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Parsnip, Cashew & Coconut Cake

Move over carrot cake, there’s a new vegetable sponge in town – and it’s a game changer. Sweet yet ever-so-slightly spicy parsnip is a beautiful base for the nutty flavours of coconut and cashew. Once tried, you’ll crave this again and again.

Parsnip Cashew and Coconut Cake Banner



  • 250g butter, softened (you’ll also need a little extra for greasing)
  • 250g caster sugar
  • 4 medium eggs
  • 150g rice flour
  • 2 tsp baking powder
  • 100g desiccated coconut
  • 200g cashew nuts
  • 250g parsnips
  • 4 tbsp milk

For icing

  • 200g white chocolate
  • 400g cream cheese
  • 75g butter
  • Vanilla extract
  • 300g icing sugar, sifted
  • 200g cashew nuts, finely blended



  1. Pre-heat your oven to 150°C / 300°F / Gas Mark 2
  2. Chop cashew nuts finely and grate parsnips - do this in separate bowls and set to one side
  3. In a large mixing bowl, cream the butter and caster sugar together, then add eggs one at a time (beat well after each egg)
  4. Sift the rice flour and baking powder together in a separate bowl and mix
  5. Add parsnip, cashews and coconut
  6. Combine all ingredients in one bowl, adding milk gradually until well mixed
  7. Pour mixture into two round cake tins
  8. Bake for 30 minutes or until an inserted toothpick comes out clean. Leave to cool
  9. For the icing: break the chocolate up into small pieces and melt over double boiler. Remove from hob and allow to cool
  10. Add the cream cheese, butter and vanilla to the melted chocolate. Beat thoroughly then slowly beat in the icing sugar
  11. Spread a third of the icing mixture on top of one cake, place the second cake on top and sandwich firmly together
  12. Spread the remaining icing over the top and sides of the cake. With your hands, coat the top and sides of the cake with the blended cashew nuts
  13. Leave to set before serving

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