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Category
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Cake
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Sub Category
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Cake
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Name
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Carrot, Pineapple & Coconut Cake
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Ingedients
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2 CUPS ALL PURPOSE FLOUR
2CUPS CASTOR SUGAR
10ML BAKING POWDER
10ML GROUND CINNAMON
1 CUP OIL
3 EGGS, BEATEN
10ML VANILLA EXTRACT
480G CAROTS, PEELED, COOKED AND PUREED
1 CUP CHOPPED WALNUTS
1 CUP GRATED COCONUT
¾ CUP DRAINED CANNED CRUSHED PINEAPPLE
CREAM CHEESE ICING
120G SOFTENED BUTTER
480G FULL FAT CREAM CHEESE
2 CUPS ICING SUGAR
2 TABLESPOONS DRAINED CANNED CRUSHED PINEAPPLE
8 TABLESPOONS SHREDDED COCONUT TO DECORATE
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Directions
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HEAT OVEN TO 180° C. BUTTER TWO 24CM DIAMETER TINS, LINE BASES WITH BAKING PARCHMENT ROUNDS. SIFT FLOUR, SUGAR, BAKING POWDER AND CINNAMON TOGETHER. ADD OIL, EGGS AND VANILLA AND BEAT WELL. FOLD IN REMAINING INGREDIENTS. POUR INTO TINS. BAKE UNTIL THE EDGES PULL AWAY AND A TOOTHPICK INSERTED IN THE CENTRE COMES OUT CLEAN, ABOUT ONE HOUR. COOL FOR 10 MINUTES, TURN ONTO A RACK, CAREFULLY REMOVE PARCHMENT AND COOL.
FOR THE ICING, CREAM THE BUTTER AND CREAM CHEESE TOGETHER. SLOWLY SIFT IN ICING SUGAR, BEATING UNTIL SMOOTH. STIR IN DRAINED PINEAPPLE. IF THE ICING IS A BIT SOFT, REFRIGERATE FOR 15 MINUTES TO SET A LITTLE.
CAREFULLY TOAST THE COCONUT IN A NON-STICK FRYING PAN UNTIL IT’S A RICH GOLDEN COLOUR. USE ABOUT HALF OF THE ICING TO SANDWICH THE CAKES TOGETHER. SPREAD REMAINING ICING OVER THE TOP AND GARNISH WITH SPRINKLINGS OF TOASTED COCONUT.
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Added By
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