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Easter Spiced Carrot and Coconut Cake

Spice it up in the kitchen and wow friends and family with this Spiced Carrot and Coconut Cake! It's topped with a delicious zesty orange and yoghurt sauce.


Preparation time: 25 minutes
Cooking time: 50 minutes
Serves: 12

Ingredients

Cake:
1 cup sunfower oil
3 extra large eggs
½ cup natural yoghurt
1 cup raw sugar
Finely grated rind of 1 orange
2 cups self-raising flour
¾ cup McKenzie's Fine Desiccated Coconut
2 tsp McKenzie's Mixed Spice
3 carrots (approx. 300g), peeled and grated

Icing:
1 cup icing sugar, sifted
1 tbs natural yoghurt
2-3 tsp orange juice
Edible flowers for decorating

Method
Pre-heat oven to 180°C (160°C fan-forced). Lightly grease a bundt pan.
Place oil, eggs, yoghurt, sugar and orange rind in a large mixing bowl. Using electric beaters,
Mix until well combined. Fold in our, coconut and spice.
Add carrot to mixture, mixing well. Spoon batter into prepared pan and bake for 50 minutes.
Allow to cool for 10 minutes in the pan before removing to a cooling rack to cool completely.
For icing, whisk together all ingredients until smooth. Drizzle over cake and decorate with edible flowers.

For more McKenzie's coconut recipes, download their free Coconut Bliss eBook here.



 




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