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Coconut Carrot Cake

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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.
Nov 2, 2009

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

  • 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

260 Calories, 13g Total Fat, 3g Protein, 34g Total Carbs, 22g Sugars

Nutrition Facts

Serving Size: 16
Calories
260
Total Fat
13g
Saturated Fat
4g
Trans Fat
1 1/2g
Cholesterol
40mg
Sodium
240mg
10%
Total Carbs
34g
Dietary Fiber
0g
Sugars
22g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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