- List Of Ingredients
- For the cake:
- 2 eggs, beaten
- 70g (1/2 cup) coconut sugar or unrefined brown sugar
- 2 tablespoons coconut oil
- 200g (2 cups) ground almonds
- ½ teaspoon bicarbonate of soda
- ½ teaspoon ground cinnamon
- 2 medium carrots, grated
- 100g (½ cup) fresh pineapple chunks, very finely chopped
- 40g (¼ cup) raisins
- 20g (¼ cup) unsweetened shredded coconut
- For the frosting:
- 70g (½ cup) coconut sugar or unrefined brown sugar
- 1 x 400ml tin of full-fat coconut milk, left in the fridge for at least 24 hours
- 3 passionfruit, pulp scooped out
- To decorate:
- Passionfruit pulp, fresh pineapple chunks and flaked almonds
- Serves twelve
Preheat the oven to 180°C/350°F/gas 4.
Preheat the oven to 160°C/325°F, then line a 20cm loose-baked cake tin with parchment paper and lightly grease with a bit of coconut oil.
Start by making the coconut sugar syrup for the frosting as it’ll need time to cool. Pop the coconut sugar in a saucepan with 2 tablespoons of water over a medium heat and whisk constantly for 2 minutes until it dissolves into a thick syrup. Take it off the heat as soon as it has dissolved. Transfer to a bowl and leave at room temperature for 2 hours.
To make the cake, beat the eggs, coconut sugar, coconut oil, ground almonds, bicarbonate of soda and ground cinnamon to form a light batter. Stir in the carrots, pineapple, raisins and shredded coconut. Transfer into the lined tin and smooth with the back of a spoon. Bake for 30 minutes, until golden and a toothpick comes out cleanly from the middle, then let it cool completely.
Once the cake is cooled, continue making the frosting. Turn the chilled tin of coconut milk upside down, open, then pour the watery layer into a big bowl (use this later for a smoothie). Scoop the creamy layer into a big bowl, then whisk until thick and fluffy. Gently stir the cooled coconut sugar syrup into the coconut cream to form a thick frosting. Put the passionfruit pulp through a sieve and add the juice to the coconut cream mixture.