1. Pre-heat oven to 180deg.C. Line two 23cm round cake tins with Glad Bake. (see note)

2. Sift dry ingredients into a bowl. Add oil, eggs and vanilla. Beat well. Fold in walnuts, coconuts, carrot puree and pineapple.

3. Pour batter into prepared tins (if any mixture is left over, cook in muffin tins). Bake for 30-35 minutes, until edges have pulled away from side of tin and a wooden skewer inserted in centre comes out clean.

4. Cool on cake rack for 3 hours. Fill cake and cover sides with Cream-Cheese Frosting.

Cream-Cheese Frosting:

1. Cream together cream cheese and butter. Slowly sift icing sugar and continue beating until fully incorporated. Stir in vanilla and lemon juice.

make in muffin tins.

This recipe is taken from "The Silver Palate Cookbook" by Julee Rosso and Sheila Lukins, published by Doubleday.

Per serving: 8670 Calories (kcal); 623g Total Fat; (63% calories from fat); 127g Protein; 684g Carbohydrate; 1241mg Cholesterol; 2053mg Sodium Food Exchanges: 20 1/2 Grain(Starch); 11 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 117 1/2 Fat; 24 Other Carbohydrates