Carrot, Coconut & Pineapple Cake 

DARK CHOCOLATE GANACHE BROWNIE BITES

Trust us when we say, Chef Mynhardt's 24 Station Street Carrot, Coconut and Pineapple Cake with Beetroot Frosting and Fresh Figs taste as good as it looks! It is fantstic. 

Ingredients: 

CAKE: 
FROSTING: 
  • 1/2 cup butter
  • 250g tub cream cheese 
  • 500g icing sugar 
  • 15ml beetroot powder 
  • 2 teaspoons vanilla essence 
  • 100g whiet chocolate 
  • 50 Montagu Raspberry and Beetroot fruit cubes 
  • 50g Pistachio Kernels 

Method:

CAKE 
1. Place the sugar, eggs, vanilla, oul and banana in a stand mixer and whisk until light and fluffy.
2. Sieve the flour, baking powder, bicarb, salt and cinnamon together and add to the wet ingredients. 
3. Mix until combined and add the carrots, coconut,m almonds, dates and pineapple and mix through. 
4. Divide the batter into 2 x 25cm prepared cake tins and bake until a toothpic comes out clean. 
5. Let cool properly before frosting. 



FROSTING 
1. Whip the butter and cream cheese together until pale and fluffy. 
2. Add the icing sugar, beetroot powder and vanilla and whip. 
3. While the frosting is whipping, pour in the melted chocolate and let the machine run until the frosting doubled in size. 

Assemble and enjoy! 

 
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