Carrot and Fresh Coconut Cake Recipe
Finely shredded, fresh coconut makes this carrot cake moist and sweet with a taste of the south seas. Studded with walnuts and currants, it is intensely aromatic and your only regret will be that it disappears too fast.
Ingredients
Cake
- 3/4 cup rye flour
- 1/2 cup White wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp fine salt
- 2 eggs
- 1 cup sugar
- 3/4 cup olive oil
- 1 1/4 cup finely grated carrots
- 1 cup finely grated fresh coconut
- 1/2 cup currants
- 3/4 cup walnut pieces
Cream cheese frosting
- 2 cups cream cheese at room temperature
- 3/4 cups unsalted butter at room temperature
- 1 cup icing sugar
- 1 tbsp vanilla extract
Instructions
Cake preparation
- Preheat the oven at 165 C/360 F
- In a large mixing bowl, combine all ingredients and mix well with a spatula.
- Line two classic 18-cm / 7 inch springform cake pans with baking paper. Divide up the batter between the two pans.
- Bake until a toothpick inserted in the center comes out dry, roughly 45 minutes.
- Remove the baked cakes from the oven and let cool.
Frosting preparation
- In a stand mixer, whizz all the ingredients until smooth and cream-like.
Decorate the cakes
- On a flat surface, cut each cake down the middle with a sharp knife. Carefully remove the top part.
- Spread 1/4 of the cream cheese mixture on the bottom half and smooth with a spatula.
- Put back the top half on the frosting and spread 1/4 of the cream cheese frosting on top with a spatula.
- Repeat for the other cake.
- Decorate if you wish with walnuts and crystallised rose petals.
- Set to cool in the fridge at least 2 hours before eating.
- Enjoy!