Coconut Carrot Cake – a delicious recipe with carrot cake, vegetable oil, eggs, pineapple, carrot, coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees.
2
Grease bottoms of 2 8 or 9 inch cake pans and lightly flour.
3
Beat cake mix, oil, eggs, pineapple and carrots in large bowl with electric mixer on low speed 30 seconds, beat on medium for 2 minutes.
4
Stir in raisins and 1 cup of the coconut reserving the rest for later.
5
Pour batter into prepared pans.
6
Bake for 35 to 40 minutes checking for doneness after 30 minutes with a toothpick.
7
Cool for 10 minutes in pan then remove from pan to cool on wire rack until completely cool.
8
When cake layers are completely cool fill layer and frost top and sides with both cans of frosting for a really thick covering.
9
Take remaining coconut and lightly press to top and sides of cake, covering entire cake in cocount.
620
kcal
Calories
57
g
Fat
13
g
Carbs
17
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (15 1/4 ounce) package carrot cake mix, ½ cup vegetable oil, 4 eggs, 1 (8 ounce) can crushed pineapple in juice, undrained, and more.
Yes, Coconut Carrot 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.
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