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 shredded carrots; 1 cup BAKER'S ANGEL FLAKE Coconut; 1/2 cup chopped PLANTERS Walnuts; 1 can (8 oz.) crushed pineapple in juice, undrained; Cobertura clasica de queso crema

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 shredded carrots
1 cup BAKER'S ANGEL FLAKE Coconut
1/2 cup chopped PLANTERS Walnuts
1 can (8 oz.) crushed pineapple in juice, undrained
Cobertura clasica de queso crema

1
Preheat oven to 350F.
2
Mix flour, baking powder and cinnamon until well blended; set aside.
3
Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy.
4
Add eggs, one at a time, mixing well after each addition.
5
Add flour mixture alternately with the milk, beating until well blended after each addition.
6
Add carrots, coconut, walnuts and pineapple with its juice; mix well.
7
Pour evenly into two greased 9-inch round cake pans.
8
Bake 40 min.
9
or until toothpick inserted in centers comes out clean.
10
Cool in pans 10 min.
11
Remove from pans to wire racks; cool completely.
12
Place one of the cake layers on serving plate; spread with some of the PHILADELPHIA Cream Cheese Frosting.
13
Cover with remaining cake layer.
14
Spread top and side of cake with remaining frosting.
15
Store in refrigerator.

994

kcal

Calories

Fat

126

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 12 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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