Nothing like a slice of this spiced carrot and coconut cake with a touch of ginger to go with your coffee. This is a new way to make a carrot cake you'll love. Ginger and coconut are some of my favorite ingredients, and they work perfectly together in this cake.

– 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


Grease with oil a small (4-6 cups) bundt cake mold, or line with parchment paper a 9-inch round cake pan. Heat oven to 300 ºF [150 ºC].

Step 1:

In a large bowl, and with a wire whisk, combine flour, ginger, cinnamon, baking powder, and salt. Set it aside.

Step 2:

With a stand mixer or handheld electric mixer and with the paddle attachment, beat eggs and brown sugar over medium speed until the mixture is a paler color. Slowly pour the oil into the mixture while still beating.

Step 3:

Add the flour mixture and whisk until mixed well. Fold in coconut and carrot using a spatula. Pour the batter into the prepared mold.

Step 4:

Cook in the preheated oven for 25 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and cool to room temperature on a wire rack. Don't turn off the oven and proceed to the next step.

Step 5:

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.

Step 6:

Stay connected!!!