- 1 cup fresh coconut, shredded
- 1 cup carrot, grated
- 80g Fruit for Life Berry Mix
- 3 eggs
- 1 cup vegetable oil
- 2 tspn mixed spice
- 1 tspn bicarb soda
- 1½ cups self raising flour
- 20g fresh coconut, roasted until golden in low oven
- 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, bicarb 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.