Step 1

Preheat your oven to 350° and grease a 10-cup bundt with nonstick baking spray with flour.ORUse brush inside with butter using a pastry brush (don't allow any butter to pool in the bottom of the pan), sprinkle in flour and tap to coat the entire inside. Discarding any excess flour. Set aside.

Step 2

Add crushed pineapple to a mesh sieve set over a bowl to catch the liquids. Drain well, pressing to extract as much liquids as possible.Reserve the liquids for making the glaze.

Step 3

Meanwhile, in a large bowl, sift flour with baking powder, baking soda, salt, cinnamon, ginger and nutmeg.

Step 4

In a separate bowl, add (cooled) melted butter, sugar, vanilla and eggs. Whisk well until thoroughly combined.

Step 5

Pour wet ingredients into the dry and stir until just about incorporated. Add carrot, coconut and (well drained) pineapple. Finish stirring until combined.

Step 6

Spoon cake batter to prepared bundt pan and bake on the middle rack of your preheated oven for 45 to 50 minutes or until when a tester is inserted and comes out with only a few crumbs attached.I have a small wall oven and bake this cake in the lower third of my oven.

Step 7

Allow to cool 10 minutes in the pan before wearing oven mitts and inverting onto a wire rack or plate. The cake pan should lift off easily. Allow the cake to cool completely.

Step 8

Once the cake has cooled, transfer the cake to a serving dish or cake stand, if not already. Prepare the icing.

Step 9

In a medium mixing bowl, sift the powdered sugar and mace. Add in the lemon zest and gradually add in little splashes of pineapple juice until desired consistency. It should fall off your whis/spatula in ribbons.Pour over the crown of the cooled cake.