Tropical carrot cake with coconut cream frosting is a delectable dessert that combines the flavors of the tropics with the classic flavors of carrot cake. The sweet and moist carrot cake is made with a combination of grated carrots, spices, and pineapple giving it a unique and vibrant taste. The coconut cream frosting is rich and creamy, with a hint of coconut flavor, that perfectly complements the carrot cake. If you're looking for a delicious and unique dessert that's sure to impress your friends and family, then this tropical carrot cake with coconut cream frosting is the perfect recipe for you.
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TROPICAL CARROT CAKE WITH COCONUT CREAM FROSTING
Make and share this Tropical Carrot Cake with Coconut Cream Frosting recipe from Food.com.
Provided by Bev I Am
Categories Dessert
Time P1DT30m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- For Cake: Preheat oven to 350.
- Butter three 9" diameter cake pans with 1 1/2"-high sides.
- Line bottom with parchment paper.
- Combine 1/3 cup flour and next three ingredients in processor.
- Process until nuts are finely chopped.
- Whisk remaining two cups flour, cinnamon, baking powder, salt and baking soda in medium bowl to blend.
- Using electric mixer, beat sugar and oil in large bowl to blend.
- Add eggs one at a time, beat well after each addition.
- Beat in vanilla.
- Beat in flour-spice mixture.
- Stir in coconut-macadamia nut mixture, then carrots and crushed pineapple.
- Divide batter among pans.
- Bake until tester inserted into center of cakes comes out clean, about 30 minutes.
- Cool in pans, on rack 1 hour.
- Run knife around edge of pans to loosen cakes.
- Turn cakes out onto racks; cool completely.
- For Frosting: Beat cream cheese and butter in large bowl until smooth.
- Beat in powdered sugar, then cream of coconut and both extracts.
- Chill until firm enough to spread.
- ,about 30 minutes.
- Place one cake layer, flat side up on platter.
- Spread 3/4 cup frosting over top of cake.
- Top with second cake layer, flat side up.
- Spread 3/4 cup of frostin gover.
- Top with third cake layer, rounded side up, pressing slightly to adhere.
- Spread thin layer of frosting over top and sides of cake.
- Chill cake and remaining frosting 30 minutes.
- Spread remaining frosting over top and sides of cake.
- Arrange whole nuts and ginger around top edge of cake.
- Chill 1 hour (Cake can be made one day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.).
TROPICAL CARROT CAKE
I look forward to August because our family reunion means fun and great food, like this classic cake with the special flair it gets from pineapple. My great-aunt gave me this recipe, and I always make it for the reunion. -Victoria Casey, Enterprise, Oregon
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat eggs, oil and buttermilk. Combine flour, sugar, baking soda, cinnamon and salt; add to egg mixture and mix well. Stir in vanilla, carrots, raisins, pineapple, walnuts and coconut; mix well. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until cake tests done. Cool. , For frosting, beat all ingredients in a bowl until smooth. Frost cake.
Nutrition Facts :
TROPICAL CARROT CAKE
This has everything in it! Pineapples, coconut, nuts, chips, & raisins. Hope you have a sweet tooth! This is good enough to skip the frosting.
Provided by Rita1652
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 22
Steps:
- Cake-Preheat oven to 350 degrees.
- Grease a 9x13 pan.
- In a food processor mix first 8 ingredients with metal blade.
- Through feed tube add oil, eggs and vanilla pulsing to mix together.
- Put rest of ingredients into the processor and pulse just to mix inches.
- Do not over mix.
- Pour into cake pan and bake for 45-60 minutes.
- Frosting: Beat ricotta well add sugar and vanilla.
- Gentle fold the chips then the whipped cream.
- Refrigerate for the time it takes to cook and cool the cake, then frost cooled cake.
Nutrition Facts : Calories 632.2, Fat 37.6, SaturatedFat 15, Cholesterol 89, Sodium 414.8, Carbohydrate 65.9, Fiber 2.8, Sugar 48, Protein 11
Tips:
- Mise en Place: Before starting, measure and prepare all ingredients and equipment. This will help ensure a smooth and efficient baking process.
- Fresh Ingredients: Use fresh, high-quality ingredients for the best flavor and texture. Fresh carrots, pineapple, and coconut will yield the most vibrant and delicious results.
- Don't Overmix: Overmixing the batter can lead to a tough, dense cake. Mix just until the ingredients are combined.
- Use Room Temperature Ingredients: Room temperature ingredients will incorporate more evenly into the batter, resulting in a smoother, more consistent cake.
- Bake the Cake Properly: Preheat the oven to the correct temperature and bake the cake for the specified time. Use a toothpick or skewer inserted into the center to check for doneness.
- Let the Cake Cool Completely: Before frosting the cake, let it cool completely on a wire rack. This will help prevent the frosting from melting and sliding off the cake.
Conclusion:
This tropical carrot cake with coconut cream frosting is a delicious and unique twist on the classic carrot cake. The combination of sweet carrots, pineapple, coconut, and cream cheese frosting creates a harmonious balance of flavors and textures that will satisfy any sweet tooth. Whether you're celebrating a special occasion or simply looking for a tasty treat, this cake is sure to impress. So, gather your ingredients, preheat your oven, and embark on a baking adventure that will transport you to a tropical paradise with every bite!
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