Beetroot, pineapple and coconut cake with cream cheese icing
Sweet and earthy beetroot is delicious in this carrot-style cake. I have also added coconut, an uncommonly wonderful pairing which I discovered in Sri Lanka. A little pineapple lends some acidity and accentuates the sweetness of the root vegetable, but don't be tempted to use fresh pineapple: it contains an enzyme which reacts with the protein in the flour and can result in a dense texture.
Ingredients
150g plain flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground cloves
150g beetroot (1 large beet), washed, then grated on the large holes of a box grater
130g canned crushed pineapple, measured after draining
70g desiccated coconut
170g caster sugar
170g canola or other flavourless oil
1 tsp vanilla extract
2 large eggs
For the icing
150g cream cheese, remove from fridge 30 minutes before using
60g icing sugar, sifted
1 tbsp butter, at room temperature
finely grated zest of 1 orange
2 tbsp whipping cream
Method
Step 1
Preheat oven to 175C fan-forced (190C conventional) and line the base and sides of a 20cm round cake tin with baking paper.
Step 2
Sift the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves together into a small bowl and set aside.
Step 3
Place the grated beetroot, pineapple and coconut in a large mixing bowl.
Step 4
Combine the sugar, oil and vanilla in the bowl of an electric mixer with the whisk attachment in place and beat on medium-high speed for a minute until blended. Add the eggs, one at a time, whisking well and scraping the bowl with a spatula between each addition. When smooth and creamy, scrape the mix into the large bowl with the grated beetroot, pineapple and coconut.
Step 5
Mix gently for a few seconds – it won't be thoroughly combined yet – then add the sifted dry ingredients. Fold gently but thoroughly to incorporate all the ingredients. The batter will turn a beautiful deep magenta; admire it for now as it sadly turns a rust colour after baking!
Step 6
Scrape the batter into the prepared cake tin and bake on the centre rack of the oven for about 45 minutes or until a skewer inserted into the centre comes out clean. Place on a wire rack to cool completely before spreading the icing on top.
Step 7
While the cake is baking, make the icing: place the cream cheese in the bowl of an electric mixer and beat with the paddle attachment on medium speed until creamy. Add the icing sugar, butter and orange zest, beat on low speed for a minute to combine, then increase to medium speed and beat until light and creamy. Scrape the bottom and sides of the bowl to make sure there are no lumps, then on low speed, dribble in the cream. When all the cream is in, increase the speed to medium-high and beat until the icing is light and fluffy (about 1-2 minutes).
Step 8
When the cake has cooled, turn it out of the tin and spread the icing on top before serving.
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Helen Goh is a chef and regular Good Weekend columnist.
