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Chef Mynhardt’s Carrot, Coconut and Pineapple Cake

Chef Mynhardt’s Carrot, Coconut and Pineapple Cake

Chef Mynhardt’s Carrot, Coconut and Pineapple Cake with Beetroot Frosting and Fresh Purple Parisian Figs
Recipe by: Munhardt Joubert
Serves: 8-10 people
Prep Time: 15 minutes
Baking Time: 45-50 minutes
Oven Temperature: 160 °C
2 cups (400g) sugar
5 extra large eggs
2 teaspoons (10 ml) vanilla essence
1 cup canola oil
1 cup Clover Bliss double cream plain yoghurt
3 ripe bananas
2 cups (500 ml) cake flour
1 teaspoon (5 ml) baking powder
2 teaspoons (10 ml) bicarbonate of soda
1 teaspoon (5 ml) salt
2 teaspoons (10 ml) ground cinnamon
3 cups (750 ml) grated carrot
200 ml (65 g) desiccated coconut
100 g almonds, chopped
170 g dates, chopped
1 tin crushed pineapple, drained
½ cup (125 g) butter, softened
250 g cream cheese
1 cup Clover Bliss double cream pain yoghurt
500 g icing sugar
15 ml beetroot powder
2 teaspoons (10 ml) vanilla essence
200 g white chocolate, melted
5 ml rosewater
To garnish
100 g pistachio nuts, crushed
Some fresh Parisian purple figs, halved
Preheat the oven to 160 °C.
Place the sugar, eggs, vanilla, oil, Bliss yoghurt and bananas in a bowl and whisk with an electric beater until the banana is mashed and the sugar has dissolved.
Sieve the flour, baking powder, bicarb, salt and cinnamon together and add to the wet ingredients.
Whisk until combined and add the carrots, coconut, almonds, dates and pineapple and mix through.
Divide the batter into 2 x 25 cm prepared cake tins and bake for 45-50 minutes or until a toothpick comes out clean.
Remove from the cake tins and let cool properly before frosting.
Whip the butter, cream cheese and Bliss yoghurt together until pale and fluffy and add the icing sugar, beetroot powder and vanilla and whip.
While the frosting is whipping, pour in the melted chocolate and rosewater and let the machine run until the frosting has doubled in size. 

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