Carrot-coconut cake (Carrot-Cocos-Cake)

Name: Carrot-coconut cake (Carrot-Cocos-Cake)
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 250 g Carrots; 3 Eggs (size M); 1 package Vanillin sugar; 100 g Sugar; 1 pinch Salt; 175 g Flour; 100 g Coconut shavings; 2 coated Tsp Baking Powder; 1 tin(s) (400 g) sweetened condensed milk; 50 g Coconut chips; 7-10 Tbsp Grease

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

250 g Carrots
3 Eggs (size M)
1 package Vanillin sugar
100 g Sugar
1 pinch Salt
175 g Flour
100 g Coconut shavings
2 coated Tsp Baking Powder
1 tin(s) (400 g) sweetened condensed milk
50 g Coconut chips
7-10 Tbsp Grease

Directions

1
Wash, peel and roughly grate the carrots. Separate eggs. Beat the egg whites, vanilla sugar, sugar, 2 tbsp. cold water and salt until stiff with the whisk of the hand mixer. Stir in egg yolks. Mix the flour, 75 g coconut flakes and baking powder and carefully fold into the egg mixture with the carrots
2
Grease the springform pan (26 cm Ø). Pour in the dough, smooth it down and sprinkle with 25 g grated coconut. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 20 minutes. Remove from the oven, spread condensed milk on the cake and bake again at the same temperature for about 15 minutes. Remove the cake and let it cool down
3
Spread coconut chips on a baking tray. Roast in a preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: see manufacturer) for 5-7 minutes. Remove the cake from the tin and sprinkle with coconut chips
4
waiting time approx. 4 hours