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Coconut Carrot Slices

Mixed in a saucepan and baked to moist perfection in a single, simple layer, this ‘traybake’ is a treat both in the making and the eating! The cake sports a dense, velvety crumb in contrast to the crisped coconut topping, and the merest hint of spice in the cake adds a touch of sophistication to this otherwise humble, but satisfying, sweet.

Coconut Carrot Slices

For the cake:

2 sticks unsalted butter
10 oz. light brown sugar (1 ½ cups lightly packed)
1 tsp. vanilla extract
3 large eggs
1 ¾ oz. desiccated coconut (½ cup)
7 oz. finely grated carrot (scant 2 cups)
8 oz. self-rising flour (1 ¾ cups)
2 tsp. mixed spice
¼ tsp. salt

For the topping:

2 tbs. butter
2 tbs. lightly packed light brown sugar
3 oz. desiccated coconut (scant cup)

Heat the oven to 350°F and coat an 8”x11” pan with cooking spray.

Gently melt the butter in a large saucepan, cool for 5 minutes, add the sugar, vanilla, and eggs, then beat until smooth with a wooden spoon. Stir in the coconut, carrot, flour, mixed spice, and salt.

Smooth the mixture into the prepared pan and bake for 30 minutes. Meanwhile, melt the butter for the topping, then stir in the brown sugar and coconut until evenly mixed. Cover the top of the cake evenly with this mixture and bake for 10 minutes more until golden and a skewer inserted comes out clean. Cool, then cut into 15 squares.

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