Coconut Carrot Cake Recipes

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CARROT CAKE WITH COCONUT



Carrot Cake with Coconut image

From flowers blooming, birds chirping and your sudden desire to make the most delicious Carrot Cake with Coconut, it's clear that spring has sprung! Serving up a slice of this easy carrot cake recipe with cake mix and sweet cream cheese frosting is almost a rite of passage as the seasons change! This recipe requires no peeling and shredding carrots, thanks to Betty Crocker™ Super Moist™ Carrot Cake Mix. With the addition of shredded coconut, the cake is supremely moist, and plump raisins and crunchy chopped nuts lend it an out-of-this-world texture. A little orange peel adds zestiness to the cream cheese frosting that truly makes all the difference. Frost yours generously and watch this easy carrot cake recipe disappear, just like the winter snow!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 16

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ Carrot Cake Mix
1/2 cup orange juice or water
1/2 cup vegetable oil
1 can (8 oz) crushed pineapple in juice, undrained
1 teaspoon orange peel
1 teaspoon vanilla
4 eggs
1/2 cup chopped nuts
1/2 cup coconut
1/2 cup chopped raisins
1 to 2 teaspoons orange peel, if desired
1 container (1 lb) Betty Crocker™ Rich & Creamy Cream Cheese Frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans or 13x9-inch pan and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, orange juice, oil, pineapple, orange peel, vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.
  • Bake 8- or 9-inch rounds 30 to 35 minutes, 13x9-inch pan 37 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove rounds from pans to cooling racks. Cool completely, about 1 hour.
  • Stir orange peel into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting or frost top of 13x9-inch cake. Store in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 49 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 34 g, TransFat 1 1/2 g

COCONUT-CARROT CAKE



Coconut-Carrot Cake image

Love coconut? Get an extra hit in an easy carrot cake from a mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h18m

Yield 16

Number Of Ingredients 4

1 cup flaked coconut
1 box Betty Crocker™ Super Moist™ carrot cake mix
Water, vegetable oil and eggs called for on cake mix box
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting

Steps:

  • Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In ungreased shallow pan, spread coconut. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown. Reserve 2 tablespoons toasted coconut for garnish.
  • Make cake batter as directed on box. Fold remaining toasted coconut into batter. Pour into pan.
  • Bake as directed on box for fluted tube pan. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Drizzle frosting over top of cake. Sprinkle with reserved toasted coconut. Cut cake with serrated knife. Store loosely covered.

Nutrition Facts : Calories 260, Carbohydrate 30 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 18 g, TransFat 1/2 g

COCONUT CARROT CAKE



Coconut Carrot Cake image

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

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 14 servings.

Number Of Ingredients 18

2 cups sugar
1 cup canola oil
4 large 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 sweetened shredded coconut
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2-1/2 cups confectioners' sugar
Orange paste food coloring
Parsley sprig

Steps:

  • Preheat oven to 350°. 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). , Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in 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.

Nutrition Facts : Calories 664 calories, Fat 33g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 526mg sodium, Carbohydrate 87g carbohydrate (55g sugars, Fiber 2g fiber), Protein 7g protein.

CLASSIC CARROT-COCONUT CAKE



Classic Carrot-Coconut Cake image

Classic carrot-coconut cake is a Southern tradition. Ours has a healthy dose of ginger and cinnamon for a nice spice and cream cheese frosting sprinkled with pretty coconut flakes for a beautiful finishing touch.

Provided by Katherine Sacks

Categories     Cake     Easter     Spring     Carrot     Coconut     Cream Cheese     Ginger     Cinnamon     Buttermilk     Dessert     Texas

Yield Makes 1 (9-inch) double-layer cake

Number Of Ingredients 19

1 cup unsweetened shredded coconut
Nonstick vegetable oil spray
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 pound carrots, peeled, coarsely grated
1 cup buttermilk, room temperature
4 large eggs, room temperature
1 cup granulated sugar
3/4 cup (packed) dark brown sugar
2 teaspoons vanilla extract
3/4 cup vegetable oil
Classic Cream Cheese Frosting
1 cup unsweetened coconut flakes
Special Equipment
2 (9") round cake pans

