Pour the oil into the mixture while still beating.
- Add the flour mixture and whisk until mixed well.
- Fold in coconut and carrot using a spatula.
- Spray with oil a small (4-6 cups) bundt cake mold.
- Pour the batter into the mold and bake for 25 minutes, or until a knife inserted in the middle comes out clean. Remove from the oven and cool to room temperature. Don’t turn off the oven and proceed to next step.
For decorating
- Place the coconut for decoration in a baking tray and bake until it turns golden brown. Remove from the oven and let it cool down to room temperature. Set aside.
- Mix the powdered sugar with the vanilla extract and coconut milk. It should be very thick but pourable. Add a few more drops of coconut milk if needed.
- Pour this mix on the cake, top with the toasted coconut.
- Serve at room temperature.
I made this last night and OH MY was it delicious!! Everybody is getting this whenever I need to bring something to a party for the next year! So moist and flavorful. The only tweaks I did were using my own fresh ginger root that I grated, about a tablespoon in place of the powder. I also did the 1/2 cup brown sugar plus a special little “pinch” for good measure. Not sure it needed it though! And for the icing I ended up using several 1/2 teaspoons of coconut milk to get the proper consistency. I used four individual… Read more »
I would love to make this for my book club Fridya but I was wondering about the 2 tablespoons of ginger powder (which I am assuming is the same as ground ginger). That sounds like a lot. Usually when I bake with ginger recipe calls for 1 tsp at most. Is this a typo?
Ginger powder is nowhere near as spicy as fresh ground ginger, and yes, you need two tablespoons of powder to get it to taste “gingery”.
That looks so good. I need to make it.
This cake looks amazing. Just wondering, is this a Dominican recipe? My daughter wants to bring in something Dominican to share with her class, during her presentation on the Dominican Republic.
Not, this is one I created. You can tell which are traditional Dominican dishes because they also have their Spanish name.
I agree that ginger and coconut make anything taste better.
You are so lucky to have a friend you are so in tune with. I remember some famous man saying that all we need in the world is one good friend.
Great friends with common ground are so important in life! And a cake like this is perfect for sharing with a valuable friend or family. This cake looks awesome and you’re right – everything is better with ginger and coconut! 🙂