Coconut Carrot Cake

Prep 20 min
Total 2 hr 15 min
Servings 12

You can’t really go wrong with carrot cake, and this deluxe recipe is no exception. Packed with shredded carrots, juicy pineapple, coconut flakes and chopped nuts, it’s truly loaded. To take it over the top, this carrot cake with coconut is generously topped with a homemade cream cheese frosting that has the perfect balance of sweet and tangy. It’s a good thing this cake serves 12, because there’s no doubt everyone will be back for seconds! MORE+ LESS-

By Betty Crocker Kitchens

Updated April 9, 2020

Ingredients

Cake

1 1/2

cups granulated sugar

cup vegetable oil

eggs

cups Gold Medal™ white whole wheat flour

teaspoons ground cinnamon

teaspoon baking soda

teaspoon vanilla

1/2

teaspoon salt

cups shredded carrots (5 medium)

can (8 oz) crushed pineapple in juice, drained (1/2 cup)

cup chopped walnuts or pecans, finely chopped

1/2

cup coconut

Cream Cheese Frosting

package (8 oz) cream cheese, softened

1/4

cup butter or margarine, softened

to 3 teaspoons milk

cups powdered sugar

Steps

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1

Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan or 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
2

In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, vanilla and salt; beat on medium speed 1 minute. Stir in carrots, pineapple, nuts and coconut (batter will be thick). Pour into pan(s).
3

Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
4

Meanwhile, make Cream Cheese Frosting. In medium bowl, beat cream cheese, butter and milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.
5

Frost 13x9-inch cake or fill and frost round layers with frosting. Store covered in refrigerator.

Expert Tips

Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.
Instead of making this carrot cake with coconut in a 13x9 pan, try using two 8- or 9 inch round pans to create a magnificent layer cake!
Top with chopped pecans or dust with cinnamon for a showstopping finish.
Looking for a tried-and-true version? Here’s our classic Carrot Cake recipe.