Coconut Carrot Cake

Preheat oven to 350ºF. Grease and line the bottom of a 9-inch round cake pan with parchment paper.

In a bowl, stir together the flour, salt, and baking powder. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Incorporate the eggs one at a time followed by the vanilla. Add the flour mixture in small amounts alternately with the coconut milk (flour, milk, flour, milk, flour), beating until well combined. Add in the carrots and coconut and mix to combine.

Spread the batter into the prepared cake pan. Bake 30-40 minutes or until cooked through and set. Place pan on a cooling rack and cool cake for 20 minutes before turning cake out of pan to cool completely.

For the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter until smooth. Add the vanilla. Turn the speed down to low and add the powdered sugar, beating until smooth.

To assemble the cake:
When the cake is completely cool, invert the cake out of the pan onto the serving plate. Frost the top of the cake generously with cream cheese frosting. Sprinkle top of cake with coconut. Slice and serve.

Note: This recipe can easily be doubled to make a two-layer cake.

Recipe inspired by Simply Scratch.