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  1. Preheat oven to gas mark 2 300F150C.You will need one 20cm round cake tin (lined with greaseproof paper) and two mixing bowls.
  2. In the first mixing bowl you place the Large eggs oil vanilla essence and soured cream then sieve the sugars into it as well (to avoid any lumps).
  3. Into the other bowl you sift the flour nutmeg cinnamon soda and salt.
  4. Now beat the wet ingredients and the sugars together then mix in the dry ingredients followed by the carrots and coconut.
  5. Mix well to distribute everything proportionately then spoon into the cake tin and bake on the centre shelf for 1 1/2 to 2 hrs.
  6. When the cake is cold mix the topping ingredients together and spread thickly all over the top.
  7. To make an 20cm cake
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