COCONUT CARROT CAKE
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
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 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
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
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
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
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
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
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
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
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
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
Provided by Food Network
Categories dessert
Time 1h10m
Yield One 8-inch layer cake
Number Of Ingredients 24
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
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
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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