RoseS Coconut Carrot Cake Recipe

Name: RoseS Coconut Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 C unsifted flour; 2 1/2 t baking soda; 2 t cinnamon; 1 t salt; 1 C oil; 2 C sugar; 3 eggs; 1 8oz can crushed pineapple in juice; 2 C grated carrots; 1 1/3 C coconut; 1/2 C chopped walnuts; Frosting:; 1 C coconut; 3 oz pkg cream cheese; 4 oz butter; 3 C sifted powdered sugar; 1 T milk; 1/2 t vanilla

Servings: persons

2 C unsifted flour
2 1/2 t baking soda
2 t cinnamon
1 t salt
1 C oil
2 C sugar
3 eggs
1 8oz can crushed pineapple in juice
2 C grated carrots
1 1/3 C coconut
1/2 C chopped walnuts
Frosting:
1 C coconut
3 oz pkg cream cheese
4 oz butter
3 C sifted powdered sugar
1 T milk
1/2 t vanilla

1
Mix the dry ingredients together and set aside. In a large bowl, beat together the oil, sugar and eggs. Add the flour mixture and beat until smooth. Add the carrots, pineapple with juice, coconut and walnuts.
2
Pour into a 13 x 9 or bundt pan. Bake at 350u00b0 for 50-60 minutes, or until tester comes out clean. Cool in pan 10 minutes, then remove to cool completely on wire rack.
3
Frost with toasted coconut frosting:Toast the coconut at 350u00b0 until golden brown and dry, then cool completely.
4
In a large bowl, mix the butter and cream cheese until fluffy. Add the sugar, and enough milk to make a stiff frosting. Add the vanilla and beat at high speed until fluffy, about 3 minutes. Frost the cake and then press the toasted coconut on the entire cake.

2944

kcal

Calories

120

Fat

456

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 18 ingredients. The key ingredients include: 2 C unsifted flour, 2 1/2 t baking soda, 2 t cinnamon, 1 t salt, and more.

Yes, RoseS 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.

RoseS Coconut Carrot Cake

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RoseS Coconut Carrot Cake