Carrot Coconut Cake with Lemon Frosting
280 g/ 2 ¼ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
200 g/ 1 cup granulated sugar
2 organic lemons, one for the cake and one for the frosting
200 ml/ 1 cup without 2 tablespoons sunflower oil
1 teaspoon vanilla extract
280 g/ 9.9 oz carrots, finely grated
100 g/ 3.5 oz desiccated coconut, unsweetened
150 -175 g/ 1 ½ – 1 ¾ cups icing sugar
Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Butter a loaf tin.
Sift together the flour, baking powder and salt. Add the sugar.
Beat the eggs in a medium bowl. Add the zest and the juice of only 1 of the lemons. Add the sunflower oil and the vanilla extract, then carefully fold in the flour mixture.
Add the finely grated carrots and the coconut to the mixture and pour everything into the prepared tin. Bake for about 50 to 60 minutes until a skewer inserted comes out clean.
For the frosting mix the juice and zest of the second lemon with enough icing sugar to form a paste. The amount of sugar needed depends on how large and juicy your lemon is. The paste should be runny enough to be easily spread on the cake and to be able to sicker into the wholes you poked into the cake.
So prick the top of the cake with a toothpick all over and pour over the frosting. Let the cake cool completely. Store in an airtight container.