Heat oven to 160C/fan 140C/gas 3. Grease
and line a deep, 20cm square tin with baking
paper. Sift the muscovado until it’s lump-free.
Tip into the largest bowl you have with the
flour, coconut, mixed spice, baking powder
and walnuts, then mix well. In a jug, whisk
together the oil, eggs and 2 tsp of the vanilla
extract, then pour over the dry ingredients.
Add the carrot, pineapple, reserved
pineapple juice and lime zest to the bowl,
then give everything a really good mix until
combined. Scrape into the tin, then bake on
a low to middle shelf for 1 hr, until a skewer
inserted comes out with just moist crumbs
clinging to it and no sticky mix. Once cool,
the cake can be frozen for up to 3 months,
then soak with the syrup once defrosted.
Meanwhile, make a lime syrup by gently
heating the caster sugar, lime juice and final
tsp of vanilla in a small pan. Once dissolved,
boil for a few mins until syrupy.
Leave the cake in its tin until cool enough
to handle, then turn upside-down onto a
wire rack. Using a skewer, poke holes all over
the cake and drizzle over the syrup a little at
a time, waiting for the last addition to soak
into the cake before pouring over any more.
Cool completely, then trim the edges. Will
keep for a few days in an airtight tin.
To serve, return the cake to a serving plate,
right side up, and place a doily, or a few
doilies, over the top. Dust liberally with
icing sugar, then very carefully lift off the
paper without disturbing the sugar. Serve
immediately, as the icing sugar will begin
to melt after a while, with a dollop of
something creamy on the side – try mixing
equal amounts of mascarpone and natural
yogurt with a little more icing sugar.