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Coconut-Carrot Cake

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  • Prep 20 min
  • Total 2 hr 18 min
  • Servings 16
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Love coconut? Get an extra hit in an easy carrot cake from a mix.
Updated Dec 18, 2017
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  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For best results, do not spray fluted tube cake pans with cooking spray. Use shortening and flour or baking spray with flour.
  • tip 2
    For extra coconut flavor, stir 1/2 teaspoon coconut extract into the frosting.


Nutrition Facts are not available for this recipe

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