Coconut Carrot Cake with Lemon Cream Cheese Frosting

Serves 6

Ingredients

• 1 cup fresh coconut, shredded
• 1 cup carrot, grated
• 80g Lion of Sahara Sultanas
• 3 eggs
• 1 cup vegetable oil
• 2 tsp mixed spice
• 1 tsp bi carb soda
• 1 ½ cups self raising flour
• 20g fresh coconut, roasted
  until golden in low oven

Frosting

• 60g butter, room temp.
• 1 cup icing sugar
• 100g cream cheese soft

Preheat oven 180°C. Combine coconut, carrot and sultanas, add eggs and oil. Mix through mixed spice, bi carb soda and flour. Bake in a greased 20cm round cake tin for 40 minutes. Test with a skewer. Rest on cooling rack. Mix all frosting ingredients together until smooth. Ice cooled cake and sprinkle with roasted coconut.

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