Steps:

  • Position rack in center of oven; preheat to 350°F. Spread shredded coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3-5 minutes. Let cool 5 minutes.
  • Meanwhile, lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
  • Whisk toasted coconut, flour, baking powder, salt, baking soda, cinnamon, and ginger in a medium bowl. Combine carrots and buttermilk in another medium bowl.
  • Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla in a large bowl until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. Divide batter between prepared pans; smooth top.
  • Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 40-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.
  • Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake, domed side down, on platter. Spread 1 1/4 cups frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 2 cups frosting. Chill 30 minutes to let frosting set.
  • Spread remaining frosting over top and sides of cake, swirling top decoratively. Press coconut flakes into frosting on sides of cake. Chill at least 30 minutes or up to overnight to let frosting set.
  • Do Ahead
  • Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks.

COCONUT CARROT CAKE



Coconut Carrot Cake image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield One 8-inch layer cake

Number Of Ingredients 24

Butter or cooking spray, for greasing the pans
1 3/4 cups sugar
4 eggs
1 cup grapeseed oil
2 cups flour
2 teaspoons baking soda
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground fennel
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
A pinch of salt
3 cups shredded carrots
1 cup sweetened shredded coconut
Spiced Mascarpone Frosting, recipe follows
1/2 cup toasted coconut, for garnish
4 ounces cream cheese, at room temperature
4 ounces mascarpone cheese, at room temperature
2 tablespoons butter, at room temperature
3 1/2 to 4 cups icing sugar
1 tablespoon lemon juice
1 teaspoon ground cardamom
1/4 teaspoon ground cloves
A pinch of salt

Steps:

  • Preheat the oven to 350 degrees F. Grease two 8-inch-round cake pans and line each bottom with a round of parchment paper. Beat the sugar and eggs together until smooth and pale. Slowly beat in the oil, scraping the sides of the bowl so it is evenly blended. Sift together the flour, baking soda, cardamom, cinnamon, fennel, nutmeg, cloves and salt and add to the eggs. Continue to beat until it is just combined. Stir in the carrots and coconut and pour the batter into the prepared pans. Bake until the cake is firm to the touch and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool and remove the cakes to a cooling rack. Cool completely before frosting.
  • To frost: Place a cake layer on a cake platter and cover with a layer of the Spiced Mascarpone Frosting. Place the second layer on top of it and frost the rest of the cake. Scatter the toasted coconut on top.
  • Beat the cream cheese, mascarpone and butter together until smooth and creamy. Add the icing sugar, lemon juice, cardamom, cloves and salt and beat until light and fluffy. If the icing seems a little runny, add a little more icing sugar until it reaches the desired consistency. Use immediately for frosting the cake. Freeze any unused frosting for another use.

CARROT-COCONUT BIRTHDAY CAKE



Carrot-Coconut Birthday Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h50m

Yield one 9-inch cake (10 to 12 servings)

Number Of Ingredients 20

Canola oil cooking spray
1 cup coconut flour, plus extra for dusting cake pans
1 cup room temperature coconut oil
1 cup coconut sugar
1/3 cup honey
3 large eggs
2 cups gluten-free oat flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 teaspoon ground ginger
1/2 teaspoon baking powder
One 13.5-ounce can unsweetened coconut milk (about 1 3/4 cups), shaken
1 1/2 cups shredded carrots (3 to 4 large carrots)
1 cup unsweetened natural applesauce
24 ounces cream cheese, at room temperature
1/4 cup honey
1/4 cup powdered sugar
1/3 cup unsweetened coconut cream (skimmed from an unshaken can of coconut milk)
1/3 cup toasted coconut flakes, for garnish

Steps:

