RecipesMagazine

Coconut-Carrot Cake

Coconut-Carrot Cake
Coconut-Carrot Cake might be just the dessert you are searching for. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 16. One portion of this dish contains approximately 1g of protein, 4g of fat, and a total of 167 calories. Head to the store and pick up coconut, betty rich & creamy vanilla frosting, betty carrot cake mix, and a few other things to make it today. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 2 hours and 18 minutes.

Instructions

1
Heat oven to 325F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In ungreased shallow pan, spread coconut.
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CoconutCoconut
SpreadSpread
All Purpose FlourAll Purpose Flour
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OvenOven
2
Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown. Reserve 2 tablespoons toasted coconut for garnish.
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CoconutCoconut
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OvenOven
3
Make cake batter as directed on box. Fold remaining toasted coconut into batter.
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CoconutCoconut
4
Pour into pan.
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Frying PanFrying Pan
5
Bake as directed on box for fluted tube pan. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
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Frying PanFrying Pan
6
In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds.
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FrostingFrosting
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BowlBowl
7
Drizzle frosting over top of cake.
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FrostingFrosting
8
Sprinkle with reserved toasted coconut.
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CoconutCoconut
9
Cut cake with serrated knife. Store loosely covered.
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Serrated KnifeSerrated Knife
DifficultyExpert
Ready In2 hrs, 18 m.
Servings16
Health Score0
Dairy Free
DietsDairy Free
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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