Side Pannel
Carrot Coconut Cake
Carrot Coconut Cake
- Recipe Submitted by berry on 03/28/2014
Category: Refrigerator, Microwave, Eggs, Fruit, Cakes
Ingredients List
- 2 cups Unbleached All Purpose Flour
- 2-1/2 teaspoons of Baking Powder
- 2 tsp. ground Cinnamon
- 1/4 teaspoon Nutmeg
- 3/4 cup (1-1/2 sticks) Unsalted Butter, softened
- 1-1/2 cups Sugar
- 3 whole Eggs
- 1/2 cup Whole Milk
- 2 cups grated Carrots
- 1 cup flaked Coconut
- 1 cup (8 oz.) fresh Pineapple, crushed
- 1 recipe for Cream Cheese Frosting
- Optional: 1/2 cup chopped Walnuts
Directions
Preheat your oven to 350°F. 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. Pineapple should be slightly chunky and resemble "canned" crushed pineapple. Set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing until well blended. Add flour mixture alternately with milk, beating until well blended after each addition. Add carrots, coconut, and pineapple {walnuts too if you're using them}; mix well. Pour evenly into 2 greased 9-inch round cake pans.
Bake for 35-40 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 to 15 minutes. Remove from pans; cool completely on wire racks. Place 1 of the cake layers on serving plate upside down, remove wax paper and spread with Cream Cheese Frosting. Cover with remaining cake layer {upside down} remove wax paper again and spread top and side of cake with remaining frosting. Cut a huge piece for yourself and enjoy!
Like any cream cheese frosted goodie, make sure you store this cake in refrigerator.
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. Pineapple should be slightly chunky and resemble "canned" crushed pineapple. Set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing until well blended. Add flour mixture alternately with milk, beating until well blended after each addition. Add carrots, coconut, and pineapple {walnuts too if you're using them}; mix well. Pour evenly into 2 greased 9-inch round cake pans.
Bake for 35-40 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 to 15 minutes. Remove from pans; cool completely on wire racks. Place 1 of the cake layers on serving plate upside down, remove wax paper and spread with Cream Cheese Frosting. Cover with remaining cake layer {upside down} remove wax paper again and spread top and side of cake with remaining frosting. Cut a huge piece for yourself and enjoy!
Like any cream cheese frosted goodie, make sure you store this cake in refrigerator.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
