Coconut Carrot Slices Recipes

Steps:

• Heat oven to 400 degrees. Peel carrots and cut into 2-inch batons. Season well with salt and pepper and drizzle with coconut oil. Spread them on a baking sheet and roast, uncovered, until carrots are lightly browned and tender when pierced, 20 to 25 minutes. (Carrots may be roasted in advance and reheated if desired.)
• Transfer hot carrots to a serving dish. Add jalapeño and mint and toss to distribute. Sprinkle with cilantro and squeeze lime juice over everything. Garnish with lime wedges.

Steps:

• 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.

Steps:

• Position rack in center of oven; preheat to 350°F. Spread shredded coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3-5 minutes. Let cool 5 minutes.
• Meanwhile, lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
• Whisk toasted coconut, flour, baking powder, salt, baking soda, cinnamon, and ginger in a medium bowl. Combine carrots and buttermilk in another medium bowl.
• Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla in a large bowl until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. Divide batter between prepared pans; smooth top.
• Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 40-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.
• Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake, domed side down, on platter. Spread 1 1/4 cups frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 2 cups frosting. Chill 30 minutes to let frosting set.
• Spread remaining frosting over top and sides of cake, swirling top decoratively. Press coconut flakes into frosting on sides of cake. Chill at least 30 minutes or up to overnight to let frosting set.
• Do Ahead
• Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks.

Steps:

• Sift together the self raising flour and salt (and cocoa if using) into a bowl.
• Add the sugar, coconut, and melted butter.
• Mix well.
• Stir in the beaten eggs and milk (and vanilla if using).
• Spread mixture into a slice tin and bake in a moderate oven 350'F/180'C for 25-30 minutes.
• When cold ice/frost with either lemon or chocolate icing/frosting.
• Sprinkle some extra coconut over top of icing/frosting if liked.
• Cut into bars or squares.