Pineapple and coconut cake

Serves: 8
Preparation time: 20-25 minutes
Cooking time: 45-50 minutes

Carrot cakeIngredients:

225g (8oz) self-raising flour
½ tsp salt
½ tsp ground cinnamon
½ tsp bicarbonate of soda
4 eggs
225g (8oz) soft brown sugar
½ tsp vanilla essence
100g (3½oz) cooked carrot, pureed
75g (3oz) tinned pineapple, puréed
75g (3oz) walnuts, roughly chopped
75g (3oz) desiccated coconut
125ml (4floz) sunflower oil

For the frosting

75g (3oz) cream cheese or cottage cheese
1 tsp vanilla essence
175g (6oz) icing sugar
Lime zest


1. Preheat the oven to 180°C/R4. Grease and line a 20cm round cake tin with baking parchment.

2. Sieve the flour, salt, cinnamon and bicarbonate of soda into a large bowl. Whisk together the eggs with the sugar, vanilla essence, pureed carrot, pineapple, walnuts, coconut and oil together. Pour wet ingredients into the flour, mix well until evenly combined.

3. Spoon the mixture into the prepared tin and bake for 45-50 minutes or until golden brown. Cool in the tin before turning out.

4. For the topping; beat together the cream cheese or cottage cheese with the vanilla essence and icing sugar until smooth. Spoon the icing onto the top of the cake and spread with a pallet knife, leaving a rough effect. Sprinkle with lime zest

Recipe and image courtesy of Wildflower Café,

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