Step 1

Preheat your oven to 170C / 150 fan / gas mark 2 / 300F.

Step 2

Grease and line the base of two 18cm/7inch cake tins.

Step 3

In a large bowl, mix together the flour, sugar, cinnamon, coconut, walnuts and carrots.

Step 4

In a smaller bowl or jug, beat together the eggs and oil

Step 5

Pour the wet ingredients into the dry ingredients and stir until just combined, then add the pineapple and stir again to distribute the pineapple evenly.

Step 6

Divide the mixture evenly between the two prepared tins and cook in the preheated oven for about 45-50 minutes or until a skewer comes out cleanly.

Step 7

Allow the cakes to cool for 10 minutes, then turn out onto a cooling wire and ensure the cakes are completely cold before covering with the frosting.

Step 8

Place all the ingredients in a bowl and mix until completely combined and light and fluffy, either by hand or using a hand mixer. Do not overmix!

Step 9

Assess which is the flattest cake and if necessary trim to make flatter. Spread a generous amount of frosting on this cake then top with the second cake and cover with a generous amount of frosting.

Step 10

You could also cover the side with frosting too if you wish.

Step 11

Decorate using desiccated coconut, crushed walnuts and orange peel, fresh coconut and dried pineapple pieces, edible flowers, creme eggs or mini eggs (or use your imagination and have fun with it!!)