Honey parsnip coconut cake

This light and delicious Honey Parsnip Coconut Cake is a delicious twist on the classic carrot cake. The combination of freshly grated parsnips and desiccated coconut creates a unique and irresistible taste. The texture is juicy, tender and simply irresistible. Perfect to enjoy with a cup of tea or as a delicious dessert, this cake is ideal for anyone looking for a slightly different but equally delicious treat. The finishing touch of rich cream cheese frosting provides a creamy and luxurious finish that perfectly complements the flavors of the cake. Treat yourself to this delicious casserole!

Ingredients

  • 175 ml sunflower oil, plus some for greasing
  • 3 large eggs
  • 100g light muscovado sugar
  • 75 g clear honey, plus 2 tbsp for the glaze
  • 280g self-raising flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 200g parsnips, grated
  • 75g desiccated coconut
  • 3 tbsp coconut flakes
  • 300g cream cheese

Preparation steps

  1. Preheat the oven to 180°C/160°C fan/gas 4.
  2. Lightly grease a round loose-bottomed cake tin (22 cm) and line it with baking paper.
  3. Place eggs, oil, sugar and honey in a bowl and mix for 3-4 minutes until a thick, creamy mixture forms.
  4. Sift the flour, baking powder and baking soda over the mixture and carefully fold in together with the parsnips and desiccated coconut.
  5. Pour the mixture into the mold.
  6. Bake for 45 minutes until golden brown and firm.
  7. Insert a skewer into the center of the cake – if it comes out clean, it is done. If still moist, cook for another 10 minutes.
  8. Transfer cake to a wire rack and allow to cool completely before frosting.
  9. Place the coconut flakes on a baking sheet and place in the oven for about 5 minutes, until lightly toasted. Keep an eye on them as they burn quickly.
  10. For the glaze, put the cream cheese and 2 tablespoons of honey in a bowl and mix until smooth and creamy.
  11. Spread the icing over the cooled cake.
  12. Finish with the toasted coconut flakes.

Nutritional Information

Equipment and tools

  • mixing bowl
  • Whisk or electric mixer
  • 21cm round cake tin
  • Cake tester or toothpick
  • Wire frame
  • spatula
  • Serrated knife or cake smoother
  • Offset spatula (optional)
  • Glazing spatula or spatula

Allergen information

This recipe contains the following allergens:

  • Eggs
  • coconut

Please be sure to check the ingredients and use caution if you or anyone consuming the cake has allergies or dietary restrictions.

Storage and leftovers

Once cooled and frozen, this Honey Parsnip Coconut Cake can be stored in an airtight container at room temperature for up to 3 days. Alternatively, you can store it in the fridge for up to 5 days.

If there are any leftovers, cut the cake into slices and wrap each portion tightly in plastic wrap. They can be frozen for up to 2 months.

Before serving leftover cake, let it thaw at room temperature. If necessary, you can also heat it briefly in the microwave or oven.

The health benefits of honey, parsnip and coconut cake

Ingredients:

  • 175 ml sunflower oil, plus some for greasing
  • 3 large eggs
  • 100g light muscovado sugar
  • 75 g clear honey, plus 2 tbsp for the glaze
  • 280g self-raising flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 200g parsnips, grated
  • 75g desiccated coconut
  • 3 tbsp coconut flakes
  • 300g cream cheese

Honey Parsnip Coconut Cake not only satisfies your sweet tooth but also offers several health benefits. Let’s explore some of them:

Nutrient-rich ingredients

This cake contains a variety of nutritious ingredients. Parsnips, the star of this recipe, are a great source of fiber, vitamin C, and potassium. They promote healthy digestion and support your immune system. The cake also contains coconut, which provides healthy fats, fiber and important nutrients like manganese and copper.

Natural sweetener

Instead of refined sugar, this recipe uses light muscovado sugar and clear honey as natural sweeteners. Not only does honey provide a delicious taste, but it also offers potential health benefits. It is known for its antimicrobial properties, antioxidant content and soothing effects on sore throats.

Good source of fat

Using sunflower oil in this cake provides a source of heart-healthy fats. Sunflower oil is rich in vitamin E, an antioxidant that helps protect cells from damage. It also contains essential fatty acids like Omega-6, which play a crucial role in brain function and overall well-being.

Protein and probiotics

The cream cheese frosting on the cake not only provides a creamy consistency but also adds to the health benefits. Cream cheese is a good source of protein and provides essential amino acids necessary for growth and repair. Additionally, it contains probiotics that promote a healthy gut and aid digestion.

Sources:

  • Healthline: “9 impressive health benefits of parsnips”
  • Medical News Today: “The Health Benefits of Coconut”
  • Medical News Today: “What are the benefits of honey?”
  • Medical News Today: “What are the health benefits of sunflower oil?”
  • Medical News Today: “The Health Benefits of Cream Cheese”

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