Carrot Cocos Cake

Name: Carrot Cocos Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 250 g Carrots; 3 Eggs (Gr. M); 7-10 Tbsp Salt; 100 g Sugar; 175 g Flour; 75 g + 25 g grated coconut; 2 coated Tsp Baking Powder; 1 tin(s) (400 g) sweetened condensed milk; 50 g Coconut chips; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

250 g Carrots
3 Eggs (Gr. M)
7-10 Tbsp Salt
100 g Sugar
175 g Flour
75 g + 25 g grated coconut
2 coated Tsp Baking Powder
1 tin(s) (400 g) sweetened condensed milk
50 g Coconut chips
baking paper

Directions

1
Line a springform pan (26 cm Ø) at the bottom with baking paper. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash, peel and finely grate the carrots.
2
Separate eggs. Beat the egg whites with 1 pinch of salt until stiff, adding sugar at the end. Stir in 2 tablespoons of cold water. Stir in egg yolk. Mix flour, 75 g grated coconut and baking powder. Add carrots to the egg mixture.
3
Smooth the dough in the form. Sprinkle with 25 g coconut flakes. Bake in a hot oven for about 20 minutes. Take out briefly and spread with sweetened condensed milk. Sprinkle the coconut chips on top. Bake at the same temperature for about 15 minutes.
4
Take out, let it cool down.