24 Station Street Carrot, Coconut and Pineapple Cake with Beetroot Frosting and Fresh Purple Parisian Figs


24 Station Street Carrot, Coconut and Pineapple Cake with Beetroot Frosting and Fresh Purple Parisian Figs
24 Station Street Carrot, Coconut and Pineapple Cake with Beetroot Frosting and Fresh Purple Parisian Figs
Print Recipe
Servings Prep Time
8-10 people 15 minutes
Cook Time
45-50 minutes
Servings Prep Time
8-10 people 15 minutes
Cook Time
45-50 minutes
24 Station Street Carrot, Coconut and Pineapple Cake with Beetroot Frosting and Fresh Purple Parisian Figs
24 Station Street Carrot, Coconut and Pineapple Cake with Beetroot Frosting and Fresh Purple Parisian Figs
Print Recipe
Servings Prep Time
8-10 people 15 minutes
Cook Time
45-50 minutes
Servings Prep Time
8-10 people 15 minutes
Cook Time
45-50 minutes
Ingredients
Cake
  • 2 cups (400g) sugar
  • 5 Extra large eggs
  • 2 teaspoons (10ml) Moir’s vanilla essence
  • 1 1/2 cups (375ml) canola oil
  • 3 ripe bananas
  • 2 cups (500ml) SASKO cake flour
  • 1 teaspoon (5ml) baking powder
  • 2 teaspoons (10ml) bicarbonate of soda
  • 2 teaspoons (10ml) ground cinnamon
  • 1 teaspoon (5ml) salt
  • 3 cups (750ml) grated carrot
  • 200ml (65g) desiccated coconut
  • 100 g Montagu almonds, chopped
  • 170 g Montagu dates, chopped
  • 1 tin crushed pineapple, drained
Frosting
  • 1/2 cup (125g) butter, softened
  • 250 g cream cheese
  • 500 g icing sugar
  • 15 ml beetroot powder or
  • 2 teaspoons (10ml) Moir’s vanilla essence
  • 200 g white chocolate, melted
  • 5 ml Rosewater
To garnish
  • 100 g Montagu pistachio nuts, crushed
  • Some fresh Parisian purple figs, halved
Instructions
Cake
  1. Oven Temperature: 160 degrees Celsius
  2. Place the sugar, eggs, vanilla, oil and bananas in a bowl and whisk with an electric beater until the banana is mashed and the sugar has dissolved.
  3. Sieve the flour, baking powder, bicarb, salt and cinnamon together and add to the wet ingredients.
  4. Whisk until combined and add the carrots, coconut, almonds, dates and pineapple and mix through.
  5. Divide the batter into 2 x 25cm prepared cake tins and bake for 45-50 minutes or until a toothpick comes out clean.
  6. Remove from the cake tins and let cool properly before frosting.
Frosting
  1. Whip the butter and cream cheese together until pale and fluffy and add the icing sugar, beetroot powder and vanilla and whip.
  2. While the frosting is whipping, pour in the melted chocolate and rosewater and let the machine run until the frosting has doubled in size.
  3. Divide the frosting onto the 2 cakes and spread evenly.
  4. Stack on top of each other and garnish with the pistachio nuts and figs.