Coconut Carrot Cake

By connieo

Ingredients

• 1 3/4 cups granulated sugar, plus more for pans
• 2 1/2 cups all-purpose flour
• 2 tsp ground cinnamon
• 2 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 4 eggs, lightly beaten
• 2 tbsp grated fresh ginger
• 1 cup vegetable oil or canola oil
• 3 cups grated carrots
• 1/2 cup chopped pecans
• 1 1/2 cups flaked coconut, toasted
• Cream Cheese Frosting
• Large coconut shavings, toasted

Details

Servings 16
Preparation time 30mins
Cooking time 75mins

Preparation

Step 1

1. Heat oven to 350*F. Grease three 8-inch round cake pans; line bottoms with parchment paper. Grease & sprinkle with granulated sugar; tap out excess. In a medium bowl, stir together the flour, cinnamon, baking powder, baking soda and salt; set aside.
2. In a large bowl, combine eggs & granulated sugar. Stir in ginger & oil. Stir in flour mixture until well combined. Fold in grated carrots, pecans & toasted flaked coconut.
3. Divide batter evenly among prepared pans & bake for 25 to 30 minutes or until cakes spring back when lightly touched in the center. Cool layers in pans on wire racks for 15 minutes. Turn cakes out of pans; peel off parchment paper. Cool completely on wire racks, top sides up.
4. Place one cake layer, bottom side up, on a serving plate. Spread with 1 cup Cream Cheese Frosting. Top with second cake layer, bottom side up. Spread with another 1 cup Cream Cheese Frosting. Top with remaining layer, top side up; spread top of cake with remaining Cream Cheese Frosting. Garnish with toasted coconut shavings.

CREAM CHEESE FROSTING

While cakes are baking, in a large bowl beat one 8-oz pkg cream cheese, softened, & 3/4 cup butter, softened, with an electric mixer on medium speed until smooth. Add 1 lb powdered sugar (4 cups) & 1 tsp vanilla extract & beat just until combined & smooth.

TOASTING COCONUT

Spread coconut on a baking sheet & place in a preheated 325*F oven for 5 to 10 minutes, stirring once. Watch closely. Sweetened coconut may toast more quickly.