Coconut Carrot Cake (เค้กแครอทมะพร้าวหอม)

1.Preheat the oven to 165°C (top and bottom heat). Prepare three 7-inch round cake pans by lining the bottoms with parchment paper.

2.In a mixing bowl, beat together the granulated sugar, brown sugar, coconut oil, and 1 egg until smooth. Add the remaining eggs one at a time, beating well after each addition until slightly fluffy.

3.Sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Add to the wet mixture and fold until just combined.

4.Fold in the grated carrots, walnuts, raisins, and shredded coconut until evenly distributed.

5.Divide the batter evenly between the three prepared pans (approximately 410 g per pan). Bake for 35–40 minutes, or until a toothpick inserted comes out clean. Let cakes cool in the pans.

6.While the cakes are baking, let the butter come to room temperature.

7.Melt the white chocolate in the microwave in short bursts until smooth. Beat the cream cheese until smooth, then add the melted white chocolate and mix until combined.

8.Add the softened butter and beat until smooth and creamy. Finally, mix in the lemon juice until fully incorporated.

9.Layer the cakes with frosting in between each layer. Frost the outside of the cake and decorate as desired. Slice and serve.