Coconut Carrot Cake
Recipe: #9566
May 13, 2013
Categories: Desserts, Cakes, Coconut, Carrot, Birthday, Mothers Day, Thanksgiving, Oven Bake, more
"For smaller households,regular layer cakes tend to dry out before it can be finished so I came up with this one. This is a very dense cake but is really moist. " Keep Smiling :)"
Original is 6 servings
Ingredients
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- FROSTING
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Nutritional
- Serving Size: 1 (195.2 g)
- Calories 663.7
- Total Fat - 27 g
- Saturated Fat - 10.3 g
- Cholesterol - 83.7 mg
- Sodium - 727 mg
- Total Carbohydrate - 96.7 g
- Dietary Fiber - 2 g
- Sugars - 76.3 g
- Protein - 12.2 g
- Calcium - 187.8 mg
- Iron - 1.3 mg
- Vitamin C - 9.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
Into a large bowl sift all dry ingredients.
Step 3
Add all wet ingredients and blend well for at least 5 minutes.
Step 4
Stir in nuts, mixing well.
Step 5
Pour cake batter into 1 greased and floured 9 inch round cake pan(or you could also use a 9 inch square pan).
Step 6
Bake at 350 degrees for 50 to 60 minutes, or until toothpick entered near center comes out nearly clean.
Step 7
Cool completely before frosting.
Step 8
While cake is cooling,mix together butter,cream cheese,and vanilla until well blended.
Step 9
Add powdered sugar a little at a time until desired spreading consistency is reached.
Step 10
After the cake has completely cooled, cut in half.
Step 11
Place half the cake on a plate, then frost as you would a regular layer cake.
Step 12
Place remaining half of cake on top of frosted half, and continue to frost as you would a regular cake.
Tips
No special items needed.
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