Easter carrot, coconut and pineapple cake Recipe

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serves:

16

Skill:

medium

Total Time:

01:15

Prep:

00:45

Cooking:

00:30

Nutrition per portion

RDA
Calories 410 kCal 21%
Fat 31g 44%
  -  Saturates 12g 60%

A delicious and moist cake especially decorated for Easter. The icing and filling is of creamy mascarpone cheese and tangy lemon curd. This is a real treat for the whole family and for any occasions

Ingredients

  • For this Easter recipe
  • you will need:
  • 300g (10oz) golden caster sugar
  • 3 med eggs
  • 300ml (½ pint) sunflower oil
  • 1 tsp vanilla extract
  • 300g (10oz) self-raising flour, sieved
  • 2 tsp ground cinnamon
  • 60g (2oz) desiccated coconut
  • 150g (5oz) carrot, peeled and grated
  • 225g can pineapple in juice, drained and crushed in a blender
  • Filling and decoration:
  • 500g tub mascarpone cheese
  • 1 tbs vanilla extract
  • 60g (2oz) caster sugar
  • 8 tbs lemon curd
  • Good handful of mini sugared eggs
  • 2 x 20cm (8in) round cake tins, lined with baking parchment

Method

  • Set the oven to Gas Mark 5 or 190°C. Put the sugar, eggs, sunflower oil and vanilla into a bowl and whisk with an electric mixer for a few mins, until pale and well combined.

  • Sieve in the flour and cinnamon. Add the coconut, carrot and pineapple. Gently fold everything together. Divide mixture between the tins. Bake for 30 mins, until well-risen, golden and shrinking away from the sides of the tin. Turn out on to a wire rack to cool.

  • To make the filling: Put the mascarpone, vanilla and sugar in a bowl and mix together until smooth.

  • Slice each cake in half, horizontally. Put the base of 1 cake on to a cake stand or serving plate, spread with 4 tbs lemon curd. Top with another cake and spread with half the flavoured mascarpone. Repeat with the other 2 layers of cake and arrange the sugared eggs on top.

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Top Tip

The sugared Easter eggs tend to soften and the colours run, so pop them on the cake just before serving.