  • For the carrot-coconut birthday cake: Preheat the oven to 350 degrees F. Spray three 9-inch round cake pans with cooking spray and lightly coat them with coconut flour.
  • In a stand mixer fitted with the paddle attachment, mix together the coconut oil, coconut sugar, honey and eggs until creamy. (Don't worry if the mixture looks broken; the batter will become smooth as you add more ingredients.)
  • In a large bowl, whisk together the coconut flour, oat flour, cinnamon, baking soda, salt, ground ginger and baking powder. Add half of the dry ingredients to the wet ingredients and mix until evenly incorporated. On low speed, mix in the coconut milk until combined and then gradually add the remaining half of the dry ingredients. Turn the machine off and scrape down the sides of the bowl to ensure all the ingredients are incorporated. Fold in the carrots and applesauce. Divide the batter among the prepared cake pans.
  • Bake until the cakes begin to pull away from the sides of the pans and a toothpick inserted in the center comes out clean, 25 minutes. Let cool in the pans for 10 minutes.
  • Run a paring knife around the edge of the pans and then invert the cakes onto 2 racks. Let cool completely. (Do not move the cakes around too much; they are delicate.)
  • For the coconut cream cheese frosting: In a stand mixer fitted with the whisk attachment, whip the cream cheese, honey, powdered sugar and coconut cream on high speed until fluffy and evenly incorporated.
  • To assemble the cake: Place one cake layer on a 10-inch (or larger) cake stand. Scoop a quarter of the frosting on top and spread it to the edges. Stack another cake layer on top and spread with another quarter of the frosting. Stack the third cake layer and spread a third quarter of the frosting around the entire cake to serve as a crumb coat.
  • Refrigerate the cake for at least 30 minutes before frosting the entire cake with the remaining frosting. Sprinkle the coconut flakes over the top.

CARROT PINEAPPLE CAKE I



Carrot Pineapple Cake I image

The carrots and pineapple work together to keep this cake moist and wholesome.

Provided by Linda

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h15m

Yield 24

Number Of Ingredients 16

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 ¾ cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese
¼ cup butter, softened
2 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
  • Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
  • To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 37.6 g, Cholesterol 38.6 mg, Fat 19.1 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5.8 g, Sodium 287.7 mg, Sugar 27.5 g

CARROT COCONUT CAKE



Carrot Coconut Cake image

Look no further for coconut cake recipes than our Carrot Coconut Cake! Mixing ideas from carrot cake and coconut cake recipes, this cake is sure to please.

Provided by My Food and Family

Categories     Cakes

Time 1h50m

Yield 16 servings

Number Of Ingredients 12

2 cups flour
2-1/2 tsp. baking powder
2 tsp. ground cinnamon
3/4 cup butter or margarine, softened
1-1/2 cups sugar
3 eggs
1/2 cup milk
2 cups shredded carrots
1 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup chopped walnuts
1 can (8 oz.) crushed pineapple in juice, undrained
1 recipe PHILADELPHIA Cream Cheese Frosting

Steps:

  • Heat oven to 350°F.
  • Mix flour, baking powder and cinnamon until blended.
  • Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Add flour mixture alternately with milk, beating well after each addition. Add carrots, coconut, nuts and pineapple; mix well. Pour into 2 (9-inch) round pans sprayed with cooking spray.
  • Bake 40 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely. Fill and frost cake layers with PHILADELPHIA Cream Cheese Frosting.

Nutrition Facts : Calories 480, Fat 22 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 85 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g

BEA'S CARROT COCONUT CAKE



Bea's Carrot Coconut Cake image

My mom passed this recipe along to me many years ago. It's a favorite of family and friends.

Provided by Karen Keller

Categories     Coconut Cake

Time 2h

Yield 24

Number Of Ingredients 16

2 cups white sugar
1 ¼ cups vegetable oil
3 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups flaked coconut
2 cups shredded carrots
1 cup drained fruit cocktail
1 cup chopped walnuts
1 (8 ounce) package cream cheese, softened
5 tablespoons margarine, or more to taste
2 teaspoons vanilla extract
3 cups confectioners' sugar
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Whisk white sugar, vegetable oil, eggs, and 2 teaspoons vanilla extract together in a bowl; stir in flour, baking soda, and salt until batter is well mixed. Fold coconut, carrots, fruit cocktail, and 1 cup walnuts into batter; pour into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cake cool to room temperature, about 1 hour.
  • Beat cream cheese, margarine, and 2 teaspoons vanilla extract together until smooth and creamy; add confectioners' sugar and beat until frosting is smooth. Fold 1 cup walnuts into frosting; spread over cooled cake.

