Crushed pineapple and shredded carrots add sweetness and moisture, ground cardamom and vanilla extract make the cake smell heavenly, and toasted walnuts add a nice crunch to offset the tender cake.
Bring to the boil and cook for 15 minutes. Remove the pineapple and set aside. Line the sides of a lightly greased 22cm-round cake tin with non-stick baking paper. Layer the pineapple over the base ...
You’re also getting my recipe for the best dip for coconut shrimp you’ve ever had, a sweet pineapple dipping sauce. If you love the coconut shrimp at Red Lobster and other seafood restaurants, you are ...