Carrot Coconut Cake With Lemon Frosting Recipe

Name: Carrot Coconut Cake With Lemon Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups All-purpose Flour; 2 teaspoons Baking Soda; 1/2 teaspoons Salt; 1 cup Granulated Sugar; 4 Eggs; 2 Organic Lemons, Zest And Juice, Divided; 1 cup Sunflower Oil; 1 teaspoon Vanilla Extract; 10 ounces, weight Carrots, Finely Grated; 3-1/2 ounces, weight Desiccated Coconut (unsweetened); 1-1/2 cup Icing Sugar

Servings: persons

2-1/4 cups All-purpose Flour
2 teaspoons Baking Soda
1/2 teaspoons Salt
1 cup Granulated Sugar
4 Eggs
2 Organic Lemons, Zest And Juice, Divided
1 cup Sunflower Oil
1 teaspoon Vanilla Extract
10 ounces, weight Carrots, Finely Grated
3-1/2 ounces, weight Desiccated Coconut (unsweetened)
1-1/2 cup Icing Sugar

1
Preheat oven to 180u00b0C (360u00b0F). Butter a loaf tin.
2
Sift together flour, baking powder and salt. Add sugar.
3
Beat eggs in a medium bowl. Add half of both the lemon zest and juice. Add sunflower oil and vanilla extract, then carefully fold in the flour mixture.
4
Add finely grated carrots and coconut to the mixture and pour everything into the prepared tin. Bake for about 50 to 60 minutes until a skewer inserted comes out clean.
5
For the frosting, mix the remaining lemon zest and juice with enough icing sugar to form a paste. The amount of sugar needed depends on how large and juicy your lemon is. The paste should be runny enough to be easily spread on the cake and to be able to sink into the holes you poked into the cake.
6
Pierce the top of the cake with a toothpick all over and pour over the frosting. Let cake cool completely. Store in an airtight container.

1013

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2-1/4 cups All-purpose Flour, 2 teaspoons Baking Soda, 1/2 teaspoons Salt, 1 cup Granulated Sugar, and more.

Yes, Carrot Coconut Cake With Lemon Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Coconut Cake With Lemon Frosting

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