This recipe was passed to my wife by a work colleague many years ago. It is a trusted favourite. It's lovely and moist. Although it's a bit fiddly to make it is worth the effort. It can also be frozen. I tend to freeze part of it and the remainder gets eaten pretty quickly!
Preheat oven to Gas 4, 160ºC.
Grease & line a 12" square lipped baking tray, or equivalent.
Mix together the flour, bicarbonate of soda, cinnamon & salt. Set aside.
In a separate bowl beat the eggs. Add the oil, buttermilk, sugar & vanilla essence & mix well. Add the flour mixture together with the pineapple, carrots, coconut & walnuts. Sir well.
Pour the mixture into the baking tray. Bake for 45 minutes or until cooked. Cool completely on a wire tray.
Blend the butter, milk, vanilla essence & icing sugar together until thick & creamy. Spread the mixture over the top of the cake.
BUTTERMILK - Add 1 cup of milk to 2 teaspoons of lemon juice & whisk. You will use three quarters of a cup of this mixture for this recipe.
This is quite a large cake & therefore you may wish to cut a section off for freezing.
Ingredients
Directions
Preheat oven to Gas 4, 160ºC.
Grease & line a 12" square lipped baking tray, or equivalent.
Mix together the flour, bicarbonate of soda, cinnamon & salt. Set aside.
In a separate bowl beat the eggs. Add the oil, buttermilk, sugar & vanilla essence & mix well. Add the flour mixture together with the pineapple, carrots, coconut & walnuts. Sir well.
Pour the mixture into the baking tray. Bake for 45 minutes or until cooked. Cool completely on a wire tray.
Blend the butter, milk, vanilla essence & icing sugar together until thick & creamy. Spread the mixture over the top of the cake.
BUTTERMILK - Add 1 cup of milk to 2 teaspoons of lemon juice & whisk. You will use three quarters of a cup of this mixture for this recipe.
This is quite a large cake & therefore you may wish to cut a section off for freezing.