Best 7 Classic Carrot Coconut Cake Recipes

THE BEST CARROT COCONUT CAKE

Steps:

• Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Butter and flour a loaf tin of 26 cm x 9 cm/ 10x 3.5 inches measured at the base of the form.
• Peel and weigh the carrots, you should have 280 g/9.9 oz prepared carrots. Grate the carrots on the finer grater. Set aside.
• Sift together the flour, baking powder, and salt. Add the sugar. Set aside.
• Wet ingredients: Beat the eggs shortly in a medium bowl. Add the zest and the juice of only 1 of the lemons. Add the oil and the vanilla extract.
• Dry ingredients: Carefully fold in the flour mixture. Add carrots and coconut to the mix and pour everything into the prepared tin.
• Bake for about 55 - 60 minutes until a skewer inserted comes out clean.
• Mix the juice and zest of the second lemon with enough icing sugar to form a paste.
• The amount of sugar needed depends on how large and juicy your lemon is. The paste should be runny enough to be easily spread on the cake and to be able to sicker into the holes you poked into the cake.
• Frost cake: Prick the top of the cake with a toothpick all over and pour over the frosting. Let the cake cool completely in the pan.
• Store in an airtight container.

CLASSIC CARROT CAKE

Steps:

• Preheat oven to 350°. Grease a 13x9-in. baking dish., Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use). In a large bowl, beat eggs, carrots, sugars, oil, drained pineapple and reserved juice until well blended. In another bowl, whisk together flour, baking soda, cinnamon and salt; gradually beat into carrot mixture until blended. Stir in walnuts. Transfer to prepared dish., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar. Spread over cake.

CARROT CAKE WITH COCONUT

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans or 13x9-inch pan and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, orange juice, oil, pineapple, orange peel, vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.
• Bake 8- or 9-inch rounds 30 to 35 minutes, 13x9-inch pan 37 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove rounds from pans to cooling racks. Cool completely, about 1 hour.
• Stir orange peel into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting or frost top of 13x9-inch cake. Store in refrigerator.

COCONUT CARROT CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat the sugar, oil and eggs until well blended. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Drain pineapple, reserving juice; set juice aside. Stir in the pineapple, carrots and coconut (batter will be thick). , Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar and enough of the reserved pineapple juice to achieve desired spreading consistency. Tint 1/4 cup frosting orange; place in a small resealable plastic bag. Cut a small hole in a corner of the bag; set aside., Place one cake layer on a serving plate; spread with a third of the white frosting. Repeat layers twice. With orange frosting, pipe carrots on top; add parsley sprig for carrot top. Cover and store in the refrigerator.

CARROT CAKE

Steps:

• For the cake: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees. Butter and flour three 9-inch round, 2-inch deep cake pans, flour the insides and tap out the excess.
• Whisk together the flour, cinnamon, baking powder, baking soda and salt and set aside. In another bowl, stir together the carrots, chopped nuts, coconut and raisins.
• Working in a mixer fitted with the paddle attachment, or in a large bowl with a whisk, beat the sugar and oil together until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. If you are working in a mixer, reduce the speed to low, if you're working by hand switch to a large rubber spatula, and gently stir in the flour mixture - mix only until the dry ingredients disappear. Just as gently, stir in the chunky ingredients.
• Divide the batter among the baking pans and slide the pans into the oven. Bake the cakes for 40 to 50 minutes, rotating the pans top to bottom and front to back at the midway point. The cakes are properly baked when a knife inserted into the centers of the cakes comes out clean; the cakes will just start to come away from the edges. Transfer the pans to cooling racks, cool for 5 minutes, then turn out onto racks to cool to room temperature. (At this point, the cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months; thaw before frosting.)
• For the frosting: Working in a mixer fitted with the paddle attachment, beat the cream cheese and butter together until smooth and creamy. Gradually add the confectioners' sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice or extract.
• If you'd like to have coconut in the filling, scoop out about 1/2 of the frosting and stir the coconut into this portion.
• To frost the cake, place one layer of the cake, right-side up, on a cardboard round or a cake plate. If you've added coconut to the frosting, use half of coconut frosting to generously cover the first layer. Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with the second layer, this time placing the cake top-side down. Frost with the remainder of the coconut frosting. Top with the last layer, right-side up and use the plain frosting to cover the top - and the sides, if you want - of the cake. Finish the top layer with swirls of frosting. If you want to top the cake with toasted nuts or coconut, sprinkle on these ingredients now, while the frosting is soft. Slide the cake into the refrigerator for 15 minutes, just to set the frosting.
• Serving: The cake can be served as soon as the frosting is set. It can also wait, at room temperature and covered with a cake keeper, overnight. The cake is best served in thick slices at room temperature and, while it's good plain, it's better with whipped cream, vanilla ice cream or even some lemon curd with a little whipped cream folded in.
• Storing: Covered the cake will keep at room temperature for 2 to 3 days. It can also be frozen, uncovered, and then, when it is firmed, wrapped airtight and kept in the freezer for up to 2 months; defrost, still wrapped, in the refrigerator overnight.

