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
1/2 teaspoon bicarb soda
2 teaspoons cinnamon
1 cup sugar
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.