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    You are in: Home / Baking / Tropical Carrot Cake with Coconut Cream Frosting Recipe
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    Tropical Carrot Cake with Coconut Cream Frosting

    Tropical Carrot Cake with Coconut Cream Frosting. Photo by Sherrybeth

    1/2 Photos of Tropical Carrot Cake with Coconut Cream Frosting

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    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 30 mins

    24 hrs

    30 mins

    Bev's Note:

    This cake can be prepared one day ahead. From Bon Appetit.

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    Units: US | Metric




    1. 1
      For Cake: Preheat oven to 350.
    2. 2
      Butter three 9" diameter cake pans with 1 1/2"-high sides.
    3. 3
      Line bottom with parchment paper.
    4. 4
      Combine 1/3 cup flour and next three ingredients in processor.
    5. 5
      Process until nuts are finely chopped.
    6. 6
      Whisk remaining two cups flour, cinnamon, baking powder, salt and baking soda in medium bowl to blend.
    7. 7
      Using electric mixer, beat sugar and oil in large bowl to blend.
    8. 8
      Add eggs one at a time, beat well after each addition.
    9. 9
      Beat in vanilla.
    10. 10
      Beat in flour-spice mixture.
    11. 11
      Stir in coconut-macadamia nut mixture, then carrots and crushed pineapple.
    12. 12
      Divide batter among pans.
    13. 13
      Bake until tester inserted into center of cakes comes out clean, about 30 minutes.
    14. 14
      Cool in pans, on rack 1 hour.
    15. 15
      Run knife around edge of pans to loosen cakes.
    16. 16
      Turn cakes out onto racks; cool completely.
    17. 17
      For Frosting: Beat cream cheese and butter in large bowl until smooth.
    18. 18
      Beat in powdered sugar, then cream of coconut and both extracts.
    19. 19
      Chill until firm enough to spread.
    20. 20
      ,about 30 minutes.
    21. 21
      Place one cake layer, flat side up on platter.
    22. 22
      Spread 3/4 cup frosting over top of cake.
    23. 23
      Top with second cake layer, flat side up.
    24. 24
      Spread 3/4 cup of frostin gover.
    25. 25
      Top with third cake layer, rounded side up, pressing slightly to adhere.
    26. 26
      Spread thin layer of frosting over top and sides of cake.
    27. 27
      Chill cake and remaining frosting 30 minutes.
    28. 28
      Spread remaining frosting over top and sides of cake.
    29. 29
      Arrange whole nuts and ginger around top edge of cake.
    30. 30
      Chill 1 hour (Cake can be made one day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.).

    Ratings & Reviews:

    • on March 22, 2009


      This was a very moist and flavorful carrot cake. I couldn't find any coco lopez in my store but finaly found some other brand cream of coconut in the Asian section. This was a fun cake to make and tasty too! Thanks!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 20, 2009


      A moist and delicious cake. I made this for a dinner party when it was first published. Everyone loved it and asked for the recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 17, 2008


      I saw this recipe in BonAppetite a few years ago and I made it. It was an amazing cake and everyone loved it! Must try it! Thanks for posting this. :)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Tropical Carrot Cake with Coconut Cream Frosting

    Serving Size: 1 (340 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1458.9
    Calories from Fat 893
    Total Fat 99.2 g
    Saturated Fat 44.1 g
    Cholesterol 245.0 mg
    Sodium 838.0 mg
    Total Carbohydrate 133.2 g
    Dietary Fiber 5.3 g
    Sugars 96.9 g
    Protein 16.4 g

    The following items or measurements are not included:

    crystallized ginger

    crystallized ginger

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