HONEY, PARSNIP & COCONUT CAKE
Preheat oven Electric 180 C/Fan 160 C, Gas 4
Equipment
- 22 cm round, loose bottomed cake tin – greased and lined
Ingredients
- 175 ml sunflower oil
- 3 large eggs
- 100 g muscovado sugar
- 75 g honey
- 280 g SR flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- 200 g parsnips
- 75 g desiccated coconut
Topping
- 300 g cream cheese
- 2 tbsp honey
- 3 tbsp coconut flakes
Instructions
- Peel and grate parsnips
- Put oil, sugar, eggs and honey into a bowl
- Whisk until thick (3-4 mins)
- Sift in flour, bicarb and baking powder
- Gently fold in with the parsnips and coconut
- Pour into tin and bake for 45 mins approx. may need a little longer
- To make topping put cream cheese and honey into a bowl and mix until smooth and creamy
- Spread over cooled cake and sprinkle with coconut flakes