200mlneutral-tasting oil (like canola)6.7 fl.oz/ 1 cup without 2 tablespoons
100gdesiccated coconutunsweetened, 3.5 oz/ 1 cup
150 -175gicing sugar5.5-6 oz/ 1 ½ – 1 ¾ cups
Carrot loaf cake:
Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Butter and flour a loaf tin of 26 cm x 9 cm/ 10x 3.5 inches measured at the base of the form.
Peel and weigh the carrots, you should have 280 g/9.9 oz prepared carrots. Grate the carrots on the finer grater. Set aside.
Sift together the flour, baking powder, and salt. Add the sugar. Set aside.
Wet ingredients: Beat the eggs shortly in a medium bowl. Add the zest and the juice of only 1 of the lemons. Add the oil and the vanilla extract.
Dry ingredients: Carefully fold in the flour mixture. Add carrots and coconut to the mix and pour everything into the prepared tin.
Bake for about 55 - 60 minutes until a skewer inserted comes out clean.
Mix the juice and zest of the second lemon with enough icing sugar to form a paste.
The amount of sugar needed depends on how large and juicy your lemon is. The paste should be runny enough to be easily spread on the cake and to be able to sicker into the holes you poked into the cake.
Frost cake: Prick the top of the cake with a toothpick all over and pour over the frosting. Let the cake cool completely in the pan.