Coconut Carrot Cake

Name: Coconut Carrot Cake
Prep time: 20 min
Total time: 2 h 15 min
Yield: 12
Ingredients: 1 1/2 cups granulated sugar; 1 cup vegetable oil; 3 eggs; 2 cups Gold Medal™ white whole wheat flour; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1 teaspoon vanilla; 1/2 teaspoon salt; 3 cups shredded carrots (5 medium); 1 can (8 oz) crushed pineapple in juice, drained (1/2 cup); 1 cup chopped walnuts or pecans, finely chopped; 1/2 cup coconut; 1 package (8 oz) cream cheese, softened; 1/4 cup butter or margarine, softened; 2 to 3 teaspoons milk; 4 cups powdered sugar

Ingredients:16
Servings:12

By Betty Crocker Kitchens(Opens in a new tab)Updated 04/09/2020

Coconut Carrot Cake

Ingredients:16
Servings:12

You can’t really go wrong with carrot cake, and this deluxe recipe is no exception. Packed with shredded carrots, juicy pineapple, coconut flakes and chopped nuts, it’s truly loaded. To take it over the top, this carrot cake with coconut is generously topped with a homemade cream cheese frosting that has the perfect balance of sweet and tangy. It’s a good thing this cake serves 12, because there’s no doubt everyone will be back for seconds!

Coconut Carrot Cake

Prep time:20 min
Total time:2 hr 15 min
Ingredients:16
Servings:12

Ingredient

Cake

1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal™ white whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 can (8 oz) crushed pineapple in juice, drained (1/2 cup)
1 cup chopped walnuts or pecans, finely chopped
1/2 cup coconut

Cream Cheese Frosting

1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
4 cups powdered sugar

Instructions

Step 1
Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan or 2 (8- or 9-inch) round cake pans with shortening; lightly flour.

Step 2
In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, vanilla and salt; beat on medium speed 1 minute. Stir in carrots, pineapple, nuts and coconut (batter will be thick). Pour into pan(s).

Step 3
Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.

Step 4
Meanwhile, make Cream Cheese Frosting. In medium bowl, beat cream cheese, butter and milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.

Step 5
Frost 13x9-inch cake or fill and frost round layers with frosting. Store covered in refrigerator.

Recipe Tips

Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.
Instead of making this carrot cake with coconut in a 13x9 pan, try using two 8- or 9 inch round pans to create a magnificent layer cake!
Top with chopped pecans or dust with cinnamon for a showstopping finish.
Looking for a tried-and-true version? Here’s our classic Carrot Cake recipe.

Nutrition Facts

Nutrition facts are not available for this recipe

Loading component...

Related Recipes

Carrot Cake with Coconut
4.4 out of 5 stars, average rating value out of 137 reviews.
Pineapple Carrot Cake
4.5 out of 5 stars, average rating value out of 27 reviews.
Carrot-Cranberry Cake
4.6 out of 5 stars, average rating value out of 28 reviews.
German Chocolate Cake
4.4 out of 5 stars, average rating value out of 136 reviews.
Easy Carrot Cake Cupcakes
4.2 out of 5 stars, average rating value out of 31 reviews.
Carrot Cake
4.4 out of 5 stars, average rating value out of 288 reviews.

Loading component...

Bake Up Something Special

Nothing warms a room quite like a warm oven. Make something special for birthdays, anniversaries, or an after-dinner snack with baking recipes sent right to your inbox.

Recipe Tips

Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.

Instead of making this carrot cake with coconut in a 13x9 pan, try using two 8- or 9 inch round pans to create a magnificent layer cake!

Top with chopped pecans or dust with cinnamon for a showstopping finish.

Looking for a tried-and-true version? Here’s our classic Carrot Cake recipe.

Loading component...

Coconut Carrot Cake

Coconut Carrot Cake

Coconut Carrot Cake

Ingredient

Cake

Cream Cheese Frosting

Instructions

Recipe Tips

Nutrition Facts

Loading component...

Related Products

Loading component...

Related Recipes

Loading component...

Bake Up Something Special

Coconut Carrot Cake

Coconut Carrot Cake

Coconut Carrot Cake

Ingredient

Cake

Cream Cheese Frosting

Instructions

Recipe Tips

Nutrition Facts

Related Products

Related Recipes

Let's be Social