Coconut Carrot Cake

Photo by Grace M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

hefty cake slices or 24 cupcakes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • Cake:

  • 1 3/4

    cups granulated sugar

  • 3/4

    cup vegetable oil

  • 1/4

    cup cream of coconut

  • 3

    eggs

  • 1/2

    teaspoon vanilla extract

  • 1/2

    teaspoon coconut extract

  • 1

    (8-ounce) can crushed pineapple, undrained

  • 1-1/2

    cups all-purpose flour

  • 1/2

    cup whole wheat flour

  • 2

    teaspoons baking soda

  • 1

    teaspoon baking powder

  • 1

    teaspoon salt

  • 1

    tablespoon cinnamon

  • 2

    cups shredded carrots

  • 1

    cup flaked coconut

  • 1

    cup walnuts, chopped

  • Frosting:

  • 1

    cup butter, softened

  • 1

    cup cream of coconut

  • 1

    teaspoon salt

  • 1

    teaspoon coconut extract

  • 4

    cups powdered sugar

Directions

Preheat oven to 350F. Grease and flour two 9-inch round cake pans or line two muffin tins with paper cups. In a large bowl, beat together the sugar, oil, and cream of coconut. Add the eggs one at a time and mix well. Beat in the extracts and pineapple. In a smaller bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon. Add to the wet ingredients and beat just until moistened and smooth. Stir in the carrots, coconut, and walnuts. Divide evenly among the pans and bake for about 30-40 minutes, or until a toothpick comes out clean. Cool completely before frosting. To make the frosting, beat together the butter, cream of coconut, salt, and coconut extract until well-blended. Slowly beat in the powdered sugar until smooth.

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