Rhubarb & custard cake
This recipe tastes even better with homegrown rhubarb
Coconut carrot slices
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 15
Skip to 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 carrot
- 2 tsp mixed spice
For the topping
- 85g desiccated coconut
- 25g light muscovado sugar
- 25g buttermelted
Nutrition: per serving
- kcal347
- fat22g
- saturates15g
- carbs35g
- sugars25g
- fibre2g
- protein4g
- salt0.22glow
Method
step 1
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.
step 2
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.