CLASSIC COCONUT CAKE

Steps:

• Bake the cake: Heat oven to 325 degrees. Spray two 9-inch cake pans with cooking spray and line with parchment paper. Spray again and set aside.
• In a large bowl, whisk together flour, coconut, baking powder and salt; set aside. In a separate, smaller bowl, combine buttermilk and coconut oil; set aside.
• In a large bowl, use an electric mixer to beat sugar, butter and vanilla on medium-high speed until mixture is light and fluffy, about 3 minutes. Scrape down sides and bottom of bowl. Add eggs, one at a time, beating each egg until well incorporated before adding the next one. Continue beating until the mixture is very pale and nearly doubled in volume, another 4 minutes. Scrape down sides of the bowl, making sure no pockets of butter and sugar are hiding at the bottom, and beat another minute or so.
• Reduce speed to medium-low and add a third of the flour mixture, followed by 1/2 the buttermilk mixture, and mix just to blend. Add another third of the flour mixture and the remaining buttermilk mixture and mix just to blend, then finish up by adding the remaining flour mixture.
• Divide batter among cake pans and smooth the tops. Bake in the middle racks until cakes are puffed, pale golden brown on top and starting to pull away from the sides, about 32 to 37 minutes. Let cool slightly in pans before inverting on wire racks to cool completely.
• Make the frosting: In a large bowl, use an electric mixer to beat cream cheese, confectioners' sugar, butter, vanilla and salt together on high speed until nearly pure white and very fluffy, 3 to 5 minutes.
• Place one cake round bottom-side-up on a large, flat plate (or cake stand). Using an offset spatula, frost with about 1 1/2 cups frosting and place second layer of cake on top, bottom-side-up (this will give your cake a flat, rather than a rounded top). Using an offset spatula, spread a thin layer of frosting over the top and around the sides of the cake, making sure to fill in any crevices or gaps where the two layers meet. Chill cake for 1 hour.
• Meanwhile, if you'd like to lightly toast the coconut, place it on a rimmed baking sheet and toast at 325 degrees until pale golden in spots, 3 to 5 minutes. (It will give the coconut a great toasted flavor, but you'll lose the pure white snowball look of the finished cake.)
• Frost cake with remaining frosting on the top and up the sides. Pat coconut onto the sides and sprinkle on the top of the cake. Chill cake for at least 30 minutes more before slicing.

EMERIL'S CLASSIC CARROT CAKE WITH FRESH COCONUT WALNUT FROSTING

Steps:

• Preheat oven to 350 degrees.
• Grease 3 round (9 inch) cake pans with 2 teaspoons.
• of the butter.
• In the bowl of an elctric mixer, fitted with a paddle, combine the 1/2 cup of the butter, oil, sugar and brown sugar.
• Cream the mixture until smooth.
• Sift the flour, baking powder, baking soda and salt into a small mixing bowl.
• Add the eggs to the butter/sugar mixture, 1/2 cup at a time.
• Add the carrots, ground walnuts and vanilla.
• Mix well.
• Pour the batter into the prepared pans and spread evenly.
• Place in the oven and bake for about 25 to 30 minutes or until the center springs back when touched.
• Remove from the oven and cool.
• In the bowl of an electric mixer, combine the cream cheese and remaining 1/2 cup butter.
• Mix well.
• Add the walnut pieces and coconut.
• Mix well.
• Add the powdered sugar, 1 cup at a time and mix until the frosting is spreadable.
• To assemble, slice each cake in half.
• Place on half in the center of a serving plate.
• Brush the top of the cake with the syrup.
• Spread 1/2 cup of the frosting over the first layer.
• Repeat the above process until all of the layers are used.
• Ice the entire cake with the remaining frosting.
• Refrigerate the cake for 30 mninutes.