Coconut and Parsnip Cake

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If you haven’t yet tried baking with coconut oil, then it’s time to give virgin coconut oil a go. Rich in lauric and medium chain fatty acids, it’s easy for our bodies to absorb…and tastes fantastic too. Try the coconut and parsnip pairing in this cake from Fitzbillies head chef Rosie Sykes – with some similar flavour notes, it’s a winning combination…

What you need:

For the cake:

  • 175g of coconut oil, warm enough to spread
  • 200g of caster sugar
  • 100g of soft brown sugar
  • The zest and juice of one lemon, in separate bowls
  • 3 large eggs at room temperature, beaten
  • 250g of parsnip, peeled and coarsely grated
  • 50g of desiccated coconut
  • 250g of self-raising flour
  • 1 ½ tsp of baking powder
  • Flavourless oil, to grease the cake tin

For the icing:

  • 20g of desiccated coconut
  • 150g of coconut oil, warm enough to spread
  • 150g of icing sugar
  • 1 tbsp of lemon juice with 1 tbsp of warm water
Prepare in
1 hour
Cook for
45 minutes

What you do

  1. Preheat the oven to 160⁰C/320⁰F/Gas Mark 3.
  2. Spread the desiccated coconut for the icing onto a baking tray, and roast in the oven until golden brown, before leaving to cool.
  3. Grease a 20cm cake tin, and line the base with baking paper. Put the coconut oil for a cake into a mixing bowl, and whisk it until it is soft and light. Add the sugars and the lemon zest and blend well. Gradually add the eggs (if it starts to curdle, add a little flour). Carefully fold in the parsnip and coconut, followed by the flour and the baking powder. Loosen the mixture with the lemon juice.
  4. Turn this mixture into your tin, and bake for 45 minutes to an hour, until an inserted knife comes out clean. Cool for 10 minutes, then turn out of the tin to cool completely.
  5. When the cake is cold, it’s time to ice it. Beat the oil in a mixer, and slowly add the sugar, beating with each addition. Once the mixture is smooth and thick, drizzle in the lemon juice mixture. Beat for 2 more minutes, then leave to set for 10 minutes, before spreading over the cake. Once iced, sprinkle over the toasted coconut, and leave the icing to set for 30 minutes before eating.