(The ingredients for the cake are up to and including the coconut).
Put the first 7 ingredients into a mixing bowl, and stir in thoroughly.
Beat the eggs, vegetable oil and water in another bowl, until well blended.
Pour this onto the dry mixture, mix well, and add the grated carrots and the coconut. Mix thoroughly.
Take a piece of foil and place over the bottom and sides of the slow cooker pot, shaping it to the sides, to come up to around half way. Then line the bottom and sides with baking greaseproof paper. It doesn‘t matter if it‘s not perfect, as the cake will be cut up after.
Pour the mixture into the slow cooker pot, and put the lid on.
Set the temperature to High.
I‘ve found that it takes around 3 hours to cook, but it varies. Test with a fork in the middle of the cake, when it comes out clean it is cooked.
Remove the cake from the cooker, take the foil off, and place on a wire rack to cool.
Meanwhile, make the filling (ingredients start at the butter, in the list)
Mix together the butter, cream cheese and vanilla essence. Add the icing sugar and beat well.
When the cake has cooled, remove the baking paper, slice in half, to make two circles.
Using a small cookie cutter (around a 2“ size) cut out 6 circles from each of the two rounds.
Place one round in each of 6 individual serving glasses. Spoon around a desertspoonful of filling over each. Place a second round on top, and then spoon the remainder of the filling over that.
Sprinkle on the decoration.
This keeps in the fridge (cover the glass with cling film) for 3 days.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.