Ingredients
- 240g plain flour
- 200g light brown muscavado sugar
- 2 teaspoons ginger
- 1/2 teaspoons cinnamon
- 2 teaspoons nutmeg
- 1 teaspoon salt
- 60g desicated coconut
- 300g finely grated carrot
- 220g of crushed pineapple with juices
- 240ml sunflower or canola oil
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 bicarbonate of soda
- 1 teaspoon baking powder
- 55g unsalted butter, room temperature
- 220 g low fat cream cheese, room temperature
- 250 g (2 1/2 cups) icing sugar sifted
- 1 teaspoon pure vanilla extract
Instructions
Preheat the oven to 170°C. Grease and line with non stick baking paper 3x 6'' round cake tins or
Sift flour, salt and spices into a large bowl and stir in sugar.
Beat eggs and oil and add to dry ingredients and mix well.
Stir in coconut, crushed pineapple with juice and grated carrots
Divide batter equally among pans. Bake for 30 - 45 minutes or until tester inserted into centre of cake comes out clean.
Remove from oven and let cool on a wire rack. Invert the cakes onto wire rack, remove the pans and non stick baking paper and then cool completely before frosting.
In bowl of electric mixer with paddle attachment ( or with a handmixer) beat the cream cheese and butter on low speed until smooth with no lumps.
Gradually add the sifted powdered sugar and beat on low speed until fully incorporated and smooth. Beat in the vanilla extract.
Assemble Cake
To assemble place one cake layer onto your serving plate. Spread with about half the buttercream. Gently place the other cake onto the buttercream and spread the rest of the buttercream on top (and/or sides )of cake.
Notes
Notes: Amount of icing sugar can be reduced.
Photos have been updated!!!
