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The White Rabbit coconut and carrot cake


Serves: 10
timePrep time: 35 mins
timeTotal time:
The White Rabbit coconut and carrot cake
Recipe photograph by Martin Poole.

The White Rabbit coconut and carrot cake

This gorgeous loaf cake is inspired by Alice's Adventures in Wonderland. It makes a lovely centrepiece for afternoon tea

Serves: 10
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
840Kcal
Fat
53gr
Saturates
36gr
Carbs
84gr
Sugars
71gr
Fibre
3gr
Protein
6gr
Salt
0.8gr

Kim Morphew

Kim Morphew

London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.

See more of Kim Morphew’s recipes
Kim Morphew

Kim Morphew

London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.

See more of Kim Morphew’s recipes

Ingredients

  • 175g softened butter, plus extra for greasing
  • 175g caster sugar
  • 3 large eggs, beaten
  • 175g self-raising flour
  • ½ tsp baking powder
  • 50g desiccated coconut
  • 1 large carrot, trimmed and finely grated (you need 100g)
For the coconut frosting
  • 1 x 200g pack creamed coconut, grated
  • 500g icing sugar
  • 100g Philadelphia full-fat cream cheese
  • 100g softened butter
  • 75g desiccated coconut, for sprinkling
  • 10 chocolate carrots from 1 x 36g pack of carrot decorations

Step by step

Get ahead
Make and ice up to 2 days ahead; store in an airtight container. The cooled sponge can be frozen (before cutting). Wrap in a double layer of clingfilm before freezing.
  1. Preheat the oven to 180°C, fan 160°C, gas 4, and grease and line a 30cm x 20cm cake tin.
  2. In a large bowl, use an electric hand whisk to whisk together the butter and sugar until light and fluffy. Add the eggs, flour, baking powder, coconut and grated carrot, and whisk until combined.
  3. Spoon into the prepared tin and bake for about 25-30 minutes until golden and a skewer comes out clean when inserted into the middle. Leave to cool in the tin for 10 minutes, then remove and transfer to a wire rack until cold.
  4. Meanwhile, make the icing. Put the grated creamed coconut into a bowl with 6 tablespoons boiling water. Whisk until softened and creamy, then gradually whisk in half the icing sugar. In another bowl, whisk together the cream cheese and butter until light and fluffy. Add the remaining icing sugar and continue to whisk until combined. Whisk the cream cheese mixture into the creamed coconut until combined and smooth. Chill for 1 hour to firm up, but no longer.
  5. Remove and discard the paper from the cake. Cut the carrot cake into 3 equal rectangles (layers), each measuring 10cm x 20cm. On a board, spread a quarter of the coconut frosting onto 1 layer. Top with another piece of cake, and repeat with another quarter of the frosting and the final piece of cake. Thinly spread the remaining coconut frosting over the top and sides of the cake. Press the desiccated coconut onto the sides and top of the cake to cover. Decorate with the chocolate carrots and leave to set before serving.

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