Classic Carrot-Coconut Cake
4.7
(28)
This mash-up of carrot cake and coconut cake is a Southern tradition. Ours has a healthy dose of ginger and cinnamon for a nice spice and cream cheese frosting sprinkled with pretty coconut flakes for a beautiful finishing touch.
Cake can also be baked in a greased 13x9" pan. Bake until a tester inserted into the center comes out clean, 30–35 minutes.
Recipe information
Total Time
3 hours, plus cooling time
Yield
Makes 1 (9-inch) double-layer cake
Ingredients
Special Equipment
Preparation
Step 1
Position rack in center of oven; preheat to 350°F. Spread shredded coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3–5 minutes. Let cool 5 minutes.
Step 2
Meanwhile, lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
Step 3
Whisk toasted coconut, flour, baking powder, salt, baking soda, cinnamon, and ginger in a medium bowl. Combine carrots and buttermilk in another medium bowl.
Step 4
Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla in a large bowl until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. Divide batter between prepared pans; smooth top.
Step 5
Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 40–45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.
Step 6
Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake, domed side down, on platter. Spread 1 1/4 cups frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 2 cups frosting. Chill 30 minutes to let frosting set.
Step 7
Spread remaining frosting over top and sides of cake, swirling top decoratively. Press coconut flakes into frosting on sides of cake. Chill at least 30 minutes or up to overnight to let frosting set.
Do Ahead
Step 8
Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.41 Layer Cake Recipes for Every Celebration
Double-decker tres leches, gluten-free chocolate, towering PB&J, and more layer cakes to take you higher and higher.53 Sensational Spring Desserts
Rhubarb crumb bars, anytime lemon cake, pies for the first fruits of spring, and more sweets to brighten your days.37 Mother’s Day Cakes That’ll Make Mama Swoon
Layers of chocolate, frills of coconut, tangy lemon-glazed and rhubarb-studded: You’ve hit the cake motherlode.53 Bright, Festive Easter Brunch Ideas
Our favorite Easter brunch recipes will have everyone hopping out of bed.53 Easter Cakes Full of Fresh Fruit and Pastel Charm
These seasonal stunners earned the Easter bunny’s stamp of approval.37 Craveable Coconut Desserts
From creamy coconut pie to a moist and fluffy coconut-carrot cake, these are desserts you'll never flake out on.109 New Year's Eve Desserts for a Sweet Start to 2022
These stunning desserts feel even more festive than a bottle of Champagne.What to Make for Your Boyfriend Who Only Eats Tacos—And More Burning Valentine's Day Menu Questions, Answered
Our resident relationship expert weighs in on the best V-day recipes for new couples, couples on the outs, and couples who bond over takeout.
