Coconut-Carrot Cake

Coconut-Carrot Cake

Love coconut? Get an extra hit in an easy carrot cake from a mix.

Prep Time

20

Minutes

Total Time

2:18

Hrs:Mins

Makes

16

servings

1
cup flaked coconut
1
box Betty Crocker® SuperMoist® carrot cake mix
Water, vegetable oil and eggs called for on cake mix box
1/2
cup Betty Crocker® Rich & Creamy vanilla frosting
  1. 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.
  2. Make cake batter as directed on box. Fold remaining toasted coconut into batter. Pour into pan.
  3. Bake as directed on box for fluted tube pan. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  4. 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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
For best results, do not spray fluted tube cake pans with cooking spray. Use shortening and flour or baking spray with flour.
For extra coconut flavor, stir 1/2 teaspoon coconut extract into the frosting.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 260
    • (Calories from Fat 130),
  • Total Fat 14g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 1/2g),
  • Cholesterol 40mg;
  • Sodium 240mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 0g,
    • Sugars 18g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.