recipes
Carrot and pineapple torte with sweet coconut and vanilla yogurt sauce
2020-10-31
Ingredients
For the cake
- 250g plain flour
- 1 tbsp baking powder
- 125g desiccated coconut
- 500g shredded carrots
- 75g sultanas
- 75g tinned pineapple
- 1 tsp ground cinnamon
- 125g caster sugar
- 125g brown sugar
- 5 eggs
- 1 tsp vanilla extract
- 250g butter substitute, melted (ICBINB)
You will also need
- 250g plain yogurt
- 100g coconut milk
- 100g icing sugar
- 1 tsp vanilla extract
- 50g walnuts
- 50g coconut flakes
Method
Place the flour, baking powder, coconut, sultanas, cinnamon and pineapple into a large bowl and mix together and put aside. Next, place the sugars, eggs and vanilla into the bowl of an electric mixer fitted with a whisk and beat together until light. Remove the bowl and use a spatula to fold in the shredded carrots, followed by the prepared flour mixture, then finally the melted butter substitute. Pour the mixture into a greased and lined cake tin and bake at 140°C for 35-45 minutes or until cooked through.
For the yogurt topping, mix together the yogurt, coconut milk, icing sugar and vanilla till smooth. When the cake is cooked and completely cooled down, spread over the yogurt topping and decorate the top with the coconut flakes and walnuts.
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