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Carrot Cake with Coconut Cream Cheese Frosting

Source of Recipe

From "In the Kitchen with David" by David Venable


Recipe Introduction

"I decided to give my carrot cake a unique flavor boost by adding pineapple. For the frosting, which uses canned cream of coconut, don't shake the can before opening it. Open the can and, using a spoon, remove the thick coconut cream on top, leaving the thin milk on the bottom. It will measure three-quarters cup, just the right amount for making the frosting."

List of Ingredients

Cake:
â—¦ 2 â…” cups all-purpose flour
â—¦ 1 cup flaked sweetened coconut
â—¦ 2 ½ teaspoons ground cinnamon
â—¦ 2 ½ teaspoons baking powder
â—¦ ½ teaspoon baking soda
â—¦ ¾ teaspoon salt
â—¦ 2 cups sugar
â—¦ 1 cup vegetable oil
â—¦ 2 teaspoons pure vanilla extract
â—¦ 4 large eggs
â—¦ 4 cups grated carrots
â—¦ 2 8-ounce cans crushed pineapple, well drained

Cream Cheese Frosting:
â—¦ 2 8-ounce packages cream cheese, at room temperature
â—¦ 8 tablespoons (1 stick) unsalted butter, room temperature
â—¦ ¾ cup coconut cream from 1 15-ounce can cream of coconut (see headnote)
â—¦ 1 teaspoon pure vanilla extract
â—¦ 1 ½ cups confectioners' sugar
â—¦ ¼ cup flaked sweetened coconut, toasted


Recipe

Preheat oven to 350° F. Grease a 9 by 13-inch baking pan.

To make the cake, put the flour, coconut, cinnamon, baking powder, baking soda, and salt in a medium bowl. Stir well to combine. Set aside.

Put the sugar, oil, and vanilla in the bowl of an electric mixer and blend until well combined. Add the eggs one at a time, blending well after each addition. On low speed, add the dry ingredients until they are fully incorporated, stopping the machine to scrape down the sides with a spatula. Fold in the carrots and crushed pineapple.

Pour the batter into the prepared pan. Bake for 50 to 55 minutes, until a tester inserted into the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 2 hours.

To make the frosting, put the cream cheese and butter in the bowl of an electric mixer and beat until smooth. Add the coconut cream and vanilla and mix until completely incorporated. Add the confectioners' sugar and mix until creamy. Cover and refrigerate until the frosting is firm enough to spread, about 30 minutes. Spread a thick layer of the frosting on the top of the cake. Sprinkle on the toasted coconut before slicing and serving.

Makes 12 servings