Carrot Coconut Cake

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photo by:kraft

Cream cheese frosting and coconut elevate this carrot cake from ordinary to extraordinary.

time

prep:

20 min

total:

2 hr 10 min

servings

total:

16 servings

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What You Need

cups flour

2-1/2

tsp. CALUMET Baking Powder

tsp. ground cinnamon

3/4

cup (1-1/2 sticks) margarine or butter, softened

1-1/2

cups sugar

eggs

1/2

cup milk

cups shredded carrots

cup BAKER'S ANGEL FLAKE Coconut

1/2

cup chopped PLANTERS Walnuts

can (8 oz.) crushed pineapple in its own juice, undrained

PHILADELPHIA® Cream Cheese Frosting

Make It

PREHEAT oven to 350°F. Mix flour, baking powder and cinnamon until well blended; set aside.

BEAT margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing until well blended. Add flour mixture alternately with milk, beating until well blended after each addition. Add carrots, coconut, walnuts and pineapple; mix well. Pour evenly into 2 greased 9-inch round cake pans.

BAKE 40 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire racks. Place 1 of the cake layers on serving plate; spread with PHILADELPHIA® Cream Cheese Frosting. Cover with remaining cake layer. Spread top and side of cake with remaining frosting. Store in refrigerator.

Kraft Kitchens Tips

Keeping it Safe

Store cakes with a cream cheese frosting or icing in the refrigerator.

Variation

For more coconut flavor, toast 1/2 cup additional coconut. Sprinkle over frosted cake just before serving.

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Inessa21

posted:8/7/2012

Delicious carrot cake! I made one big cake and cut it horizontally. Will make it again.

myrk

posted:4/9/2010

The cake taste so great. The coconut, carrots & crushed pineapple were such a good combination. I used the cool whipped frosting instead of cream cheese.

a cook

posted:8/20/2009

It was the firs caka i ever made, and it was good and easy. I defenetly gonna make this recipe again, UMMMMMM!!YUmmy everybody loved it>@!!!!

a cook

posted:4/14/2009

The family liked the flavor, I thought it was a little more coarse than I like carrot cake to be. The pineapple was a good addition. Cakes didn't rise very much, I will keep looking for better recipe.

auntsuz915

posted:2/21/2009

I tried this recipe, & found it to be a great one! Very moist, flavorful & not too difficult. All the people who tried my cake loved it! I skipped the nuts (allergic). Will definetely make it again & again.

brendasews

posted:5/26/2008

I followed the directions perfectly and it just didn't raise like it should have. My baking powder is new, so I have no clue... it tastes good but isn't what I want my cake to look like. Will stick with my own recipe using spice cake mix.

a cook

posted:5/20/2008

Family Hit. Topped with toasted coconut for Easter.

sugamomma63

posted:7/10/2007

Now this, my friend, is REAL CARROT CAKE Mmmm!! It is no harder to make than home made chocolcate chip cookies. It is so addictive, I bet you can't eat just one piece!!

a cook

posted:6/2/2007

This cake was delicious! I made this for my dad's birthday, and everybody loved it. The pineapple made the cake extremely moist and the frosting was great!

a cook

posted:5/6/2007

Delicious! I made it for my mom and she loved it.