Pineapple, Carrot and Coconut Cake
By OcadoLife
Published on 13 January 2022
Combining two classic cakes –
carrot and coconut, and pineapple upside-down – this Pineapple, Carrot and
Coconut Cake by traybake queen Rukmini Iyer is deliciously fruity. Cinnamon
adds a hint of spice and the lemon-flavoured cream cheese frosting brings a fresh,
zesty finish. Decorate with a scattering of dried pineapple and toasted
coconut.Time and servings
1 hrTotal time
10Servings
15 minsPrep time
45 minsCooking time
Ingredients
- 125 ml of olive oil
- 170 g of dark soft brown sugar
- 3 medium eggs
- 400 g of carrots, grated
- 435 g of tin pineapple chunks, drained and chopped into small pieces
- 225 g of self-raising flour
- 75 g of desiccated coconut
- 1 tsp of baking powder
- 1 tsp of ground cinnamon
- 40 g of icing sugar
- 180 g of full-fat soft cheese
- 1 tbsp of lemon juice
- 1 handful of toasted coconut flakes
- 1 handful of dried pineapple rings, roughly broken
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Line a baking tin that’s roughly 20 x 26cm with baking paper.Step 2
Whisk the olive oil, sugar and eggs together until smooth, using an electric hand whisk, then stir in the carrots, pineapple pieces, flour, desiccated coconut, baking powder and cinnamon.Step 3
Spoon the batter into the lined tin and bake for 40-45 mins, until risen and lightly springy to the touch. Remove from the oven and let the cake sit in the tin for 10 mins, then transfer to a wire rack to cool.Step 4
When the cake has cooled completely, make the icing by beating together the icing sugar, soft cheese and lemon juice until smooth, either by hand or using an electric mixer.Step 5
Spread the icing onto the cake, creating swirls in the surface as you go, then scatter with the coconut flakes and pineapple rings. Cut into squares and serve.