Caribbean Cake

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This cake is lovely iced with cream cheese icing and decorated with pumpkin seeds, chopped glaceed ginger, chopped dried apricots, dates and nuts.


  • 3 eggs
  • 1 cup brown sugar
  • 1 cup raw sugar
  • 3/4 cup oil
  • 2 teaspoons vanilla essence
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 2 cups wholemeal flour
  • 1 cup coconut
  • 2 teaspoons baking soda
  • 1/4 cup milk soured with a little lemon juice
  • 400 g can chopped pineapple, drained
  • 3 cups grated carrot





Preheat oven to 150 C.
Beat eggs and sugars until pale and creamy. Add oil and vanilla essence.
Mix in combined spices, flour and coconut.
Dissolve baking soda in milk and add to the mixture and lastly mix in carrot and pineapple.
Pour mixture into a prepared 24 cm cake pan and bake for 1 hour or until cake tests cooked.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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