Where to buy
Carrot Cake Mix
Wright’s Carrot Cake Mix 500g
Crushed Pineapple 227g
(drained and reserved juice)
Drained Pineapple Juice + Water 200ml
Vegetable Oil 60ml (4 tbsp)
Desiccated Coconut 50g
Ripe Bananas (mashed) 2
Mascarpone Cheese 250g
Passion Fruit 4
Icing Sugar (sifted) 100g
Passion Fruit 1
METHOD (Makes 16 portions)
Place the cake mix, water and vegetable oil in a bowl and beat for 1-2 minutes to form a smooth batter.
Add the crushed pineapple, desiccated coconut and mashed bananas into the cake batter and mix in well.
Divide the mixture into 16 well greased individual mini round cake tins.
Bake in a lower half of a pre-heated oven 180°C (360°F, Gas Mark 4) for 18-20 minutes until firm to the touch.
Allow to cool in the tin for at least 30 minutes before removing onto a wire rack.
Scoop the pulp and the seeds from the passion fruits and mix with the mascarpone cheese.
Split each cake into two even layers and fill with the mascarpone filling.
For the “Topping”, scoop the seeds and pulp from the passion fruit and form a paste with the icing sugar, then drizzle over the cakes as per illustration.