A delicious carrot cake but with a tropical touch since it has grated coconut and canned pineapple. In addition to being very rich it looks amazing because of the three layers of cake and bitumen.
Learn more about Deborah Dana
Ingredients10 portions
Preparation
Preheat the oven to 180 degrees centigrade and grease with butter and a little flour 3 round cake baking molds of 20 cm in diameter each.
In a food processor process the macadamia nut, coconut and 1/3 cup flour and mix with 2 cups flour, cinnamon, baking powder, baking soda and salt.
Mix the sugar with the oil with an electric mixer . Add the eggs and beat well. Add the vanilla and flour mixture and continue whisking.
Add the carrots, canned pineapple and ginger and continue mixing. Pour the mixture in the 3 molds and bake for 30 minutes or until a toothpick comes out clean. Remove from the oven.
Allow the cakes to cool 1 hour. With a knife separate the edges of the mold and unmold.
To make the frosting beat with a mixer electric cream cheese and butter until fluffy. Add the icing sugar, and the coconut cream and continue whisking for 15 minutes.
To make the cake place 1 of the cakes in a dish and cover with 1/4 cup of the bitumen. Put on the other cake and cover also with 1/4 cup of bitumen. Place the 3rd cake and cover everything with the remaining bitumen.
Refrigerate the cake for 30 minutes so that the bitumen hardens a little.
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