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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Deecook4

posted:4/9/2007

This was my very first carrot cake- WOW, perfect!!!! SOOOO EASY, and it was SOOOO DELICIOUS!! I coudn't find shredded carrots in my store so I used matchstick & just chopped them up. Bought chunk pineapple by mistake, so just chopped those up too. Decorated the top with some toasted cococut & crushed walnuts. DEFINATELY A KEEPER!!

iris181

posted:12/19/2006

I made this recipe for Thanksgiving, everyone loved it. I used chunked pineapples and incorporated the left over pineapple juice in the cake. I will make this again for Christmas. Delicious!

stacey7762

posted:11/24/2006

It was delicious and not as hard as I thought to make. Will definitely make this again.

chillcat

posted:10/20/2006

Very moist and not too sweet. I substituted whole wheat flour and skim milk to reduce some of the calories. I also cut the sugar to 1C used a 1/2 C Splenda. For the icing, I skipped the cream cheese and put in some pineapple juice for the liquid. My co-workers loved it and never realized I had cut calories.

a cook

posted:5/30/2006

Very very good! Icing is delicious and cake turned out very well.

niabi_

posted:5/10/2006

When my husband wanted a carrot cake for his birthday, I wanted to make a "special" carrot cake. Everyone loved it, especially him. I will definitely make this cake again. Also, I used evaporated milk in the recipe to give it a "richer" taste. Excellent!

Trinictx24

posted:4/18/2006

I love to bake and this recipe was just awesome. If you're looking for a moist, healthy, and great tasting cake..Its this one. I made this cake for my family for Easter, I baked it in a bundt pan and didnt bother to frost it..everyone loved it, not to mention there were no left overs. If you're thinking about trying it, just do. You'll love the results

LaurenAlyssa

posted:4/18/2006

Excellent cake...next time I will skip the walnuts - it just seemed like a little too much stuff was in the cake. But nontheless it was very good. I will make it again...and again.

a cook

posted:3/23/2006

Absolutely delicious...my fiancee loved it.

Alfonso_G

posted:10/19/2005

To everyone that is reading this, this recipe is worth making.. I just moved into my new home and made it for my fiance, she loved it, the recipe is so easy to understand and make... I will highly recommend it to anyone who loves carrot cake... the icing was very easy to do as well... I will definetly make this cake again, and again...thank you guys for this great recipe..