Carrot, Pineapple, Coconut and Walnut Cake. A genteel moment before we once again Root, Shoot, Marry

Ah, the Ladies Lounge. A quiet corner of an otherwise rowdy public house. A comfortable, tasteful room for ladies of refinement, and perhaps their gentlemen friends. In the Ladies Lounge, they can relax and enjoy a cup of Earl Grey tea and a generous slice of Carrot, Pineapple, Coconut and Walnut Cake, perhaps even eating a second slice before calling for the vodka shooters and getting legless while playing Root, Shoot, Marry.

Pineapple, Carrot, Coconut and Walnut Cake, courtesy of the Favourite Recipes of Rotary Ladies of District 965 recipe book, circa 1986.
2 cups self-raising flour
pinch salt
1/2 teaspoon bicarb soda
2 teaspoons cinnamon
1 cup sugar
3 eggs
1 cup vegetable oil
1 teaspoon vanilla essence
2 cups grated carrot
1/2 cup chopped walnuts
3/4 cup dessicated coconut
1/2 cup well-drained crushed pineapple (from a tin- we prefer Golden Circle brand)

preheat oven to moderate - 180-200C or 375-400 F and grease a cake tin of about 8-10 inches

Sift flour, salt, bicarb and cinnnamon into a larg bowl. Stir in the sugar (I used caster, ymmv).
Make a well in the centre of the dry ingredients and add the eggs, oil and vanilla essence.
Beat well with a wooden spoon.
Stir in carrots, walnuts, coconut and pineapple

Pour into greased cake tin and bake 45-50 minutes until cooked and a skewer in centre comes out clean (or almost clean, I like the middle just a tiny bit underdone). Leave in the tin 10 minutes after taking it from the oven.

You can ice this cake, and the Rotary Ladies recommend a vanilla cream cheese frosting, but with the cinnamon-y smell drifting all through the Ladies Lounge I never have the patience.

Eat the cake, sip your tea, rub your tummy and move on to the hard liquor.

mtc
Bec