Not Your Average Carrot Cake Recipe
I’ve always been fascinated by the idea of carrot cake. Like, how are we putting vegetables in cake and it still tastes amazing?!? I’m still not entirely sure how this phenomenon occurs, but I am definitely all for it. However, this is not just any old carrot cake recipe…
I think most of us can agree that almost everything is better when you add coconut. That being said, we took some inspiration from our favorite coconut cake recipe to add a little pizzazz to an old fashioned carrot cake recipe. The result was an amazing dessert invention that we like to call coconut carrot cake. Super creative name, I know haha, but this cake recipe has been a fan favorite among all who have tried it and just might be the crowning jewel of summer desserts.
The best part is that our coconut carrot cake is semi-homemade and includes a box cake mix (AKA less time and hassle for you). Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is super easy to make! Add cream cheese frosting (our carrot cake frosting of choice), toasted coconut, and chopped pecans, and the result is truly heavenly.
What You’ll Need
FOR THE CAKE
- 1 c sweetened shredded coconut
- 1 box yellow cake mix (we use Duncan Hines Moist Yellow Cake)
- 1 box coconut cream pudding mix (5.9oz) (we use Jell-O Instant Pudding Mix)
- 1 tbsp ground cinnamon
- 1 tsp ground cloves
- ½ tsp coconut extract
- ½ tsp pure vanilla extract
- ½ c sour cream
- ½ c canola oil
- ⅔ c milk, room temperature
- 4 large eggs, room temperature
- 2 c shredded carrots
FOR THE CREAM CHEESE FROSTING
- 8 oz cream cheese, softened (Philadelphia Cream Cheese is our favorite)
- 1 stick butter (½ cup), softened
- 1 tsp vanilla
- 4 cups powdered sugar, sifted
- 1 cup chopped pecans (optional), for topping
FOR THE TOPPINGS
- 2 c shredded coconut
- ½ c chopped pecans
INSTRUCTIONS
COCONUT CARROT CAKE
- Preheat the oven to 350°F. Grease 5 6-inch cake pans (or 3 8-in cake pans).
- In a small saucepan, heat the shredded coconut over medium-low heat until lightly toasted, stirring often. Remove from heat when the coconut begins to turn light golden brown and let cool.
- In a large mixing bowl, add the toasted coconut, cake mix, pudding mix, cinnamon, cloves, vanilla and coconut extracts, sour cream, oil, and milk. Mix just until combined. Add in the eggs one at a time, mixing after each addition.
- Stir in shredded carrots until evenly combined.
- Evenly fill greased cake pans and bake for 20-25 minutes (or 30-35 minutes for 8-in pans). Check the cakes with a toothpick before removing from the oven.
- Let the cakes cool in the pans for 10-15 minutes before transferring to cooling rack. Allow cakes to cool completely.
CREAM CHEESE FROSTING
- In a large mixing bowl, cream together the cream cheese and butter until smooth.
- Mix in the powdered sugar and vanilla extract until fully combined.
Assembly & Toppings
- In a small saucepan, heat the shredded coconut over medium-low heat until lightly toasted, stirring often. Remove from heat when the coconut begins to turn light golden brown and let cool.
- After assembling and frosting the cake, cover the entire outer surface of the cake with the toasted coconut. The coconut should adhere to the frosting when gently pressed against it.
- Sprinkle chopped pecans on the top of the cake until fully covered.
Enjoy!
Tried Out The Recipe?
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