THERMOMIX METHOD

Pre heat oven to 180°C.

Place carrot into TM mixing bowl and grate 5 sec / speed 6.  Add oil, eggs, vanilla, sugar, flour, bicarb soda, baking powder, cinnamon and salt and mix 5 sec / speed 5.  Scrape down sides of bowl.

Add pineapple and coconut and mix 10 sec / REVERSE / speed 5.

Pour into a greased 24cm cake tin and bake 45-60 minutes, until a skewer comes out clean.

Allow cake to cool in tin for 5 minutes then onto a wire rack.

NON THERMOMIX METHOD

Pre heat oven to 180°C.

Grate carrot, then add to a bowl along with the oil, eggs, vanilla, sugar and whisk to combine.

In a separate large bowl sift and mix together the flour, bicarb soda, baking powder, cinnamon and salt.  Pour in the wet ingredients and stir to combine.  Stir in the pineapple and coconut, then pour into a greased 24cm cake tin and bake 45-60 minutes, until a skewer comes out clean.

Allow cake to cool in tin for 5 minutes then onto a wire rack.