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carrot and coconut cake

It turned out very well: nice flavor and texture, cake did not fall. Cover any leftover carrot cake with foil or plastic wrap to prevent from drying out. This coconut carrot cake is a delicious and easy carrot cake from scratch that your friends and family will love! Convert this carrot cake into a sheet cake using a 9" x 13" greased baking dish. Happy baking! Cut back on the coconut in the recipe by 1/3. This is why I only gave it 3 forks, I find that there is way too much sugar. The cake was moist and tender, the frosting creamy and not too sweet. https://www.ambitiouskitchen.com/the-best-healthy-carrot-cake My friends tried it and then I took it into work and everyone loved it, too! Classic carrot-coconut cake is a Southern tradition. Add flour mixture alternately with milk, beating well after each addition. In a separate mixing bowl, combine the shredded carrots and buttermilk and mix well. I halved it (I wanted to compare to BA's Best Carrot Cake so I did a half recipe of both). this one has coconut in it. By eamon132 (GoodFood Community) 0 reviews. The cake was super moist and the frosting was to die for! To make this a "Blue Ribbon Carrot Cake", add a large can of well drained crushed pineapple to the cake, use pecans in place of walnuts, and pour a hot caramel glaze over the cake when it comes out of the oven. Yes, my eggs and buttermilk were room temp. When it is an amber color, remove from heat and add 1 t. vanilla. This “dump cake” is ready to eat in about two hours. The frosting killed the flavor of the cake, which we liked better sans frosting. I also used the simple cream cheese recipe that was linked and it was perfect too, very creamy and not overly sweet. Position rack in center of oven; preheat to 350°F. For the Coconut Carrot Cake Preheat oven to 350°. This was excellent! Overall it was a tasty cake and my family ate multiple helpings on Easter. Only decorated with coconut around the top perimeter of cake. Ingredients. When the butter has melted and all is combined well, add 1/2 c. buttermilk. Made this for Easter dinner gathering. I made this for Easter and it was a huge hit. you didn't make the recipe. Using two 9-inch cake pans, grease and flour them, using a parchment paper cut-out for the bottom of the pans. So short, that I thought two would look silly stacked on a pretty cake pedestal - so I baked another entire cake and guess what? To make the glaze: Combine 1 c. granulated sugar, 1 t. baking soda, 1 stick of butter, and 2 T. light corn syrup in a Dutch Oven. Share on facebook. Place remaining cake, domed side down, on top. Share on twitter. In a large mixing bowl, use a hand-held mixer and beat the eggs with the granulated sugar, brown sugar, and vanilla extract, on high for 4 minutes until the mixture is pale and thick. This is my most often ordered cake by private clients and brides for their wedding cakes. Really enjoyed this recipe. Serves 10. a great cake that is easy to make and is just as tasty. carrot/coconut cake. Make cupcakes from this recipe and bake at 350° F. for 18 minutes. Add carrots, coconut, nuts and pineapple; mix well. Spread top and sides with 2 cups frosting. What to Make for Your Boyfriend Who Only Eats Tacos—And More Burning Valentine's Day Menu Questions, Answered, 95 Easter Desserts: Recipes for Cupcakes, Tarts, Pies and More, 11 Perfectly Manageable Project Recipes for a 3-Day Weekend, 140 Thanksgiving Dessert Recipes for Pies, Cakes, Cookies and More. For a gluten-free version, substitute all-purpose gluten-free flour for the regular (or cake) flour and add a teaspoon of xantham gum. I used 3-1/2 cups graded carrots. Just wondering if this would work with g-f flour?? This recipe was a big hit at the picnic. Finally, spread the rest of the frosting over the sides and top of the cake and swirl it to make it pretty. While the cake layers are cooling, prepare the cream cheese frosting. A crock-pot miracle! Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray. Press coconut flakes into frosting on sides of cake. Less sweet and more creamy. I would give this 3.5 forks. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. I subbed GF all purpose flour and added a half tsp of xantham gum. Place cake pans on the center rack inside of the oven and then bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20). Yes I used fresh baking soda and powder. Combine the toasted coconut, salt, baking powder, baking soda, ginger, and cinnamon in a medium-size mixing bowl and stir well. I usually don't review recipes but this cake is amazing. What about baking time? 1 pot natural yoghurt 1 pot coconut or grated carrot 1 pot veg oil 3 eggs 3 pots self-raising flour 2 pots … My family loved it!!! Will likely make the full version for Easter! Everyone loved it! I didn't have flake coconut for the frosting but the toasted coconut in the cake was enough. Excellent recipe! Place cream cheese and butter in a medium-size mixing bowl and beat with an electric mixer on high speed until mixture is smooth, about a minute. I'm in love with this cake. The cake is good. Stir in the vanilla extract and then gradually add the powdered sugar. Beat butter and sugar in large bowl with mixer until light and fluffy. Email to a friend. Spread about two cups of frosting over the top and sides and then chill the cake for 30 minutes to allow the frosting to set. https://www.epicurious.com/recipes/food/views/classic-carrot-coconut-cake Spread 1 1/4 cups frosting evenly over top. It should store well for 4 to 6 months if wrapped and frozen properly. The crumb, texture and flavor is this cake is perfect. Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla in a large bowl until pale and thick, about 4 minutes. I baked it in a 9x13 pyrex. Reduce baking time to 35 minutes. I also used the coconut in the cake. It is not too sweet, however it is quite heavy so slice it on the thinner side (feeds more that way, too!). Divide batter between prepared pans; smooth top. Also I am celiac and uses cup 4 cup gluten free flour. Using a rimmed baking sheet, evenly distribute the shredded coconut in a single layer and toast on center rack of the oven for 5 minutes or until golden-brown. Cook and stir occasionally for about 6 minutes. I have QUESTION; can I use this recipe for cupcakes? Place 1 cake, domed side down, on platter. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. It was moist, not overly sweet. Hungarian Goulash (Gulyás) with Steamed Dumplings ». (See recipe notes). Cake flour has a lower protein amount than regular four and thus is lighter in texture and ultimately crumb after the cake comes out of the oven. I have a cream cheese frosting recipe that uses less butter and granulated sugar. Meanwhile, lightly coat cake pans with nonstick spray. The cake had depth of flavor. Evenly divide and distribute the batter into the prepared cake pans and smooth the top. Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Olivia Mack Anderson. Cake can also be baked in a greased 13x9" pan. Using a rimmed baking sheet, evenly distribute the shredded coconut in a single layer and toast on center rack of the oven for 5 minutes or until golden-brown. Combine carrots and buttermilk in another medium bowl. chubbybunny63 - what's the point of your review? Used a stand mixer with attachment to grate the carrot and mix the batter. Whisk toasted coconut, flour, baking powder, salt, baking soda, cinnamon, and ginger in a medium bowl. I didn't want to use the cream cheese frosting, so I mixed up toasted coconut with sugar and sour cream. I made one change, I used Sucanat instead of white and brown sugars and I only used half the amount. I doubled the cinnamon and ginger and added 1tsp cloves. Garnish center of cake with a small amount of shredded carrots if desired. Loved it! FANTASTIC! Spread remaining frosting over top and sides of cake, swirling top decoratively. Sprinkle the top of the cake with additional coconut shreds and press some of them into the sides of the cake. I am NOT a big fan of raisins so the coconut is 100 times better for me. We added 1 cup of chopped walnuts. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Allow the cake layers to cool completely. Really beautiful and tasty cake. It should keep well up to one week if stored properly in the fridge. Add eggs, 1 at a time, beating after each until well blended. It is great for year round occasions or just for the fun of it. Thank you! Preparation and cooking time. Definitely a keeper. May substitute coconut oil or olive oil for the vegetable oil. Allow cake to chill for a least 30 minutes, or overnight to allow the frosting to set. Transfer pans to a wire rack and let cakes cool 10 minutes. Advertisement. Spread shredded coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3–5 minutes. mcaplandc: just find another receipt for another cake. It is so good! Bake until a tester inserted into the center comes out clean, 30–35 minutes. Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Immediately pour over the hot cake - YOU DO NOT NEED TO POKE HOLES IN THE CAKE. Use an electric mixer and beat until cream cheese frosting is light and fluffy. Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 40–45 minutes. Ours has a healthy dose of ginger and cinnamon for a nice spice and cream cheese frosting sprinkled with pretty coconut flakes for a beautiful finishing touch. For those who do not like coconut, neither of these was detectable taste-wise. Neither contains coconut, so that must be this cake's claim to southern fame? Reduce speed to medium-low and gradually stream in oil. Very moist! Reduce speed to medium-low and gradually stream in oil. (I left the coconut out of the cake, but used it with the frosting.). Otherwise followed the recipe exactly. Yes, I used 9" pans. This light flavored lemon cake is as pretty to look at as it is tasty to eat. My family loves it. The toasted coconut on the outside was very good and provided more taste than I expected. Everyone loved it. To freeze, wrap the cake tightly, in foil or plastic wrap. I ended up stacking three of the squatty disks (which required more frosting than I had ingredients for so it wasn't as pretty as it should have been) and it tasted pretty good, just wish it looked more like the photo. Powered by the Parse.ly Publisher Platform (P3). Chill 30 minutes to let frosting set. Spice balance was just right. Let cool 5 minutes. I woke up at 6:00 AM Easter Sunday and decided to make this as I had everything in my fridge and cupboards, except buttermilk, but I followed a quick alternative to add 1 T lemon juice to 1 C milk (plus my own homemade kefir). My recipe for this cake originated in Australia, and my mother's was from Alaska. https://www.dominicancooking.com/11688-carrot-ginger-and-coconut-cake.html I only frosted the middle and the top - making a bright, colorful presentation (and cutting a few calories). This should take about two minutes. I would definitely bake it again. Spread about a cup of frosting evenly over the top. Spread a  spoonful of the frosting on a serving platter and then place the bottom layer of the cake, dome-side (top) down. Using two 9-inch cake pans, grease and flour them, using a parchment paper cut-out for the bottom of the pans. I used olive oil, since I had no other, and it turned out excellent and very moist. https://whereismyspoon.co/carrot-coconut-cake-with-lemon-frosting My two sons said it was their new favorite! My grandsons loved it too. Mine took the full 45 minutes to bake - definitely rotate it halfway through. Use a paring knife so separate sides of cake from the pan and then invert the cakes onto the wire cooling rack and peel off the parchment paper. Chill at least 30 minutes or up to overnight to let frosting set. I made a half recipe of this cake and followed the recipe exactly. It was PERFECT. Stored properly in the refrigerator, this cake should be good to eat for a week. frosting in the center of a platter. ACCESSIBILITY STATEMENT. Preheat oven to 350°. I also might make the pan cake to save time. Wonderful cake. Maybe next time I'll just sprinkle some plain toasted coconut over the finished cake. Reduce mixer speed and alternately add the dry ingredients and carrot mixture, a little at a time and beat until smooth. Excellent- made for Easter and used exact recipe for cake and cream cheese icing. Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla in a large bowl until pale and thick, about 4 minutes. Will make again! Place the second layer of cake on top of first, again, dome-side down. This is a lovely, delicious cake, but really, is there a recipe in existence that hasn't been co-opted by "the south"? Let cool completely. Would appreciate anyone's thoughts... Has anyone tied this with out the coconut? Spread 1 Tbsp. Total time 1 hr and 30 mins; Easy. It was so fun and easy to make! The cream cheese frosting is a must, although I added an additional cup of powdered sugar. Platter Talk Food and Lifestyle Privacy Policy. It was moist, flavorful, yet light and springy. The texture of the coconut is gorgeous I also made the cream cheese frosting. It will be absorbed very quickly. Can be used for cupcakes ... 350 for 18 min. Wanted to make this for Easter so I made a practice one this weekend. The perfect carrot cake and more flavorful than any store-bought version. I followed the directions to a tee - but my cakes came out very short (flat). Be sure to rotate the cake pans, halfway through. Divide batter between prepared pans; smooth top. I used coconut oil in place of the vegetable oil. I'm not sure the coconut flakes on the outside added much and I'd probably leave them off the next time I make it. Share on pinterest. Remove the cake pans from the oven and place on a wire rack and allow to cool for 15 minutes. Still short. This easy use of rhubarb is fun to make and features the flavors of late spring and early summer. Then refrigerate the leftover cake. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. My Cream Cheese Frosting has sour cream in it, and only 2 c. 10X sugar - not ickky sweet. Why use room temperature eggs when baking.

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