Golden coconut and carrot cake recipe
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Fat: round, 26 cm in diameter Finish: 40 g hera or má slo 2 tablespoons icing sugar 1 tablespoon cocoa 1 tablespoon cocoa 2 tablespoons boiling water, according to the thickness of the topping, about 1,5 – grated coconut for sprinkling on the cake
Recipe preparation steps
1 Grate the carrots coarsely, put them in a saucepan, cover with a little water (12 tablespoons) and boil for 5 minutes. 2 Whisk the egg yolks with the sugar and hot water to a thick foam, then add the oil, flavourings, cooled carrots and coconut, flour with baking powder and stiff snow whites. 3 Fill the prepared tin with the dough and bake in the preheated oven at a medium temperature until golden brown, checking with a skewer – the dough should not stick to it. Then leave to cool. 4 **Pole:** melt the Hera or mala slo in a small saucepan, add the sugar and cocoa to the boiling fat.
