Hawaiian Carrot Cake with Coconut Icing
A delightful blend of moist carrot cake and creamy coconut icing that brings a tropical paradise to your table.
Ingredients
For the Cake
- 2 cups all-purpose flour To form the backbone of the cake.
- 2 teaspoons baking powder For lift.
- 1 teaspoon baking soda For lift.
- 1/2 teaspoon salt Enhances flavor.
- 2 teaspoons ground cinnamon Adds warmth.
- 1/2 teaspoon ground nutmeg Adds warmth.
- 1 cup granulated sugar For sweetness.
- 1 cup packed brown sugar For richness.
- 1 1/4 cups vegetable oil Provides moisture.
- 4 large eggs To bind ingredients.
- 2 teaspoons vanilla extract For aroma.
- 2 cups grated carrots Adds moisture and sweetness.
- 1 cup drained crushed pineapple For sweetness and moisture.
- 1/2 cup chopped walnuts For crunch.
- 1/2 cup shredded coconut For texture.
For the Coconut Icing
- 1/4 cup softened butter Base for icing.
- 8 oz softened cream cheese Base for icing.
- 2 cups powdered sugar For sweetness.
- 1 teaspoon vanilla extract For flavor.
- 1 cup shredded coconut For topping the icing.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking dish.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another large bowl, combine the granulated sugar, brown sugar, and vegetable oil until blended.
- Gradually add in the eggs, one at a time, beating well after each addition, then stir in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients and mix just until incorporated.
- Gently fold in the grated carrots, crushed pineapple, walnuts, and shredded coconut.
Baking
- Pour the batter into the prepared baking dish and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Coconut Icing
- In a mixing bowl, beat together softened butter and cream cheese until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until velvety.
- Stir in the shredded coconut.
Frosting
- Allow the cake to cool completely before frosting with the coconut icing.
Notes
Use fresh ingredients for better moisture. Avoid overmixing to keep the cake light and fluffy. Can be served on various occasions. Consider substituting with whole wheat flour for added fiber or using coconut oil for a healthier option.