Coconut Carrot Wedding Cake Recipes

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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

You can't really go wrong with carrot cake, and this deluxe recipe is no exception. Packed with shredded carrots, juicy pineapple, coconut flakes and chopped nuts, it's truly loaded. To take it over the top, this carrot cake with coconut is generously topped with a homemade cream cheese frosting that has the perfect balance of sweet and tangy. It's a good thing this cake serves 12, because there's no doubt everyone will be back for seconds!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 12

Number Of Ingredients 16

1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal™ white whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 can (8 oz) crushed pineapple in juice, drained (1/2 cup)
1 cup chopped walnuts or pecans, finely chopped
1/2 cup coconut
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
4 cups powdered sugar

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan or 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
  • In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, vanilla and salt; beat on medium speed 1 minute. Stir in carrots, pineapple, nuts and coconut (batter will be thick). Pour into pan(s).
  • Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • Meanwhile, make Cream Cheese Frosting. In medium bowl, beat cream cheese, butter and milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.
  • Frost 13x9-inch cake or fill and frost round layers with frosting. Store covered in refrigerator.

Nutrition Facts : ServingSize 1 Serving

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

A PLUS CARROT CAKE



A Plus Carrot Cake image

Tired of the same old, boring carrot cake? THIS is the Carrot cake you'll love forever! A little different because some of the ingredients aren't what you'd find in a 'normal' carrot cake. My own MOTHER, who despises anything coconut, had two helpings for dessert and took some home!! Don't knock it until you try it!! You'll never go back to that boring recipe again.

Provided by HEATHERINPUYALLUP

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h20m

Yield 24

Number Of Ingredients 16

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon allspice
4 eggs
2 cups white sugar
2 teaspoons vanilla extract
1 ¼ cups vegetable oil
2 cups grated carrots
1 (20 ounce) can crushed pineapple, drained
½ cup sweetened flaked coconut
1 cup chopped walnuts
1 cup raisins

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15x2 inch baking dish or 10 inch Bundt pan with cooking spray.
  • In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir in the dry ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the batter into the prepared pan, and spread evenly.
  • Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the cake comes out clean.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 36.7 g, Cholesterol 31 mg, Fat 16.1 g, Fiber 1.7 g, Protein 3.4 g, SaturatedFat 2.8 g, Sodium 156 mg, Sugar 25.5 g

COCONUT-FROSTED CARROT CAKE



Coconut-Frosted Carrot Cake image

Too often carrot cake seems like a throw back to the 70s, when they were dense and tasted ultimately too good for you. This version is moist, sweet and has a complex combination of spices and zest that all come through. Adding a bit of lemon to the icing brings out the bright flavors of the cake and the Lyle's Golden Syrup kicks over the top. I think the creamy topping is key to the success of the carrot cake! In fact, I make a really large batch and always have a bit left over to spread on toast.

Provided by Food Network

Categories     dessert

Time 1h30m

Yield one 9-inch cake

Number Of Ingredients 25

1 pound finely grated carrots
1 1/4 cups sugar
1 cup firmly packed brown sugar
1 1/4 cup canola oil
4 extra large eggs, at room temperature
2 teaspoons pure vanilla
Finely grated zest of 1 large orange
2 1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmegs
1 1/4 cups sweetened shredded coconut
1 cup chopped dried apricots and dried cherries
28 ounces cream cheese, softened
8 ounces unsalted butter, softened
2 teaspoons pure vanilla
1/4 teaspoon lemon extract (optional)
2 teaspoons lemon juice
5 cups confectioners' sugar
2 tablespoons Lyle's Golden Syrup or honey
2 cups sweetened shredded coconut for pressing on the outside of the cake

Steps:

  • Grease two 9-inch cake pans and line with parchment circles. Preheat oven to 350 degrees F.
  • Grate the carrots using the grater attachment on a Food Processor , or use a Box Grater (if using the box grater, use the finer side) .
  • After they are grated, use the blade on the food processor to chop the carrots more finely.
  • In a small bowl whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
  • In a large bowl, whisk together the sugar, brown sugar, oil, eggs, vanilla, and zest. Whisk in the dry ingredients, just until combined. Using a spoon, stir in the carrots and dried fruit.
  • Fold in the coconut.
  • Divide the batter into the two prepared pans and bake for about 30 minutes, or until a tester comes out clean.
  • Let cakes cool completely in the pans on a wire rack.
  • Make the icing by blending the cream cheese, butter, vanilla, lemon extract, lemon juice, confectioners' sugar and Lyle's Golden Syrup, until smooth.
  • Put one of the layers of cake on a 9-inch cardboard round and then top it with 1 cup of the cream cheese icing.
  • Cover the cake with a thin crumb coat. Then finish with a smooth coat of icing on the cake. I ran my spatula tip around the icing to create the swirls, but you'll be pressing coconut on the outside, so don't worry about getting this effect.
  • Before moving the cake to the platter, lift it and gently press the shredded coconut onto the top and sides.
  • This cake is wonderful the next day or even the following. Just wrap it well and refrigerate....if there is any left!

