CARROT COCONUT CAKE

Versão em Português

Versión en Español

A different carrot cake than we see in Brazil. The carrot is grated, not processed with the other ingredients. It's spicy and has coconut. The dough is very light and tender and the frosting... It's to lick your fingers!

Cup of 200ml

3 eggs separated

1 1/2 cup sugar

1 tsp coconut extract

1 1/2 cup flour

1/4 tsp baking soda

2 tsp baking powder

1 tsp cinnamon

1/4 tsp nutmeg

50g melted butter

100g grated carrot

100g shredded coconut

Coconut Frosting

1 1/2 cup sugar

1 1/2 cup whipped cream

300g sour cream

100g shredded coconut

Directions

Preheat the oven to 350˚F. Grease a 25cm round cake pan. Sift flour, baking soda, baking powder. Stir in cinnamon and nutmeg.

Whip the egg whites. Add yolks one at a time, beating well after each addition. Keep beating, gradually add sugar and then coconut extract. Carefully, fold in dry ingredients. Stir in melted butter. Fold in grated carrot and shredded coconut. Spoon the batter into the pan and bake for 40 minutes.

Coconut Frosting

Combine sugar, whipped cream and sour cream and pour over the warm cake. Sprinkle shredded coconut over the frosting. When the cake is cool, cover and chill for 1 to 3 days. The cake will be wet and the frosting set.

Serve: 10 portions.