Coconut Carrot Cake

Love coconut? Get an extra hit in an easy carrot cake from a mix.

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).

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.