Ingredients
14 total- 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
5 stepsStep 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.