Indulge in the delightful flavors of this Coconut-Carrot Cake with Coconut Buttercream, where the sweetness of fresh carrots meets the tropical essence of coconut. This cake will not only satisfy your sweet tooth but also transport you to a sunny paradise with every bite.
Perfect for celebrations or simply a cozy afternoon treat, this Coconut-Carrot Cake is incredibly moist and flavorful. The luscious coconut buttercream adds a creamy finish that complements the spiced cake, making it a true showstopper at any gathering.
Whether you’re a coconut lover or just seeking a unique dessert, this cake promises to impress everyone at the table. It’s a perfect blend of textures and flavors, creating an unforgettable dessert experience.
A Sweet Twist on the Classic Carrot Cake
This Coconut-Carrot Cake features a tender crumb infused with coconut and warm spices, while the coconut buttercream provides a rich, velvety topping that brings the whole cake together. Each slice is a delightful combination of sweetness and creaminess, making it a must-try for dessert enthusiasts.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 teaspoon vanilla extract
- For Coconut Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup coconut milk
- 1 teaspoon coconut extract
- Shredded coconut for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
- In another bowl, mix together oil, eggs, grated carrots, shredded coconut, and vanilla until smooth.
- Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the coconut buttercream: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, coconut milk, and coconut extract. Beat until light and fluffy.
- Once the cakes are cool, place one layer on a serving plate and spread a layer of coconut buttercream on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining buttercream.
- Garnish with shredded coconut. Slice and serve!
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 12 slices
- Calories: 350kcal
- Fat: 18g
- Protein: 3g
- Carbohydrates: 44g
