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Coconut Carrot Cake

 Coconut Carrot Cake
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
12-14 ServingsPrep: 25 min. Bake: 35 min. + cooling

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

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).

2 of 2

Coconut Carrot Cake (continued)

Directions (continued)

  • 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.