Enjoy a taste of the Caribbean with this delicious cake bursting with fruit and flavour.
Enjoy a taste of the Caribbean with this delicious cake bursting with fruit and flavour.
Preheat oven to 180°C/Gas Mark 4.
Grease two 18cm loose-based tins with Pure spread and line the bases with baking parchment.
Sift the flour, sugar, baking powder and cinnamon into a large bowl.
Whisk egg and vanilla essence together. Add this and melted Pure spread to the dry mixture and beat well.
Fold in the carrots, walnuts, coconut and pineapple.
Divide batter between the two prepared tins. Bake for 35 minutes or until the edges have come away from the side.
Remove from the oven and leave the cakes to cool slightly in the tins, then turn out onto wire racks, remove the paper and let them go cold.
Beat the Pure spread and icing sugar together until soft and fluffy.
Beat in orange zest and juice. If the icing appears to curdle just beat in a little more icing sugar.
Sandwich the two cakes together with 1/2 the icing and use the remainder to decorate the top.
Garnish with orange zest.