Coconut carrot slices

• pack unsalted butter↗250g g
• light muscovado sugar↗300g g
• vanilla extract↗1 tsp tsp
• large eggs↗3
• self-raising flour↗200g g
• desiccated coconut↗50g g
• grated carrot200g g
• mixed spice2 tsp tsp
• desiccated coconut↗85g g
• light muscovado sugar↗25g g
• butter↗25g g

  melted

Step-by-step instructions

1. 1

   Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, coconut and ¼ tsp salt. Stir the carrot and mixed spice into the mix. Bake for 30 mins.

2. 2

   Meanwhile, evenly mix 85g more coconut with 25g light muscovado sugar and 25g melted butter. Smooth this over the cake, then bake for 10 mins more until golden and a skewer inserted comes out clean. Cool, then cut into squares.