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Coconut Carrot Cake

coconut carrot cake Dessert
Coconut Carrot Cake
  • Prep 20 min
  • Total 2 hr 15 min
  • Servings 16
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Love coconut? Get an extra hit in an easy carrot cake from a mix. ...MORE + LESS -

Ingredients

1 cup (250 mL) flaked coconut
1 pkg (510 g) Betty Crocker* SuperMoist* Carrot Cake Mix
1 cup (250 mL) water
1/2 cup (125 mL) vegetable oil
3 eggs
1 tub (450 g) Betty Crocker* Creamy Deluxe* Frosting (any white or vanilla flavour).

Steps

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  • 1
    Heat oven to 325°F. Lightly grease or spray with non-stick cooking spray one 12-cup (3 L) fluted tube pan.
  • 2
    In ungreased shallow pan, spread coconut. Bake 5 to 7 minutes, stirring occasionally, until golden brown. Reserve 2 tablespoons coconut for garnish.
  • 3
    In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in remaining coconut. Pour into pan.
  • 4
    Bake 38 to 43 minutes or until toothpick inserted in centre comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • 5
    In small microwavable bowl, microwave frosting uncovered on High 8 to 12 seconds or until thin enough to drizzle. Drizzle over top of cake. Sprinkle with reserved coconut.
 

Nutrition Information

Nutrition Facts

Serving Size: 16
Calories
260
% Daily Value
Total Fat
13
Saturated Fat
4
Trans Fat
1 1/2
Cholesterol
40
Sodium
24010
Dietary Fiber
0
Sugars
22
Protein
3
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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