Recipe Scene: Sticky Pineapple, Carrot and Macadamia Cake

This is a slight variation of a Belinda Jeffery’s cake from her sensational Mix & Bake book.  Belinda includes glace ginger in hers, but I’m not the biggest fan of glace ginger (I’m being polite, I hate it) so I leave it out.  By all means add it if you want to, she includes 6 pieces of finely chopped crystallized ginger.  Belinda also states that if you don’t peel the carrots prior to grating them that the next day they turn green.  So although I don’t usually peel fruit or veggies, in this instance I do.  If you don’t have buttermilk, you can use normal milk and add a dash of white vinegar. Although there are a few steps involved this cake is SO GOOD – moist and delicious, and looks amazing.  I really recommend you give it a go.




2 cups (300 grams) self raising flour

1 ½ teaspoons ground cinnamon

¼ teaspoon ground nutmeg

2 cups (440 grams) sugar

½ cup (35 grams) dessicated coconut

120 grams roasted and chopped macadamias

3 eggs

¼ cup (60 mls) buttermilk

¼ cup (60 mls) macadamia or vegetable oil

2 cups grated carrot

1 teaspoon vanilla extract

1 x 440 gram tin crushed pineapple, drained


Sticky Glaze 

½ cup (110 grams) sugar

¼ cup (60 mls) buttermilk

40 grams butter

2 teaspoons golden syrup


Vanilla Cream 

1 cup (250 mls) thickened cream

¾ cup (190 mls) sour cream

1 ½ tablespoons icing sugar

1 teaspoon vanilla extract

Toasted coconut chips



  1. Preheat oven to 180 degrees C and grease and line two round cake tins. Put the dry cake ingredients onto a bowl and stir.  Put all the wet cake ingredients into a jug and whisk until well combined.
  2. Pour the wet ingredients into the dry, mix well and divide evenly between the two tins. Bake for about 40 minutes or until cooked through.  Remove form the oven.
  3. When the cake has a few minutes to go, prepare the sticky glaze. To do this place all the ingredients in a saucepan.  Bring to the boil then simmer for 4-5 minutes.  When the cakes have been removed, prick the top of the cakes with a skewer and pour the glaze over.  Leave cakes in the tins so they can absorb the glaze.  If you’re not using them til the next day you can cover them in foil and place them in the fridge.
  4. When ready to assemble place the vanilla cream ingredients into a bowl and mix until thick and holding its shape. Remove cakes from tins and place one on your serving platter.  Cover with half the cream, leaving a bit of an edge as the filling will squish down when you put the second cake n top.  Put the second cake on, cover with remaining cream and scatter the top with toasted coconut.

About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.