Pic of Parsnip, coconut, lime and ginger cake

Parsnip, coconut, lime and ginger cake

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Parsnip, coconut, lime and ginger cake

Pudding & Cake Serves 12 50 min
A light, easy-to-make, dairy-free cake. Grated parsnips add a wonderful moistness and lime zest and coconut an unusual, delicate freshness. Let cool before slicing.


  • 2 large eggs
  • 100g soft light brown sugar
  • 75ml sunflower oil, plus a little extra for greasing
  • 250g parsnips, peeled and grated
  • 100g self-raising flour
  • 3 balls stem ginger, finely chopped
  • 1 tsp ground ginger
  • 50g dessicated coconut
  • 75g pecan nuts, roughly chopped
  • zest of 1 lime
Image of Parsnip, coconut, lime and ginger cake


Prep time: 15 min
Cooking time: 35 min
  • Step 1

    Preheat oven to 190°C/Gas 5. Grease an 18cm round cake tin with a little oil on a piece of kitchen paper.
  • Step 2

    Line it with baking parchment. Put the eggs and sugar in a large bowl and beat until thick and creamy (a hand held mixer really helps).
  • Step 3

    Gradually whisk in the oil. Fold in the rest of the ingredients. Transfer the mixture to the tin and level it gently with your wooden spoon.
  • Step 4

    Bake for 30-35 minutes, until cooked through. Remove from the oven and leave to cool in the tin.

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