Carrot Coconut Slice


  • 250g pack unsalted butter, plus extra for greasing
  • 300g light muscovado sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 200g self-raising flour
  • 50g desiccated coconut
  • 200g carrot, grated
  • 2 tsp ground mixed spice
  • 85g desiccated coconut
  • 25g light muscovado sugar
  • 25g melted butter


  1. Butter and line a traybake or small roasting tin, about 20x30cm. Preheat the oven to 180°C/160°C fan/gas 4. Gently melt the butter in a large pan, cool for 5 minutes, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, coconut, carrot, spice and ¼ teaspoon of salt.
  2. Tip the mix into the tin, then bake for 30 minutes. Meanwhile, evenly mix the coconut and sugar for the topping, then stir in the melted butter. Smooth this over the cake, then bake for 10 minutes more until golden and a skewer inserted into the centre comes out clean. Cool, then cut into about fifteen slices.

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