|Whole wheat flour||9 Ounce (250 Grams)|
|Baking powder||2 Teaspoon|
|Ground mixed spice||1 Teaspoon|
|Ground cinnamon||2 Teaspoon|
|Soya flour||3 Tablespoon|
|Soft brown sugar||6 Ounce (175 Grams)|
|Pecan nuts/Walnuts||2 Ounce, chopped (50 Grams)|
|Ripe banana||1 Large|
|Dried figs||2 Ounce, chopped (50 Grams)|
|Sultanas||1 Ounce (25 Grams)|
|Lime marmalade||1 Tablespoon|
|Carrots||5 Ounce, finely grated (150 Grams)|
|Oil||6 Fluid Ounce (175 Milliliter)|
|Creamed coconut||7 Ounce (200 Grams)|
|Hot water||3 Fluid Ounce (75 Milliliter)|
|Grated orange rind||1 Teaspoon|
|Icing sugar||4 Tablespoon|
|Orange juice||3 Tablespoon|
|Toasted desiccated coconut||4 Ounce|
Preheat the oven to 190Â°C/375Â°F/Gas mark 5.
Grease and base line a 20cm (8in) round cake tin.
Combine the wholewheat flour, baking powder and spices in a large mixing bowl.
Mix the soya flour with the water and stir into the bowl with the sugar and nuts.
Mash the banana and add it with the figs, sultanas, marmalade, carrots and oil.
Transfer the mixture to the prepared tin and level the top.
Bake in the oven for 40-50 minutes, or until firm to the touch.
Leave to cool in the tin.
Using a round bladed knife, ease the sides of the cake away from the tin, then carefully turn out and peel off the lining paper.
To make the icing, mash the creamed coconut in a bowl with some of the hot water, using a fork, then beat in the orange rind, icing sugar and orange juice with enough hot water to give the mixture a smooth consistency for spreading on the top and sides of the cake.
Sprinkle evenly with the toasted desiccated coconut.