Carrot Coffee Cake

By jtoro_318

Ingredients

• (cake)
• 3/4 cup vegetable oil
• 1/2 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 cup shredded carrot
• 1/2 cup drained crushed pineapple
• 1/2 cup chopped pecans
• 1/2 cup sweetened flaked coconut
• (coconut pecan crumble)
• 1/2 cup sweetened flaked coconut
• 1/3 cup chopped pecans
• 1 1/2 tablespoons firmly packed light brown sugar
• 1 tablespoon unsalted butter, melted
• (buttermilk whipped cream)
• 1 cup heavy whipping cream
• 1/2 cup whole buttermilk
• 2 1/2 tablespoons granulated sugar

Details

Servings 8

Preparation

Step 1

(cake)
1. Preheat over to 350 degrees. Spray a 9-inch round cake pan with baking spray with flour.
2. In the bowl of a stand mixer fitted with the paddle attachment, beal oil, sugars, eggs, and vanilla at medium speed until combined.
3. In a medium bowl, whisk together flour, cinnamon,baking powder, and salt. Reduce mixer speed to low. Gradually add flour mixture to oil mixture, beating just until combined. Stir in carrot, pineapple, pecans, and coconut. Spread batter into prepared pan.
4. Bake for 25 minutes. Sprinkle with coconut-pecan crumble, and bake until a wooden pick inserted in center comes out clean, about 10 minutes more. Let cool in pan for 10 minutes. Remove from pan, and let cool on a wire rack. Serve warm or at room temperature with buttermilk whipped cream.

(coconut-pecan crumble)
1. In a medium bowl, stir together coconut, pecans, brown sugar, and flour. Using a wooden spoon, stir in melted butter until mixture is crumbly.

(buttermilk whipped cream)
1. In the bowl of a stand mixer fitted with the whisk attachment, beat cream and buttermilk at high speed until foamy. Gradually add sugar, beating until stiff peaks form. Serve immediately.