Coconut Carrot Cake Recipe
Coconut Carrot Cake Recipe photo by Taste of Home

Coconut Carrot Cake Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES:12-14 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES: 12-14 servings

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) crushed pineapple
  • 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 McCormick® Pure Vanilla Extract
  • 2-1/2 cups confectioners' sugar
  • Orange paste food coloring
  • Parsley sprig

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.

Directions

  1. 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).
  2. 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.
  3. 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.
  4. 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.
Originally published as Coconut Carrot Cake in Reminisce September/October 2003, p49

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.

Reviews for Coconut Carrot Cake

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MY REVIEW
Reviewed Nov. 2, 2010

"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."

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