200 g butter, softened
240 g caster sugar
180 g self raising flour
1 tsp baking powder
200 g carrot, grated (that’s 2 medium carrots)
60 g coconut, shredded
60 g walnuts, crushed
1 orange zest
½ orange juice
extra 50 g coconut, shredded, roasted
130 g cream cheese
100 g icing sugar
1 lime zest, fine
½ lime juice
Preheat the oven to 170c.
Grease and line a 23cm springform cake tin.
Place butter and sugar in a large bowl and beat with an electric beater until light and fluffy.
Add eggs one at a time, beating well after each.
Sift in flour and baking powder then mix to combine.
Add carrots, coconut, zest, walnuts and orange juice.
Mix to combine and pour into cake pan.
Bake for 50 minutes, or until a skewer to the centre comes out clean.
Let cool in the tin for 10 minutes then move to a rack.
Garnish: Put the extra coconut in an oven proof dish and dry roast for about 5 minutes – don’t leave it long, you want it to be just golden. Then remove and set aside to cool.
Icing: Beat ingredients until smooth. Spread over cake and garnish with roasted coconut.