Coconut Carrot Slices Recipes

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COCONUT CARROT SLICES



Coconut carrot slices image

If you're looking for a treat for afternoon tea, or something to make for a cake sale, try this crunchy-topped traybake

Provided by Jane Hornby

Categories     Afternoon tea, Treat

Time 50m

Number Of Ingredients 11

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
85g desiccated coconut
25g light muscovado sugar
25g butter , melted

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.

Nutrition Facts : Calories 347 calories, Fat 22 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.22 milligram of sodium

COCONUT CARROT CAKE



Coconut Carrot Cake image

I found this recipe in a cookbook years ago. It's easy to make, and my family loves its moistness. It's impressive when prepared in three layers. -Shirley Braithewaite, Onaway, Alberta

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 14 servings.

Number Of Ingredients 18

2 cups sugar
1 cup canola oil
4 large eggs
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon salt
1 can (8 ounces) crushed pineapple
2 cups grated carrots
1-1/2 cups sweetened shredded coconut
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2-1/2 cups confectioners' sugar
Orange paste food coloring
Parsley sprig

Steps:

  • Preheat oven to 350°. In a large bowl, beat the sugar, oil and eggs until well blended. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Drain pineapple, reserving juice; set juice aside. Stir in the pineapple, carrots and coconut (batter will be thick). , Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar and enough of the reserved pineapple juice to achieve desired spreading consistency. Tint 1/4 cup frosting orange; place in a small resealable plastic bag. Cut a small hole in a corner of the bag; set aside., Place one cake layer on a serving plate; spread with a third of the white frosting. Repeat layers twice. With orange frosting, pipe carrots on top; add parsley sprig for carrot top. Cover and store in the refrigerator.

Nutrition Facts : Calories 664 calories, Fat 33g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 526mg sodium, Carbohydrate 87g carbohydrate (55g sugars, Fiber 2g fiber), Protein 7g protein.

COCONUT SLICE



Coconut Slice image

This can also be made as a chocolate coconut slice. One for the lunchbox or with a nice cup of tea or coffee. Ice/frost with your favourite lemon icing for plain version or chocolate icing/frosting for the chocolate variation.

Provided by Jen T

Categories     Bar Cookie

Time 40m

Yield 16-20 bars or squares

Number Of Ingredients 9

1 cup self raising flour
1 pinch salt
3/4 cup sugar
1 cup coconut
4 ounces butter (125g butter, melted)
1/2 cup milk
2 eggs
1 tablespoon cocoa (optional)
1 teaspoon vanilla (optional)

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.

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