Tropical Carrot Cake with Coconut Cream Cheese Frosting

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AuthoradminDifficultyIntermediate

This cake can be prepared one day ahead. Sweetened cream of coconut is available in the liquor section of most supermarkets.

Yields4 Servings
Prep Time45 minsCook Time1 hr 30 minsTotal Time2 hrs 15 mins
Cake:
 2 ⅓ cups sifted all purpose flour
 1 cup weetened flaked coconut
 1 cup dry-roasted macadamia nuts
 ¾ cup chopped crystallized ginger
Frosting:
 ¾ cup (1 1/2 sticks) unsalted butter, room temperature
 2 cups powdered sugar
 ¾ cup canned sweetened cream of coconut (such as Coco López)
For cake:
1

Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.

2

Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.

3

Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.

Ingredients

Cake:
 2 ⅓ cups sifted all purpose flour
 1 cup weetened flaked coconut
 1 cup dry-roasted macadamia nuts
 ¾ cup chopped crystallized ginger
Frosting:
 ¾ cup (1 1/2 sticks) unsalted butter, room temperature
 2 cups powdered sugar
 ¾ cup canned sweetened cream of coconut (such as Coco López)

Directions

For cake:
1

Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.

2

Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.

3

Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.

Tropical Carrot Cake with Coconut Cream Cheese Frosting

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