Ingredients
Cream cheese frosting
Method
1.Preheat oven to 180°C (160°C fan-forced). Grease and line a 28x20cm (base measurement) roasting pan with baking paper extending paper at long sides for handles.
2.Place flour, sugar, desiccated coconut and spice in a large processor bowl: process until combined. Add carrot, drained pineapple and combined egg and oil; process for 80 seconds or until just combined.
3.Spoon cake mixture into prepared pan. Bake for 1 hour 10 minutes or until a skewer inserted at centre comes out clean. Cool in pan for 15 minutes; transfer to a wire rack to cool.
4.Meanwhile, make cream cheese frosting. Using an electric mixer, beat cream cheese, butter and zest until light and creamy. Stir in sifted icing sugar.
5.Spread frosting over top of cake. Sprinkle with coconut. Cut into pieces to serve.
You can bake cake in a 25cm square cake pan; bake for 1 hour 25 minutes.
Note