Pineapple carrot cake

Preheat oven to 180°C/ 160°C fan-forced. Grease and line two loaf tins.

Combine the sugars in the bowl of a food processer. Add the eggs, and blend on low speed for 1 minute. With the food processor running, add the oil in a thin stream until well emulsified. Add the drained Golden Circle Crushed Pineapple, carrots and coconut. Process until finely chopped.

Sift together the dry ingredients into a large mixing bowl. Add the carrot mixture, sultanas and nuts. Stir until just combined, being careful not to overmix.

Divide the batter equally between the cake tins. Bake for 45-50 minutes, or until a skewer inserted into the cake comes out cleanly. Cool in the tin before inverting onto a wire cake rack to cool.

To make the cream cheese icing: beat the cream cheese and butter in a bowl until pale and creamy. Gradually mix in the icing sugar. Spoon over the cooled cake, smoothing with the back of a spoon. Grate orange zest over the top before serving.