Wow this cake is absolutely delicious.  The simple combination of carrot and coconut really works a treat.  The cake is soaked in delicious coconut syrup which enhances the cake and finished with crunchy toasted coconut.  You should all keep this recipe as it would make a wonderful cake for any occasion!

Serves 12

Ingredients

Cake

300g sugar

300g flour

¾ tsp of baking soda

1 ½ tsp of baking powder

1 tsp salt

½ cup unsweetened yoghurt

1 cup vegetable oil

4 large eggs

6 carrots (320g) coarsely grated

2 Tbsp water

Coconut syrup

100g sugar

½ cup coconut milk (not low-fat)

Cream Cheese Icing

225g unsalted butter, room temperature

150g cream cheese, room temperature

400g icing sugar

Pinch salt

1 tsp vanilla extract

60g coconut chips, lightly toasted

Method

Lightly grease and line 18-20cm round cake tin,

Preheat the oven 180C

In a large bowl, add the sugar, flour, baking soda, baking powder and salt. Whisk together

Add the yoghurt, oil, eggs water and carrots. Mix to combine but do not overmix. Pour batter into tin and bake for 40-45 minutes or until a skewer comes out clean.

While the cake is baking make the coconut syrup by heating the sugar and coconut milk together. Set aside. 

When the cake is cooked, remove from the oven and piece the cake with a skewer over the surface.  Pour over the warm coconut syrup and allow the cake to cool in the tin completely.

Make the icing by beating butter, cream cheese, icing sugar, salt and vanilla together until light and creamy with no lumps.

To assemble the cake, remove from the tin and carefully cut the cake in half horizontally. Place one layer onto your plate and spread over a third of the icing.  Place the other layer on top and cover in the remaining icing.

Finish with the toasted coconut chips.

It will last in covered for 3-4 days in the refrigerator.