Carrot Coconut Cake Recipe

Name: Carrot Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour; 2 1/2 tsp. Calumet baking powder; 2 tsp. ground cinnamon; 3/4 cup (1 1/2 sticks) margarine or butter, softened; 1 1/2 cups sugar; 3 eggs; 1/2 cup milk; 2 cups grated carrots; 1 1/3 cups Baker's angel flake coconut; 1/2 cup Planters walnuts, chopped; 1 can (8 oz.) crushed pineapple in its own juice, undrained

Servings: persons

2 cups flour
2 1/2 tsp. Calumet baking powder
2 tsp. ground cinnamon
3/4 cup (1 1/2 sticks) margarine or butter, softened
1 1/2 cups sugar
3 eggs
1/2 cup milk
2 cups grated carrots
1 1/3 cups Baker's angel flake coconut
1/2 cup Planters walnuts, chopped
1 can (8 oz.) crushed pineapple in its own juice, undrained

1
Mix flour, baking powder and cinnamon in small bowl; set aside.
2
Beat margarine, sugar and eggs in medium bowl with electric mixer on medium speed until creamy.
3
Alternately stir in milk and flour mixture until blended.
4
Mix in carrots, coconut, walnuts and pineapple with juice until blended.
5
Spread into 2 greased 9 inch round cake pans.
6
Bake at 350 degrees for 40 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes.
7
Remove from pans;
8
cool completely on wire racks.
9
Frost cake with Coconut Cream Cheese Frosting. Garnish with coconut and carrot flowers, if desired.

1144

kcal

Calories

Fat

154

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups flour, 2 1/2 tsp. Calumet baking powder, 2 tsp. ground cinnamon, 3/4 cup (1 1/2 sticks) margarine or butter, softened, and more.

Yes, Carrot Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Coconut Cake

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