Coconut Carrot Cake With Chocolate and Coconut Glaze

Cake:

Preheat the oven to 350F.

In a large bowl, beat the eggs, brown and granulated sugar and olive oil until well blended.

Add the carrots and the coconut and mix until blended, about 30 seconds.

In another large bowl, sift the flour, baking powder and baking soda.

Gradually beat this into the egg and sugar mixture until blended. (Don't over mix it!)

Transfer to a greased bundt cake. Bake at 350° for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.

Cool for 30 minutes before removing from pan to wire racks.

Allow the cake to cool completely.

Chocolate- Coconut Glaze:

To roast the coconut, place a 1/2 cup of coconut onto a roasting pan and bake for 3 minutes at 350 F. Stir with a spatula and continue baking until the coconut is golden brown, about 2 to 3 more minutes. Cool completely.

Chocolate:. Microwave the chocolate in 30-second intervals, stirring between each. Stir, and repeat until the chocolate is almost melted (2 or 3 times).

Pour the melted chocolate in a piping bag and drizzle it over the cake. Sprinkle with the toasted coconut.

Enjoy, Bon Profit!