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Coconut-Carrot Cake

(1 review)
Coconut-Carrot Cake
  • Prep Time 20 min
  • Total Time 2 hr 18 min
  • Servings 16
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Love coconut? Get an extra hit in an easy carrot cake from a mix.

Ingredients

1
cup flaked coconut
1
box Betty Crocker™ SuperMoist™ carrot cake mix
Water, vegetable oil and eggs called for on cake mix box
1/2
cup Betty Crocker™ Rich & Creamy vanilla frosting

Directions

  • 1 Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In ungreased shallow pan, spread coconut. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown. Reserve 2 tablespoons toasted coconut for garnish.
  • 2 Make cake batter as directed on box. Fold remaining toasted coconut into batter. Pour into pan.
  • 3 Bake as directed on box for fluted tube pan. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • 4 In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Drizzle frosting over top of cake. Sprinkle with reserved toasted coconut. Cut cake with serrated knife. Store loosely covered.
Tips  

Expert Tips

For best results, do not spray fluted tube cake pans with cooking spray. Use shortening and flour or baking spray with flour.

For extra coconut flavor, stir 1/2 teaspoon coconut extract into the frosting.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
130
)
Daily Value
Total Fat
14g
22%
(
Saturated Fat
4 1/2g
21%
,
Trans Fat
1/2g
)
Cholesterol
40mg
13%
Sodium
240mg
10%
Total Carbohydrate
30g
10%
(
Dietary Fiber
0g
0%
,
Sugars
18g
)
Protein
2g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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