Preheat oven to 180 degrees celcius. Sift the flour into a large bowl with the sugar, bicarb soda and cinnamon. Make a well in the centre and add the oil, eggs and vanilla, beating well. Fold in carrots, walnuts, coconut and pineapple. Pour into a greased 23cm springform pan. Bake for about 70 minutes. Cool cake completely before adding the icing.. Pour the mixture into the prepared cake tins and smooth over with a palette knife. Bake in the preheated oven for 20-25 minutes, or until golden brown and the sponge bounces back when touched. Leave the cakes to cool for about ten minutes in the tins before turning out onto a wire cooling rack to cool completely.
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Step 4: Bake the cake. Divide the batter amongst the three prepared cake pans and bake for 23-28 minutes.. Let the cake cool in the pan for 25 minutes before removing and placing them on a wire rack to cool completely.. For the icing. 600g icing sugar (I only used 500g and it was fine) 100g butter, at room temperature. 250g cream cheese, cold. Preheat the oven to 170C. Prepare 3 x 20cm cake tins with loose bottoms by greasing then lining the bottoms with greaseproof paper. Put the sugar, eggs and oil in a freestanding electric mixer with a paddle attachment.
