COCONUT-CARROT CAKE
Love coconut? Get an extra hit in an easy carrot cake from a mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h18m
Yield 16
Number Of Ingredients 4
Steps:
- Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In ungreased shallow pan, spread coconut. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown. Reserve 2 tablespoons toasted coconut for garnish.
- Make cake batter as directed on box. Fold remaining toasted coconut into batter. Pour into pan.
- Bake as directed on box for fluted tube pan. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Drizzle frosting over top of cake. Sprinkle with reserved toasted coconut. Cut cake with serrated knife. Store loosely covered.
Nutrition Facts : Calories 260, Carbohydrate 30 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 18 g, TransFat 1/2 g
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Gary Ball
[email protected]This cake was delicious! The coconut and carrot flavors were perfectly balanced and the cake was moist and fluffy. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make carrot cake.
Raham Zeb
[email protected]I'm not a big fan of coconut, but I decided to try this recipe anyway. I was pleasantly surprised! The coconut flavor was very subtle and the cake was moist and flavorful. I would definitely recommend this recipe to anyone who is looking for a unique
TU ZAC
[email protected]This cake was a bit dense for my taste, but it was still very good. The coconut and carrot flavors were very prominent, and the cake was moist and flavorful. I would recommend using a lighter flour, such as cake flour, to make the cake less dense.
Ramon Sarmiento
[email protected]I made this cake for my daughter's birthday party and it was a huge success! The kids loved it and the adults couldn't get enough of it. I would definitely recommend this recipe to anyone looking for a delicious and festive cake.
Anila Anila
[email protected]This cake was a bit too sweet for my taste, but it was still very good. The coconut and carrot flavors were very prominent, and the cake was moist and fluffy. I would recommend reducing the amount of sugar in the recipe by about 1/4 cup.
Anthony with an A
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was moist, flavorful, and the coconut and carrot flavors were perfectly balanced. I would definitely make this cake again.
Muhammad Abdulrahman
[email protected]This cake was easy to make and turned out beautifully. The flavors were well-balanced and the cake was moist and dense. I would definitely recommend this recipe to anyone looking for a delicious and unique carrot cake.
Anika Rhode
[email protected]I'm not usually a fan of carrot cake, but this recipe changed my mind. The coconut flavor really takes it to the next level. I'll definitely be making this again for my next party.
Danain Khan
[email protected]I've made this cake several times and it's always a crowd-pleaser. It's so moist and flavorful, and the coconut and carrot combination is divine. I highly recommend trying this recipe!
Manto Mthembu
[email protected]This coconut carrot cake was a hit with my family! The flavors were perfectly balanced and the cake was moist and fluffy. I'll definitely be making this again.