- 1 tbsp (15 mL) unsalted butter, room temperature
- 2 cups (500 mL) all-purpose flour, plus 1 tbsp / 15 mL for dusting
- 2 tsp (10 mL) baking soda
- 2 tsp (10 mL) baking powder
- 2 tsp (10 mL) cinnamon
- 1 tsp (5 mL) nutmeg
- 1 tsp (5 mL) fine sea salt
- 4 cups (1 L) coarsely grated peeled parsnips (about 6 parsnips)
- 1-1/4 cups (300 mL) unsweetened coconut flakes, divided
- 1 cup (250 mL) walnuts, chopped
- 1/2 cup (125 mL) dried fruit, such as raisins and cranberries
- 1-1/2 cups (375 mL) granulated sugar
- 1 cup (250 mL) canola oil
- 4 eggs
- 1 cup (250 mL) icing sugar or 1/4 cup / 60 mL liquid honey
- 2 cups (500 mL) Greek yogurt
- 1 lemon, zested and juiced
1. Preheat oven to 350°F/180°C.
2. Butter three 9-inch/1.5 L round cake pans; line the bottom of each with a circle of parchment paper; butter the parchment. Dust the bottom and sides evenly with flour. Set aside.
3. In large bowl, sift together flour, baking soda, baking powder, cinnamon, nutmeg and salt. In separate bowl, stir together parsnips, 1 cup/250 mL of the coconut, walnuts and dried fruit.
4. In standard mixer with paddle attachment or in large bowl using a hand-held mixer, beat together sugar and oil on medium speed until smooth, about 3 minutes. Add eggs, one at a time, and continue to beat on medium speed until smooth and shiny. On low, add flour mixture and beat until just combined. With spatula, fold in parsnip mixture.
5. Divide batter evenly between pans and bake on centre and lower-third racks until cake begins to pull away from sides of pan and tester inserted in centre comes out clean, 40 to 50 minutes. Cool in pans for 15 minutes. Remove from pans, discard parchment and cool completely.
6. Meanwhile, for the frosting, in medium bowl, sift icing sugar. Add yogurt and lemon juice; whisk until smooth. Refrigerate for at least 1 hour to set, then spread frosting between each layer (or, instead of setting frosting, drizzle over tops of cakes and stack). Garnish with remaining coconut and lemon zest.
Tip: This cake freezes well and the layers can be refrigerated in advance for 2 days. Wrap individual layers in plastic, then aluminum foil. Thaw wrapped cake in the fridge overnight.