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Carrot-Coconut Layer Cake

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    Source: www.goodhousekeeping.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 box(es) spice-cake mix

    2. 1 cup(s) unsweetened coconut milk

    3. 1/4 cup(s) vegetable oil

    4. 3 large eggs

    5. 2 teaspoon(s) grated orange peel

    6. 3 cup(s) grated carrots

    7. 1/4 cup(s) chopped walnuts , toasted 1 package(s) (8-ounce) softened cream cheese

    8. 4 tablespoon(s) butter , softened 5 teaspoon(s) vanilla

    9. 1/2 teaspoon(s) coconut extract

    10. 3 cup(s) confectioner's sugar

    11. 1 1/2 cup(s) shredded coconut

    Instructions Jump to Ingredients ↑

    1. Butter and flour two 9-inch round cake pans.

    2. In a large bowl, beat 1 box spice-cake mix, 1 cup unsweetened coconut milk, 1/4 cup vegetable oil, 3 large eggs, and 2 tsp grated orange peel on low speed until moistened. Beat on medium speed 2 minutes.

    3. Fold in 3 cups grated carrots and 1/4 cup chopped toasted walnuts. Divide batter between pans. Bake 35 to 58 minutes at 350 F. Cool layers 10 minutes in pans on wire racks. Invert onto racks; cool completely.

    4. Prepare frosting: In a medium bowl, beat one 8-oz. package softened cream cheese, 4 Tbsp. softened butter and 1/2 tsp. each of vanilla and coconut extracts until light and fluffy. Gradually beat in 3 cups confectioner's sugar until smooth. Place one cake layer on serving plate. Spread 1/2 cup frosting over layer; sprinkle frosting with 1/4 cup shredded coconut. Place remaining layer on top. Spread remaining frosting on top and sides of cake; sprinkle 1 1/4 cups shredded coconut over frosting.

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