EASTER PASSION CAKE

Takes 1hr 10min, plus cooling serves 16

300g golden caster sugar 3 eggs 300ml sunflower oil 1tsp vanilla extract 300g selfraising flour, sieved 2tsp ground cinnamon 60g desiccated coconut 150g carrot, peeled and grated 225g can pineapple, drained and crushed in a blender FOR the FILLING & Decoration 500g tub mascarpone 1tbsp vanilla extract

60g caster sugar 8tbsp lemon curd handful of chocolate mini eggs

1 Preheat the oven to 190°C/fan 170°C/gas 5. Put the sugar, eggs, oil and vanilla into a bowl and whisk for a few min, until pale and combined. 2 Sieve in the flour and cinnamon. Fold in the coconut, carrot and pineapple. Divide mixture between

two greased 20cm tins. Bake for 30min. Turn out onto a wire rack to cool. 3 To make the filling, mix together the mascarpone, vanilla and sugar. 4 Slice each cake in half, horizontally. Spread one layer with 4tbsp lemon curd. Top with another cake and spread with half the mascarpone mixture. Repeat with the other two cake layers and decorate with the chocolate eggs.