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Coconut-Carrot Cake

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Coconut-Carrot Cake
  • 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

Ingredients

Steps

  • 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

260 Calories, 14g Total Fat, 2g Protein, 30g Total Carbohydrate, 18g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
4 1/2g
21%
Trans Fat
1/2g
Cholesterol
40mg
13%
Sodium
240mg
10%
Potassium
50mg
1%
Total Carbohydrate
30g
10%
Dietary Fiber
0g
0%
Sugars
18g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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