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Carrot Coconut Cake

4.6 (47)
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Carrot Coconut Cake recipe
photo by:
kraft
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.
posted by
myrk
on 4/9/2010
time
prep:
20 min
total:
2 hr 10 min
servings
total:
16 servings
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what you need

2
cups flour
2-1/2
tsp. CALUMET Baking Powder
2
tsp. ground cinnamon
3/4
cup (1-1/2 sticks) margarine or butter, softened
1-1/2
cups sugar
3
 eggs
1/2
cup milk
2
cups shredded carrots
1
cup BAKER'S ANGEL FLAKE Coconut
1/2
cup chopped PLANTERS Walnuts
1
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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