A tasty cake that got raves from coconut lovers. Coconut haters avoided it at the family gathering where I brought it. Most of the eaters were of the omnivore variety and were fans. Those who shunned it don't count.
I did double the recipe and try a version layer cake
style. Complete fail. It was too dry for layers. I think I will try it
again and add applesauce to the batter to see if that helps.
Toasted Coconut Caramel Carrot Cake
Preheat oven to 350 degrees.
1 cup coconut shreds on a baking pan. Bake for 8-10 minutes stirring
once and watching the coconut as it begins to get golden. Don't let it
brown. Set aside.
9 x 13 pan lightly greased and floured.
1/2 Coconut Oil
1 1/3 Cup brown sugar
2 Flax eggs (2 TBSP ground flax mixed with 6 TBSP water and set aside)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1 tsp cinnamon (Vietnamese)
1/4 tsp ground ginger
1 tsp vanilla
1 1/2 Cup grated carrots (two mediumish)
2 1/2 Cup flour
ingredients in the way you normally make a cake. The batter is more
muffiny in texture. Pour it in the the pan and bake it for 28-30
Remove the cake from the oven. Poke a dozen or so holes in the cake.
While it's cooling make a caramel sauce.
1/2 Cup brown sugar
6 TBSP coconut oil
1/4 Cup non-dairy milk
1/2 Cup maple syrup
1 tsp vanilla
1/4 tsp cinnamon
1/8 teaspoon salt
saucepan mix sugar, oil, milk and maple syrup together. Bring to a
boil, stir and let boil for 1 minute. Remove from heat and mix in
cinnamon, vanilla and salt. Add 1 cup of toasted coconut. Pour this over
the top of the cake. Place in fridge and let it cool.
Coconut Cream Frosting:
1 Can full fat coconut milk (chilled for several days. If you are a novice with this, click here for new details.)
1 tsp maple syrup
1/8 tsp of cinnamon (Vietnamese is the best)
Smear the coconut cream frosting over the cake. Sprinkle with toasted coconut.