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🍰 Moist Coconut Carrot Cake with Cream Cheese Frosting

685 kcal · 30 min · 4 servings

Ingredients

• Coconut chips
• 50 ml Coconut milk
• 100 g Powdered sugar
• 2 tbsp Vanilla sugar
• 100 ml Whipping cream
• 2 tsp Vanilla extract (or a few drops of vanilla flavoring)
• 120 ml Vegetable oil
• 1 tsp Baking powder
• 100 g Flour
• 80 g Shredded coconut
• 2 Eggs
• 0.5 tsp Salt

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Brush the bottom and sides of the baking pan with soft butter.
3. 3. Sprinkle some flour into the pan and distribute it evenly on all sides.
4. 4. Tap out any excess flour from the pan.
5. 5. Peel the carrots and grate them finely.
6. 6. Add sugar, cinnamon, and vanilla to a large mixing bowl.
7. 7. Add the oil, baking powder, flour, coconut flakes, eggs, and a pinch of salt.
8. 8. Mix all ingredients thoroughly until a homogeneous batter forms.
9. 9. Gently fold the grated carrots into the batter.
10. 10. Pour the batter into the prepared baking pan.
11. 11. Bake the cake in the preheated oven for about 45 minutes.
12. 12. Perform the skewer test to check for doneness.
13. 13. Let the cake cool completely in the pan.
14. 14. Whisk the cream cheese, coconut milk, powdered sugar, and vanilla sugar until smooth.
15. 15. Whip the cream until stiff.
16. 16. Fold the whipped cream into the cream cheese mixture.
17. 17. Slice the cooled cake horizontally into four even layers.
18. 18. Place the first cake layer inside a cake ring.
19. 19. Spread a thin layer of cream over this base.
20. 20. Layer the remaining cake slices, spreading cream between each one.
21. 21. Finally, cover the top of the cake with the remaining cream.
22. 22. Chill the cake in the refrigerator until serving time.
23. 23. Garnish the finished cake with coconut flakes.

Nutrition per serving

• kcal: 685
• Protein: 6 g · Fett/Fat: 53 g · Carbs: 48 g