Coconut carrot slices
If you’re looking for a treat for afternoon
tea, or something to make for a cake sale, try this crunchy-topped traybake
- Prep: 10 mins
Cook: 40 mins
- Serves 15
- Easy
Ingredients
- 250g pack unsalted butter
- 300g light muscovado sugar
- 1 tsp vanilla extract
- 3 large eggs
- 200g self-raising flour
- 50g desiccated coconut
- 200g grated carrots
- 2 tsp mixed spice
- 85g desiccated coconut
- 25g light muscovado sugar
- 25g butter, melted
Method
-
Butter and line a traybake or small
roasting tin, about 20 x 30cm. Heat
oven to 180C/160C fan/gas 4. Gently
melt the butter in a large saucepan,
cool for 5 mins, add the sugar, vanilla
and eggs, then beat until smooth with
a wooden spoon. Stir in the flour,
coconut and ¼ tsp salt. Stir the carrot and mixed spice into the mix. Bake for 30 mins.
-
Meanwhile, evenly mix 85g more
coconut with 25g light muscovado
sugar and 25g melted butter.
Smooth this over the cake, then bake
for 10 mins more until golden and a
skewer inserted comes out clean.
Cool, then cut into squares.
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