Step 1
Preheat oven to 180°C/Gas Mark 4.
Step 2
Grease two 18cm loose-based tins with Pure spread and line the bases with baking parchment.
Step 3
Sift the flour, sugar, baking powder and cinnamon into a large bowl.
Step 4
Whisk egg and vanilla essence together. Add this and melted Pure spread to the dry mixture and beat well.
Step 5
Fold in the carrots, walnuts, coconut and pineapple.
Step 6
Divide batter between the two prepared tins. Bake for 35 minutes or until the edges have come away from the side.
Step 7
Remove from the oven and leave the cakes to cool slightly in the tins, then turn out onto wire racks, remove the paper and let them go cold.
Step 9
Beat the Pure spread and icing sugar together until soft and fluffy.
Step 10
Beat in orange zest and juice. If the icing appears to curdle just beat in a little more icing sugar.
Step 11
Sandwich the two cakes together with 1/2 the icing and use the remainder to decorate the top.
Step 12
Garnish with orange zest.
