The Pioneer Woman Tasty Kitchen
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Carrot Coconut Cake

3.50 Mitt(s) 2 Rating(s)2 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 52 votes, average: 3.50 out of 5

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Level: Intermediate

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Description

The carrot, coconut and fresh pineapple meld so well that their flavors become one in a sense. I love this cake and you will too! Just think this cake has all the food groups in it. So it’s GOTTA be healthy!

Ingredients

  • 2 cups Unbleached All-purpose Flour
  • 2-½ teaspoons Baking Powder
  • 2 teaspoons Ground Cinnamon
  • ¼ teaspoons Fresh Grated Nutmeg
  • 1 cup Crushed Fresh Pineapple
  • 1-½ stick Unsalted Butter, Softened
  • 1-½ cup Sugar
  • 3 whole Eggs
  • ½ cups Whole Milk
  • 2 cups Grated Carrots
  • 1 cup Sweetened, Flaked Coconut
  • Cream Cheese Frosting (See My Recipe Box)

Preparation

Preheat your oven to 350°F. Butter and line two 9-inch cake pans with waxed or parchment paper.

Mix flour, baking powder, cinnamon and nutmeg until well blended; set aside.

Add the fresh pineapple to a mini food processor with any juices and puree until it measures 1 cup, adding more if needed. Pineapple should be slightly chunky and resemble “canned” crushed pineapple. Set aside.

Beat butter and sugar in a large bowl with an electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing until well blended. Add flour mixture alternately with milk, beating until well blended after each addition. Add carrots, coconut, and pineapple, then mix well. Pour evenly into the greased 9-inch round cake pans.

Bake for 35-40 minutes or until a toothpick inserted in the centers comes out clean. Cool in the pans 10 to 15 minutes. Remove from pans; cool completely on wire racks. Place 1 of the cake layers on a serving plate upside down; remove waxed paper and spread with Cream Cheese Frosting (see my recipe box). Cover with remaining cake layer (upside down), remove waxed paper again and spread the top and side of the cake with the remaining frosting. Cut a huge piece for yourself and enjoy!

Like any cream cheese frosted goodie, make sure you store this cake in refrigerator.

3 Comments

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ameeanda on 1.18.2011

This sounds wonderful! I’m making it tomorrow for my husband’s birthday. I’ll let you know how it turns out!

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rhodeygirltests on 11.16.2010

This looks incredible!!!

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strandjss on 11.16.2010

This sounds very much like a recipe for Tropical Carrot Cake which I’ve made several times – it is absolutely so moist and delicious!

2 Reviews

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ameeanda on 1.20.2011

This cake was OUTSTANDING! The pineapple makes it so moist and flavorful. I made it for my husband’s birthday party this evening, and it was a hit! My sister-in-law who generally hates carrot cake even liked it!

I will most certainly be making it again. Thanks for the great recipe!

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mebeneet61 on 12.11.2010

All the ingredients sounded good. I make alot of cakes(weddings)etc, so I wanted to give it a go. I’m sure it is a good one, I personally didn’t like it as well as my tried and true carrot cake. The flavor wasn’t what I expected at all.

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