Carrot and Coconut Cake

From: Chef/owner Hugh Acheson and pastry chef Mike Sutton. 5 & 10, Athens, GA. Yield: One 3-layer cake.

2¾ cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
6 eggs
2¼ cup sugar
2 cups olive oil
6 oz. shredded coconut
12 oz. grated carrot
as needed for topping, toasted pecans

Preheat oven to 325°F. With electric mixer, beat the eggs, sugar and olive oil for a few minutes until fluffy. Add coconut and carrot, mixing to combine.

With a rubber spatula, fold in dry ingredients until completely incorporated. Set batter aside for a few minutes while preparing three 8” cake pans by brushing with butter and lining the bottoms with parchment paper. Divide batter equally among the pans.

Bake for 25 minutes. Test for doneness by inserting a butter knife into the middle of the cake. If knife comes out clean, remove cakes from oven. If not, continue baking until done.

Allow cakes to cool. Remove from pans and trim the top of each cake so that it is flat. Assemble layer cake with classic cream cheese icing and top with toasted pecans.