Coconut Carrot Cake
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Yields:
-
1 cake
- Serves:
- 14
ingredients
directions
- Heat oven to 350 degrees. Grease bottoms of 2 8 or 9 inch cake pans and lightly flour.
- Beat cake mix, oil, eggs, pineapple and carrots in large bowl with electric mixer on low speed 30 seconds, beat on medium for 2 minutes. Stir in raisins and 1 cup of the coconut reserving the rest for later. Pour batter into prepared pans.
- Bake for 35 to 40 minutes checking for doneness after 30 minutes with a toothpick. Cool for 10 minutes in pan then remove from pan to cool on wire rack until completely cool.
- When cake layers are completely cool fill layer and frost top and sides with both cans of frosting for a really thick covering. Take remaining coconut and lightly press to top and sides of cake, covering entire cake in cocount.
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RECIPE SUBMITTED BY
<p>I have always loved to cook and bake, it is my favorite pasttime. I'm always looking for people to feed.</p>