John Myers
Carrot and Coconut Sponge Cake
The perfect carrot and coconut sponge cake recipe with a picture and simple step-by-step instructions.
- 250 g Finely grated carrots
- 2 tbsp Lemon juice
- 3 Pc. Eggs
- 1 pinch Salt
- 100 g Sugar
- 175 g Flour
- 100 g Desiccated coconut
- 2 tsp Baking powder
- 1 Can Sweetened condensed milk, e.g. Milkmaid, 400 g
- 50 g Coconut chips
- Drizzle the grated carrots with lemon juice to prevent them from turning brown. For the dough, separate the eggs and beat the egg whites with a pinch of salt until stiff. At the end let the sugar trickle in slowly. Stir in 2 tablespoons of cold water and the whisked egg yolks.
- Mix the flour, 75 g desiccated coconut and baking powder and carefully fold into the egg whites with the carrots.
- Pour the dough into a springform pan lined with baking paper and smooth it out. Do not grease, otherwise the dough cannot climb up. Sprinkle with the remaining 25 g of desiccated coconut and bake in the preheated oven on the middle shelf at 175 degrees (or fan oven 150 degrees) for about 20 minutes.
- Then take the cake out briefly and spread the creamy condensed milk on top. Sprinkle with the coconut chips and bake for about 15 minutes in the oven at the same temperature.
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