Carrot, Pineapple and Coconut Cake Recipe

3 eggs
350 g/12 oz/1.5 cups caster (superfine) sugar
300 ml/0.5 pt/1.25 cups oil
5 ml/1 tsp vanilla essence (extract)

225 g/8 oz/2 cups plain (all-purpose) flour
5 ml/1 tsp bicarbonate of soda (baking soda)
10 ml/2 tsp ground cinnamon
5 ml/1 tsp salt
225 g/8 oz carrots, grated
100 g/4 oz canned pineapple, drained and crushed
100 g/4 oz/1 cup desiccated (shredded) coconut
100g/4 oz/1 cup chopped mixed nuts

Icing (confectioners') sugar, sifted, for sprinkling

Method:

Beat together the eggs, sugar, oil and vanilla essence. Mix together the flour, bicarbonate of soda, cinnamon and salt and gradually beat into the mixture. Fold in the carrots, pineapple, coconut and nuts. Spoon into a greased and floured 25 cm/10 in cake tin (pan) and bake in a preheated oven at 160°C/325°F/gas mark 3 for 1.25 hours until a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes before turning out on to a wire rack to finish cooling. Sprinkle with icing sugar before serving.