Nutrition Facts : Calories 426.3 calories, Carbohydrate 46.6 g, Cholesterol 33.5 mg, Fat 25.8 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 236.5 mg, Sugar 35.6 g

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From coccomio.com


COCONUT CARROT CAKE CUPCAKES RECIPE (EASTER RECIPE)
2021-03-29 Preheat oven to 350 degrees. Mix together cake mix, crushed pineapple with juice, coconut, water, vegetable oil, eggs, and raisins until well combined. Scoop mixture into cupcake liners filling them about 3/4 the way full. Bake for 18-21 minutes or until toothpick inserted comes out clean. Cool completely.
From sixsistersstuff.com


COCONUT CARROT CAKE MUFFINS RECIPE - COOK.ME RECIPES
2022-04-09 To start off these muffins, preheat the oven to 350 °F and toast the shredded coconut until golden. Then, whisk together the dry ingredients. Combine the wet ingredients. Next, mix the wet with the dry – nothing fancy. Divide …
From cook.me


COCONUT CARROT CAKE BEST RECIPES
How to make a carrot and coconut cake? Sift together the flour, baking soda, cardamom, cinnamon, fennel, nutmeg, cloves and salt and add to the eggs. Continue to beat until it is just combined. Stir in the carrots and coconut and pour the batter into the prepared pans. Bake until the cake is firm to the touch and a toothpick inserted into the ...
From findrecipes.info


MOIST CARROT CAKE WITH PINEAPPLE - THERESCIPES.INFO
March 3, 2020. Jump to Recipe. This Super Moist Carrot Cake recipe is full of freshly grated carrots, pineapple, coconut, pecans and for extra moistness buttermilk! Wonderfully moist and perfectly spiced, this cake is 100% made from scratch right down to the delicious spoon licking creamy cream cheese frosting!
From therecipes.info


TROPICAL CARROT CAKE WITH COCONUT CREAM CHEESE FROSTING
2004-08-20 Step 1. Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 …
From epicurious.com


COCONUT AND CARROTS CAKE | THE COOKING GLOBETROTTER
Cake; 3 eggs 150 g brown sugar 120 g butter, melted – use sunflower seeds oil for a lactose-free cake 100 g flourof your choice 15 tsp cinnamon powder 5 tsp ginger, grated 1 tsp baking powder 1 tsp baking soda 5 tsp salt 100 g coconut flakes 200 g carrots, grated – about 3 big carrots: Frosting; 1 tbsp coconut flakes
From thecookingglobetrotter.com


CARROT CAKE RECIPE WITH PINEAPPLE, COCONUT, AND NUTS {FROM …
2018-05-28 Preheat the oven to 350 degrees. In a large bowl, beat together the sugar and oil. Add in the eggs, beating well. In a separate bowl, sift together the flour, baking powder and soda, salt and cinnamon. Blend the flour in with the wet ingredients. Gently fold in the carrots, drained pineapple, coconut and walnuts.
From tastesoflizzyt.com


PINEAPPLE CARROT COCONUT CAKE - SIMPLY SCRATCH
2010-11-12 Instructions. Preheat your oven to 350°F and butter and line two 9 inch cake pans with wax or parchment paper. Mix flour, baking powder, cinnamon and nutmeg until well blended; set aside. Add a cup of fresh pineapple to a mini food processor with any juices and puree until it measures 1 cup, adding more if needed.
From simplyscratch.com


TO DIE FOR CARROT CAKE - MY NANA'S FOOLPROOF RECIPE!
2019-04-04 Add #2 ingredients. Stir in #3 ingredients. Pour into a lightly greased 9 x 13 , two 9-inch pans or three 8-inch pans. ( The cake is very moist so cutting parchment for the bottom of your pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
From momontimeout.com


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