• 1serving
  • 85minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsH, D
MineralsFluorine, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 250g plain flour

  2. 2 teaspoons bicarbonate of soda

  3. 1 teaspoon ground cinnamon

  4. 400g caster sugar

  5. 250ml vegetable oil

  6. 3 eggs

  7. 120g chopped walnuts

  8. 1 (432g) tin crushed pineapple, drained

  9. 220g carrots, grated

  10. 75g desiccated coconut

  11. 115g butter

  12. 200g caster sugar

  13. 115ml buttermilk

  14. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 C / Gas 4. Grease a 20x30cm tin. Sieve together the flour, bicarbonate of soda and cinnamon. Set aside.

  2. In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared tin.

  3. Bake in the preheated oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. While still warm, poke holes in the cake with a fork.

  4. In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to the boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.


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