– ¼ cup melted coconut oil – 1 cup all-purpose flour – 3 teaspoon ground ginger powder – 1½ teaspoon cinnamon powder – 1½ teaspoon baking powder – ¼ teaspoon salt – 2 large eggs – ½ cup brown sugar – 1½ cup grated carrot (see tips) – 1 cup coarsely grated coconut FOR ICING – ⅓ cup thinly shredded coconut – ⅓ cup powdered white sugar – ¼ teaspoon vanilla extract – ½ teaspoon coconut milk
While the cake cools down, place the coconut flakes for decoration on a baking tray and bake until most turn golden brown. Remove from the oven and let it cool down to room temperature. Combine the powdered sugar with vanilla extract and coconut milk and stir to mix well. It should be very thick but pourable. Pour this mix on the cake, and top with the toasted coconut.