Carrot coconut layer cake

Ingredients

Serves : 14 

• 250g plain flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons bicarbonate of soda
• 1 1/2 teaspoons salt
• 2 teaspoons ground cinnamon
• 400g caster sugar
• 350ml vegetable oil
• 4 eggs
• 110g grated carrots
• 1/2 (432g) tin crushed pineapple, drained
• 60g chopped walnuts
• 75g desiccated coconut

• Directions

  Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

  1. Preheat oven to 180 C / Gas 4. Grease and flour three 23cm round cake tins.
  2. In a large bowl, stir together the flour, baking powder, bicarb, salt and cinnamon. Add the sugar, oil and eggs, mix well for 1 minute. Finally stir in the carrots, pineapple, walnuts and coconut. Divide the mixture evenly between the prepared tins.
  3. Bake for 35 to 40 minutes in the preheated oven, until a skewer inserted comes out clean. Cool in tins for 10 minutes before inverting onto a wire rack to cool completely. When cool, spread with your favourite cream cheese icing.

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