Carrot Coconut Cake



For the cream cheese frosting:

For garnish:


Preheat your oven to 180°C. Butter and line a 22 cm cake pan with wax or parchment paper.

Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg until well blended; set aside.

Add a cup of pineapple to a mini food processor without the juices and puree until it measures 1 cup, adding more if needed.

The pineapple should be slightly chunky. Set aside.

Beat the egg whites until fluffy, add little by little the sugar sugar and beat until stiff peaks form.
Add the eggs yolks, 1 at a time, mixing until well blended. Add the vanilla and coconut extract.

Add the flour mixture alternately with milk and oil, beating until well blended after each addition.

Add carrots, coconut, and pineapple (walnuts too if you're using them); mix well.

Pour evenly into the greased 22 cm round cake pan.

Bake for 35-40 minutes or until toothpick inserted in centers comes out clean.

Cool in pan 10 to 15 minutes. Remove from the pan; cool completely on a wire rack.

Cut the cake into 2 layers.Place 1 of the cake layers on serving plate upside down, remove wax paper and spread with Cream Cheese Frosting.

Cover with remaining cake layer and spread top and side of cake with remaining frosting. Decorate with the carrots and walnuts (we ommited this). 

For the frosting:

In a bowl, beat the cream cheese and butter, on low speed, just until blended with no lumps. 

Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.

Beat in the vanilla, lemon and coconut extract.