Lime, Coconut, Carrot and Ginger Cake

Recipe:

Cake:

2 1/4 cups plain flour
1 1/4 cups sugar
2 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt
3 tsp ginger
1/2 tsp grated nutmeg
1/4 cup dessicated coconut
juice of 1 lime
3/4 cup vegetable or sunflower oil
1/4 cup stewed apple/ unsweetened apple sauce
1/4 cup soy milk
3 cups grated carrot (roughly three to four medium carrots)

Icing and decoration:

zest of half a lime
1 tbs lime juice
1 1/2 tbs coconut milk (if you use a tin, you can save the rest in an airtight container in the fridge for another time)
1 1/2 cups icing sugar
2 tbs dessicated coconut to sprinkle on top.

Method:

1. Preheat the oven to 180 °c (350°F) and grease and flour your tin. I used a large bundt tin, but a tin of any shape would work.
2. Grate your carrots.
3. Mix together the flour, sugar, baking powder, bicarbonate of soda, salt, ginger, nutmeg and dessicated coconut in a large bowl.
4. Add in the oil, soy milk, apple sauce and lime juice. Mix until combined, and then fold in the carrots. If any juice came out of the carrots when you grated them, add this now.
5. Pour the mixture into your tin and bake in the oven for around 50 minutes. It is ready when a skewer inserted into the middle comes out clean.
6. Let the cake cool in the tin for ten minutes on a wire rack and then invert onto a plate. Allow the cake to cool fully.
7. In a small bowl, whisk together the coconut milk and lime juice, gradually adding in icing sugar. When it has reached a fairly thick consistency, yet will still slowly drizzle down, pour this over the top of the cake. Sprinkle the lime zest and dessicated coconut on top