Carrot, Ginger and Coconut Cake Recipe: Anything is made better with coconut and ginger, two of my favorite ingredients. Try this re-invention of a classic.
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Servings 6-8 servings
Author Clara Gonzalez
2tablespoonof ginger powder
1 1/2teaspoonof cinnamon
1 1/2teaspoonof baking powder
1/2cupof brown cane sugar
1/4cupof coconut oil
1 1/2cupof grated carrot(see notes)
1cupof coarsely-grated coconut
Oil spray for mold
1/3cupof grated coconut for decoration
1/3cupof powdered sugar
1/4teaspoonof vanilla extract
1/2teaspoonof coconut milk
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.
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.
How finely your carrot is grated will change the texture of the cake. Finely-grated carrot will produce a denser, chewier cake, a coarsely-grated carrot will yield a looser cake.