Recipe by Foodiecooklab
Soft carrot and coconut ring cake, perfect for breakfast. Rich in grated carrots and coconut, made moist by yogurt and sunflower oil.
Step 1 of 8: Preheat the oven to 190°C in static mode.
Step 2 of 8: Pour the eggs into a bowl; add the sugar and grated lemon zest, then whisk until light and foamy.
Step 3 of 8: Gradually add the sunflower oil, continuing to mix, then add the coconut yogurt and combine.
Step 4 of 8: Chop the carrots (or grate them) and fold them into the batter.
Step 5 of 8: Add the sifted flour, baking powder and shredded coconut; mix until smooth and well combined.
Step 6 of 8: Pour the batter into the 24 cm ring cake mold and level it out.
Step 7 of 8: Bake in the preheated static oven at 190°C for about 35-40 minutes, checking doneness with a toothpick.
Step 8 of 8: Remove from the oven, let cool, then dust with powdered sugar and shredded coconut before serving.
In summary: Not suitable for vegans · Contains lactose · Nickel to be checked · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
