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Coconut Carrot Cake

Coconut Carrot Cake - Xwcg89 A recipe image
This Coconut Carrot Cake is a moist, flavorful dessert that balances the earthy sweetness of grated carrots with tropical notes from crushed pineapple and toasted coconut. Spiced with warm cinnamon and salt, the cake is incredibly tender thanks to the addition of oil and eggs. It&# 226;ÂÂs crowned with a rich, tangy cream cheese frosting studded with coconut flakes, offering a delightful textural contrast. Perfect for potlucks, holidays, or any time you crave a comforting, indulgent treat, this cake brings a homemade warmth to your table. It pairs beautifully with coffee or tea.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 2076.5
Dietary: Vegetarian
Description
This Coconut Carrot Cake is a moist, flavorful dessert that balances the earthy sweetness of grated carrots with tropical notes from crushed pineapple and toasted coconut. Spiced with warm cinnamon and salt, the cake is incredibly tender thanks to the addition of oil and eggs. It&# 226;ÂÂs crowned with a rich, tangy cream cheese frosting studded with coconut flakes, offering a delightful textural contrast. Perfect for potlucks, holidays, or any time you crave a comforting, indulgent treat, this cake brings a homemade warmth to your table. It pairs beautifully with coffee or tea.
Ingredients
  • 2 cup Unsifted all purpose flour
  • 2 1/2 teaspoon Baking soda
  • 2 teaspoon Cinnamon
  • 1 teaspoon Salt
  • 1 cup Oil
  • 3 Eggs
  • 2 cup Sugar
  • 1 can Oz crushed pinapple in juic
  • 2 cup Grated carrots
  • 1 1/3 cup Coconut
  • 1/2 cup Chopped nuts
Directions
  1. 1
    Preheat oven to 350ðF (175ðC). Grease a 13x9 inch baking pan.
  2. 2
    In a small bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  3. 3
    In a large bowl, beat the oil, sugar, and eggs together until well combined and slightly thickened.
  4. 4
    Add the flour mixture to the wet ingredients and beat until just smooth. Do not overmix.
  5. 5
    Fold in the crushed pineapple (with juice), grated carrots, chopped nuts, and half of the coconut until evenly distributed.
  6. 6
    Pour the batter into the prepared pan and spread evenly.
  7. 7
    Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan.
  8. 8
    For the frosting: In a dry skillet, toast the remaining coconut over medium heat until golden brown. Set aside to cool.
  9. 9
    In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
  10. 10
    Gradually add the confectioners sugar, milk, and vanilla, beating until the frosting is light and fluffy.
  11. 11
    Fold half of the toasted coconut into the frosting.
  12. 12
    Spread the frosting evenly over the cooled cake. Sprinkle the remaining toasted coconut on top.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 2076.5kcal
% Daily Value *
Total Fat 112.1g173%
Saturated Fat 33.9g170%
Cholesterol 139.9mg47%
Sodium 5040.1mg211%
Total Carbohydrate 255.9g86%
Dietary Fiber 17.5g70%
Sugars 142.2g
Protein 25.6g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: carrot cake, coconut, dessert, baking, cream cheese frosting, pineapple, cinnamon, moist cake, vegetable cake, holiday dessert, potluck, spiced cake, grated carrots, toasted coconut, easy cake, family favorite, comfort food, sweet treat, layer cake, homemade
Read it online: https://www.chefs-mate.com/recipe/coconut-carrot-cake-xwcg89-a/