This coconut and carrots cake is perfect for your Easter Brunch, but also a healthy snack for your family and children. It is made with little brown sugar and flour and spiced up with ginger.
Preheat your oven at 160C (fan). Spray a plumcake (about 1 liter) baking tin with oil or butter.
Separate the eggs, beat the whites until stiff.
Mix the yolks with the sugar and beat until creamy. Add the melted butter while mixing slowly. Pour in the flour, cinnamon, ginger, baking soda, baking powder, and salt and amalgamate well.
Use a spatula to add the grated carrots and coconut flakes. Finally add the egg whites to the dough, carefully mixing from the bottom to the top.
Pour the dough in the buttered baking tin. Bake for 35 Minutes, or until golden brown.
Let the cake cool down on a grate.
Mix the yogurt with coconut flakes and powder sugar and pour it over the cake before serving. Decorate with marzipan carrots and/or chocolate eggs, if you wish.
Enjoy!
Store in the refrigerator.
Ingredients
Directions
Preheat your oven at 160C (fan). Spray a plumcake (about 1 liter) baking tin with oil or butter.
Separate the eggs, beat the whites until stiff.
Mix the yolks with the sugar and beat until creamy. Add the melted butter while mixing slowly. Pour in the flour, cinnamon, ginger, baking soda, baking powder, and salt and amalgamate well.
Use a spatula to add the grated carrots and coconut flakes. Finally add the egg whites to the dough, carefully mixing from the bottom to the top.
Pour the dough in the buttered baking tin. Bake for 35 Minutes, or until golden brown.
Let the cake cool down on a grate.
Mix the yogurt with coconut flakes and powder sugar and pour it over the cake before serving. Decorate with marzipan carrots and/or chocolate eggs, if you wish.
Enjoy!
Store in the refrigerator.