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.

COCONUT CARROT WEDDING CAKE



Coconut Carrot Wedding Cake image

Found this recipe on on a OAMC website, 30daygourmet.com. except I used fresh grated carrot, instead of the baby food. This cake is a sure hit! It's very rich and filling but you just can't seem to stop eating it. This will be my only carrot cake recipe from now on. Excellent for freezing ahead.

Provided by wirkwoman1

Categories     Dessert

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 18

3 eggs, beaten
2 cups sugar
1/2 cup grated carrot
1/2 cup applesauce
1/2 cup vegetable oil
1 cup crushed pineapple, not drained
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 cup flaked coconut
1 cup chopped walnuts
8 ounces cream cheese, softened
1/2 cup margarine, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
1 cup chopped walnuts

Steps:

  • Assembly Directions:
  • In a large bowl, combine cake ingredients. Mix well. Pour into 9x13 oiled pan or two 9-inch round oiled pans.
  • Bake at 350 degrees for 35-40 minutes.
  • While cake is baking, make frosting. Combine cream cheese, margarine and vanilla. Add confectioner's sugar 1 cup at a time. Beat until smooth.
  • Cool cake. Frost then top with chopped walnuts. Serve now or freeze for later.

Nutrition Facts : Calories 778.6, Fat 39.3, SaturatedFat 9.9, Cholesterol 67.3, Sodium 599.9, Carbohydrate 102.8, Fiber 3.2, Sugar 79.7, Protein 8.3

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CARROT SHEET CAKE WITH TOASTED COCONUT - TASTE AND TELL
2022-03-03 Instructions. Preheat the oven to 350ºF. Line a 15×10-inch sheet pan with parchment paper. In a large bowl, or the bowl of a stand mixer, beat together the sugar, vegetable oil, and applesauce. Add in the eggs, one at …
From tasteandtellblog.com


CARROT WEDDING CAKE RECIPE
Jul 2, 2021 - Carrot Wedding Cake Recipe | Chelsea Sugar
From pinterest.nz


BEST OLD-FASHIONED CARROT CAKE WITH PINEAPPLE & COCONUT - MINT
2021-08-27 Preheat your oven to 350°F and grease/line your cake pans with parchment. Prepare the “schtuff.”. Shred carrots, then stir together chopped pecans, raisins, and coconut. Whisk together the dry ingredients. Stir together all the wet ingredients. Combine the dries, wets, and melted butter until smooth-ish.
From mintandmallowkitchen.com


COCONUT CARROT WEDDING CAKE – 30 DAY GOURMET
In a large bowl, combine cake ingredients. Mix well. Pour into 9×13 oiled pan or two 9-inch round oiled pans. Freezing & Cooking Directions: Bake at 350 degrees for 35-40 minutes. While cake is baking, make frosting. Combine cream cheese, margarine and vanilla. Add confectioner’s sugar 1 C. at a time. Beat until smooth. Cool cake. Frost then ...
From 30daygourmet.com


COCONUT CARROT CAKE - MOIST CARROT CAKE RECIPE- PLATTER TALK
2020-04-30 After the coconut is toasted, combine the flour, spices, and the leavening agents in a mixing bowl. 2. And then stir in the toasted coconut. 3. In a separate bowl, add the carrots and buttermilk. 4. Then stir the carrot and buttermilk together. 5. Combine the eggs and sugar, along with the vanilla.
From plattertalk.com


COCONUT CARROT WEDDING CAKE RECIPE - WEBETUTORIAL
Coconut carrot wedding cake is the best recipe for foodies. It will take approx 50 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make coconut carrot wedding cake at your home.. The ingredients or substance mixture for coconut carrot wedding cake recipe that are useful to cook such type of recipes are:
From webetutorial.com


CARROT WEDDING CAKE RECIPE | RECIPE | WEDDING CAKE RECIPE, CAKE ...
Dec 12, 2018 - Carrot Wedding Cake. Dec 12, 2018 - Carrot Wedding Cake. Dec 12, 2018 - Carrot Wedding Cake. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures. Log in. Sign up. Explore • Weddings • Wedding Cakes • …
From pinterest.nz


COCONUT AND CARROT CAKE RECIPE | NESTLé FAMILY ME
1½ cups plain flour or 210 g, sifted 1 cup caster sugar or 200 g 1 teaspoon ground cinnamon 1½ teaspoons baking powder ¼ teaspoon ground nutmeg
From nestle-family.com


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