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Carrot and fresh coconut cake on a plate

Carrot and Fresh Coconut Cake Recipe

Laure Latham
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.
Prep Time 20 mins
Cook Time 45 mins
Course Dessert
Cuisine American
Servings 8

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!
Keyword Cake, Carrot Cake, Tea Cake