Carrot Pistachio Coconut Cake Recipe

Step 1: To begin making the Carrot Pistachio Coconut Cake recipe, preheat your oven at 180 degree C for 10 minutes

Step 2: Prepare either two 9 inch round pans or one 10 inch bundt pan by coating with butter/oil and dusting with flour

Step 3: Now peel and finely grate the carrots and keep them aside

Step 4: Chop pistachios coarsely

Step 5: Do not make them super fine

Step 6: Slightly toast the shredded coconut over medium flame for about 2-3 minutes

Step 7: Do not brown them

Step 8: We just need to bring out crunchiness of coconut

Step 9: With the help of hand mixer, beat all the 4 eggs until they are frothy

Step 10: Slowly, add sugar and continue beating till the mixture doubles in volume and looks pale yellow (about 4 minutes)

Step 11: Now add oil in the above mixture and then beat in the vanilla extract

Step 12: Mix it properly

Step 13: Whisk together the flour, baking soda, baking powder, salt, and ground cinnamon in a bowl

Step 14: Add the flour mixture in the egg-sugar mixture and beat just until incorporated

Step 15: Finally, fold in the grated carrots, chopped pistachios and toasted coconut gently in the above batter

Step 16: If using 9 inch round pans, divide batter in the two pans equally and bake for 25-30 minutes or until toothpick inserted in the center comes out clean

Step 17: If using bundt pan, the time to bake will increase to about 30-35 minutes

Step 18: Remove from oven and let cool on a wire rackAfter about 5 to 10 minutes invert the cakes onto the wire rack and let it cool completely

Step 19: Serve Carrot Pistachio Coconut Cake along with Espresso Coffee and Cucumber Sandwich with Yogurt and Dill Spread Recipe for your tea break