COCONUT-CARROT CAKE

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Coconut-Carrot Cake image

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

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h18m

Yield 16

Number Of Ingredients 4

1 cup flaked coconut
1 box Betty Crocker™ Super Moist™ carrot cake mix
Water, vegetable oil and eggs called for on cake mix box
1/2 cup Betty Crocker™ Rich & Creamy vanilla frosting

Steps:

  • 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.
  • Make cake batter as directed on box. Fold remaining toasted coconut into batter. Pour into pan.
  • Bake as directed on box for fluted tube pan. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • 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.

Nutrition Facts : Calories 260, Carbohydrate 30 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 18 g, TransFat 1/2 g

Olaifa Ayodeji
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This cake is perfect for any occasion.


CALEB CLAY
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I love the combination of coconut and carrot in this cake.


Naresh Sah
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This is the best carrot cake recipe I've ever tried.


Beatrice Samson
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I've made this cake several times and it always turns out great. It's a favorite of my friends and family.


Lewis Ingram
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This coconut carrot cake was a hit with my family. It was moist and flavorful, and the cream cheese frosting was the perfect finishing touch.