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Coconut Carrot Cake Recipe

Coconut Carrot Cake Recipe photo by Taste of Home

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I found this recipe in a cookbook years ago. It's easy to make, and my family loves its moistness. It's impressive when prepared in three layers. -Shirley Braithewaite, Onaway, Alberta

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Coconut Carrot Cake Recipe

Prep: 25 min. Bake: 35 min. + cooling

Yield: 12-14 Servings

25 35 60

Ingredients

2 cups sugar
1 cup canola oil
4 eggs
4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon salt
1 can (8 ounces) DOLE® Crushed Pineapple in 100% Pineapple Juice
2 cups grated carrots
1-1/2 cups flaked coconut
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2-1/2 cups confectioners' sugar
Orange paste food coloring
Parsley sprig

Directions

In a large bowl, beat the sugar, oil and eggs until well blended. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Drain pineapple, reserving juice; set juice aside. Stir in the pineapple, carrots and coconut (batter will be thick).
Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
For frosting, in a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar and enough of the reserved pineapple juice to achieve desired spreading consistency. Tint 1/4 cup frosting orange; place in a small resealable plastic bag. Cut a small hole in a corner of the bag; set aside.
Place one cake layer on a serving plate; spread with a third of the white frosting. Repeat layers twice. With orange frosting, pipe carrots on top; add parsley sprig for carrot top. Cover and store in the refrigerator. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 slice) equals 664 calories, 33 g fat (13 g saturated fat), 96 mg cholesterol, 526 mg sodium, 87 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Coconut Carrot Cake in Reminisce September/October 2003, p49

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Coconut Carrot Cake

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(1-1) of 1 reviews

Reviewed on Nov. 02, 2010 by Trilby Yost

I made this at Christmas 2009 especially for family members who do not like fruitcake. It was a big hit, and now I'm looking forward to making it again for the upcoming holiday season. I don't remember making any changes to the recipe. I didn't decorate the top as pictured, but I may try it this year.