CARROT, GINGER COCONUT CAKE (45min in all )
Y had to make a food from a spanish speaking country as a project for school this week. the dominican republic was the country of choice. it smelled so good and was a quick fix.
so it became this "weekend cake".
- heat oven to 300 F or 150 C
- grease and sugarcoat a cake pan
- place 1/3 cup coconut for decorating in baking dish in oven until it is golden brown. remove from oven and reserve for later
- whisk together flour, baking powder, cinnamon and salt
- in separate bowl beat eggs with cane sugar over medium speed until mixture turns a paler color
- pour the vegetable oil into mixture while beating and mix very well
- fold in carrot and coconut mixture with a spatula
- pour into the prepped cake pan ( bundt cake mold)
- bake for 25 minutes, or until a toothpick inserted into the middle of cake comes out clean
for decorating:
* TIP: finely grated carrots will create a dense chewy cake- mix powdered sugar with 1/4 tsp vanilla extract and 1/2 tsp milk (or coconut milk)
- mix really well until you have a smooth thick pourable mixture add drops of milk as needed
- pour on cake and sprinkle with toasted coconut
- serve cake at room temperature
coarsely grated carrots a looser cake
Y got the recipe at Aunt Clara's Kitchen DominicanCooking.com
by the way the class loved Y's cake - she came back with an empty cake tray!
YUM !!
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