This cake will make a great centerpiece for your Easter celebrations and it’s easier than it looks
PREP 45 MINS
COOK 30 MINS
300g golden caster sugar
300ml sunflower oil
1 tsp vanilla extract
300g self-raising flour, sieved
2 tsp ground cinnamon
50g desiccated coconut
150g carrots, peeled and grated
225g can pineapple in juice, drained and crushed in a blender
Filling and decoration:
250g mascarpone or cream cheese
2 tsp vanilla extract
25g golden caster sugar
325g jar lemon curd
100g mini sugared eggs
2 x 20cm (8in) round cake tins, lined with baking parchment
1 Heat the oven to 190°C, Gas 5. 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.
2 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.
3 To make the filling: Put the mascarpone, vanilla and sugar in a bowl and mix together until smooth.
4 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.
Per serving: 410 cals, 31g fat, (12g saturated), 56g carbs