Comida Kraft
Recipe Box

Carrot Coconut Cake

Carrot Coconut Cake is rated 4.6 out of 5 by 50.
Prep Time
20
min.
Total Time
1
hr.
50
min.
Servings

16 servings

Look no further for coconut cake recipes than our Carrot Coconut Cake! Mixing ideas from carrot cake and coconut cake recipes, this cake is sure to please.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350°F.
  • Mix flour, baking powder and cinnamon until blended.
  • Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Add flour mixture alternately with milk, beating well after each addition. Add carrots, coconut, nuts and pineapple; mix well. Pour into 2 (9-inch) round pans sprayed with cooking spray.
  • Bake 40 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely. Fill and frost cake layers with PHILADELPHIA Cream Cheese Frosting.

Size Wise

Savor a serving of this indulgent special-occasion dessert that is perfect for a party. One cake makes enough for 16 servings.

How to Store

Keep frosted cake refrigerated.

Special Extra

For more coconut flavor, toast 1/2 cup additional coconut. Spread coconut onto bottom of shallow pan. Bake in 350°F oven 7 to 10 min. or until lightly browned, stirring frequently. Or, spread coconut onto bottom of microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring after each minute. Watch carefully as coconut can easily burn! Sprinkle over frosted cake just before serving.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 480
Total fat 22g
Saturated fat 13g
Cholesterol 85mg
Sodium 280mg
Carbohydrate 67g
Dietary fiber 2g
Sugars 51g
Protein 5g
% Daily Value
Vitamin A 60 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Pretty good recipe. Pretty good recipe. Just wanted to leave a quick note for those who complained their cake didn't rise: presuming you used all-purpose flour(plus, always try to weigh the flour in any recipe to be exact (usually @ 4.5 oz or 125-130g per cup unless otherwise specified), and you added the ingredients in the right amounts and order per recipe...best guess is that you overbeat the batter after adding the flour. Mix in slowly only until there is no flour visible or the gluten in the flour will break down too soon, air will escape while baking and the cake will not rise as much nor be as good in consistency or flavor.
Date published: 2014-04-01
Rated 5 out of 5 by from This is the best recipe for carrot cake that i have made . This is the best recipe for carrot cake that i have made . I have tried dozens of cake recipes but the taste and appearance just aren't there. This recipe gives you a dark even color, not like some recipes do that you can see the flakes of carrots in them. I have put chopped nuts, coconut or colored sprinkles on the top of the cream cheese icing so when I cover it with saran wrap, it does not stick to it.
Date published: 2002-10-28
Rated 5 out of 5 by from To everyone that is reading this, this recipe is worth making.. 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..
Date published: 2005-10-19
Rated 5 out of 5 by from I love to bake and this recipe was just awesome. 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
Date published: 2006-04-18
Rated 5 out of 5 by from This was my very first carrot cake- WOW, perfect! 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!!
Date published: 2007-04-09
Rated 5 out of 5 by from Just to test it, I made half, but it was so good I should have made the full recipe. Just to test it, I made half, but it was so good I should have made the full recipe. I will make it again and very soon. This recipe will be great for gift giving for the upcoming Holidays. Nothing is better than a homemade cake. Put it in a pretty tin and its a great gift. Next time Im going to try it with dried dates.
Date published: 2004-10-11
Rated 4 out of 5 by from I made this cake for my Dad's 83rd birthday. I made this cake for my Dad's 83rd birthday. Since he is a raisin nut I added 1 cup of raisins. He was in heaven. Later going through my Mothers old recipes I found the exact same recipe she had written out many years ago along with the coconut cream cheese frosting. Thank you for bringing back a memory for my Dad!!
Date published: 2002-03-20
Rated 4 out of 5 by from Very moist and not too sweet. 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.
Date published: 2006-10-20
  • 2016-09-24T10:59CST
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