Consider this cake the vibrant relative of a carrot cake. Indeed the carrots are a dominant ingredient but so is the pineapple and coconut. And there is almonds added to the mix. What is absent but not needed in this cake is the warm spices like cinnamon that are normally found in a carrot cake. This delicious cake has coconut and ground almonds and while a cream cheese frosting will be lovely, so is this pineapple cream.
There are two easy ways to make this cake. The one method is using a bowl and a whisk and the other is the food processor.
As for the pineapple cream, it is nothing more than adding a tablespoon of reserved pineapple syrup to some whipping cream. The result is a lovely soft pineapple fragrant cream.
Ingredients for Cake
- 125 ml (1/2 c) vegetable oil
- 3 eggs
- 3/4 c (180 ml) plain yogurt
- 260 g self-raising flour
- 160 g caster sugar
- 1 tsp baking soda
- 1 1/2 c coarsely grated carrots
- 60 g ground almonds
- 60 g desiccated coconut
- 1/2 c well drained crushed pineapple in syrup
Pineapple Cream
- 1 1/2 c cold whipping cream
- 1 TBS drained pineapple syrup from can of crushed pineapples
- 2-3 TBS sifted icing sugar
Method to make Cake
- Preheat oven to 180 degrees celsius.
- Grease and line the base of a 23 cm square pan.
- If using a processor, measure out all the ingredients into the processor and blend till everything is smooth and well combined. Scrape down the sides of the bowl so that all ingredients are incorporated. This process should be done in under 3 minutes, including the scrape down process.
- If using a bowl and whisk, measure sugar and eggs into a bowl and whisk for about a minute.
- Add oil and yogurt and whisk till emulsified.
- Add self-raising flour, ground almonds, coconut and bicarbonate of soda and whisk till combined.
- Finally add the carrots and drained pineapple and use a spatula to evenly combine all the ingredients.
- Turn mixture into prepared tin and spread and smooth evenly.
- Baked for 45-50 minutes till cake is well risen and a deep golden brown.
- Leave to cool for 5 minutes before turning onto a wire rack to completely cool.
Method to make Pineapple Cream
- Add cold cream to a medium sized mixing bowl. If the climate is hot, keep bowl and beaters in the fridge and remove just before whipping the cream. Cold cream whips so much better when the environment is cool.
- Add a tablespoon of the pineapple syrup and the sifted icing sugar and beat with a whisk or electric beater till medium-stiff peaks form.
- Using a spatula, spread a thick layer of cream over cold cake and randomly make waves or zig zags in the soft cream. Alternatively use a piping bag and nozzle to pipe specific shapes.
