Peel, trim, and cut carrot into ¼" slices on an angle.
Mince cilantro (no need to stem).
Pat tilapia dry.
Roast the Carrots
Place carrots and coconut on prepared baking sheet and toss with 1 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into carrots.
Spread into a single layer. Roast in hot oven until tender, 12-15 minutes.
Sprinkle roasted carrots with cilantro.
While carrots roast, cook tilapia.
Cook the Tilapia
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add tilapia to hot pan and cook until fish reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.
Transfer tilapia to another mixing bowl and let cool at 5 minutes.
Reserve pan; no need to wipe clean.
Form the Cakes
To mixing bowl with fish, add panko, mayonnaise, ginger, ¼ tsp. salt, and a pinch of pepper and thoroughly combine.
Form fish mixture into four cakes, 4" in diameter.
Cook the Cakes
Return pan used to cook tilapia to medium-high heat and add 2 tsp. olive oil.
Add fish patties to hot pan and cook until browned, 2-3 minutes per side.
Remove from burner.
Plate dish as pictured on front of card, spooning jerk sauce on fish cakes. Bon appétit!