Experience the delightful fusion of flavors and textures in our ultimate Coconut Carrot Cake, beautifully crowned with a rich Cinnamon Cream Cheese Frosting. This stunning dessert is truly a masterpiece, perfect for celebrating spring, Easter, or any joyful occasion!

The Ultimate Coconut Carrot Cake with Cinnamon Cream Cheese Frosting: A Springtime Delight

There are few desserts that evoke the warmth and joy of spring quite like a classic carrot cake. But why settle for classic when you can elevate it to extraordinary? Our **Coconut Carrot Cake with Cinnamon Cream Cheese Frosting** takes everything you love about this beloved dessert and introduces a delightful tropical twist, making it an absolutely unforgettable treat. This isn’t just another cake; it’s a celebration of flavors and textures, designed to impress even the most discerning palates. Whether you’re hosting an elegant Easter brunch, a casual spring get-together, or simply craving something sweet and spectacular, this recipe promises to deliver pure bliss in every bite.

Many people have preconceived notions about carrot cake, often fearing a dense, overly “healthy” texture. However, this recipe is crafted to convert even the staunchest skeptics. With its incredibly moist crumb, vibrant spices, and the irresistible crunch of toasted coconut and walnuts, this cake consistently receives rave reviews. The secret lies in a harmonious blend of ingredients that contribute to its unique character, ensuring that every forkful is a symphony of flavor and delightful sensation.

Stunning Presentation and Unmatched Flavor

From the moment you lay eyes on this cake, you’ll know it’s something special. Its towering layers, generously coated in a luscious cinnamon-spiked cream cheese frosting and adorned with golden toasted coconut, make for a truly stunning presentation. But the beauty isn’t just skin deep. Each slice reveals a cake that is moist, rich, and bursting with a complex array of sweet and spiced notes. The thoughtful inclusion of specific ingredients ensures that this cake is not only a feast for the eyes but also a delectable journey for your taste buds.

The moistness of this cake is legendary, achieved through a dual approach. First, naturally sweet shredded carrots contribute significant moisture, ensuring the cake remains tender and never dry. Complementing this, crushed pineapple, with its natural juices, plays an equally vital role, adding not only more moisture but also a subtle tang that beautifully balances the sweetness of the cake. This combination results in a remarkably tender and flavorful crumb that truly sets this carrot cake apart from the rest.

Beyond moisture, the cake’s hearty and satisfying texture comes from a clever blend of ingredients. A touch of yellow cornmeal adds a subtle grit and structure, while chopped walnuts provide a delightful crunch and earthy depth. Of course, the star of the show, alongside the carrots, is the generous amount of sweetened coconut flakes, which imbue the cake with a wonderful chewiness and tropical aroma. To amplify that irresistible coconut essence, a hint of coconut extract is added to the batter. While you could opt for all vanilla extract, we highly recommend embracing the coconut for an extra layer of unique flavor that truly makes this cake sing. It’s a small addition that makes a huge difference in achieving that perfect tropical-meets-classic profile.

Whether you’re celebrating a holiday, a birthday, or simply the joy of baking, this Coconut Carrot Cake with Cinnamon Cream Cheese Frosting is destined to be the centerpiece of your dessert table. Its exquisite flavor and stunning appearance make it the ideal choice for any special occasion, promising smiles and satisfaction from everyone who tastes it.

Essential Ingredients for Your Coconut Carrot Cake Masterpiece

Creating a truly magnificent cake starts with selecting the right ingredients. For this Coconut Carrot Cake, each component plays a crucial role in achieving its signature flavor and moist texture. Gather these items and ensure they are fresh and, where applicable, at room temperature for optimal mixing and baking results. Quality ingredients are the foundation of a truly delicious homemade dessert.

For the Cake Batter:

• **All-Purpose Flour:** The structural backbone of our cake.
• **Yellow Cornmeal:** Adds a subtle, hearty texture and a touch of golden color.
• **Baking Soda & Baking Powder:** Essential leavening agents that give the cake its lift and tender crumb.
• **Salt:** Balances the sweetness and enhances all the flavors.
• **Cinnamon:** The signature spice that gives carrot cake its comforting aroma and taste.
• **Canola Oil:** Contributes to the cake’s incredible moisture without adding a buttery flavor, allowing other flavors to shine.
• **Granulated Sugar & Light Brown Sugar:** A combination of sugars for balanced sweetness and moisture, with brown sugar adding depth and a hint of molasses.
• **Large Eggs:** Bind the ingredients together and add richness and structure.
• **Vanilla Extract:** A classic enhancer, bringing warmth and sweetness.
• **Coconut Extract:** The secret ingredient for an intensified tropical coconut flavor. Highly recommended!
• **Shredded Carrots:** The star vegetable, providing natural sweetness, moisture, and a beautiful flecked appearance.
• **Crushed Pineapple (with juices):** A crucial element for unparalleled moisture and a delightful tangy counterpoint.
• **Chopped Walnuts:** Adds a satisfying crunch and nutty flavor, complementing the other components.
• **Sweetened Flake Coconut:** Incorporated into the batter for texture and a sweet, chewy coconut experience.

For the Cinnamon Cream Cheese Frosting and Garnish:

• **Unsalted Butter (softened):** The base for a rich and creamy frosting.
• **Cream Cheese (softened):** The defining ingredient for that tangy, irresistible cream cheese frosting flavor.
• **Powdered Sugar:** Provides sweetness and structure to the frosting, ensuring a smooth consistency.
• **Cinnamon:** Spikes the frosting with a warm, inviting spice.
• **Sweetened Flake Coconut (toasted):** For garnishing the cake, adding a beautiful golden hue, crisp texture, and enhanced coconut flavor.
• **Carrot Candies (optional):** A charming decorative touch, especially perfect for Easter.

Recommended Baking Equipment:

• Three 9-inch round cake pans: For even baking and beautiful layers.
• Electric Mixer: Stand or hand-held, essential for creaming and beating.
• Large mixing bowls and whisk.
• Rubber spatula.
• Toothpicks: For testing cake doneness.
• Wire Racks: For cooling cakes properly.
• Rimmed Baking Sheet: For toasting coconut.
• Offset Spatula or Cake Spreader: For frosting the cake smoothly.

Step-by-Step Guide: Crafting Your Coconut Carrot Cake

Baking this cake is a rewarding experience, and following these steps carefully will ensure a delicious outcome every time. Precision and patience are key to achieving the perfect texture and flavor.

Preparing the Cake Layers:

1. **Prepare Your Pans:** Preheat your oven to 350°F (175°C). This ensures the oven is at the correct temperature when the cake batter is ready to go in. Take three 9-inch round cake pans. Line the bottom of each pan with a circle of parchment paper. This prevents sticking and makes removal much easier. Then, lightly spray the parchment and sides of the pans with non-stick cooking spray and dust them lightly with flour, tapping out any excess. This dual method guarantees a smooth release. Set these prepared pans aside.
2. **Combine Dry Ingredients:** In a large mixing bowl, thoroughly whisk together the all-purpose flour, yellow cornmeal, baking soda, baking powder, salt, and cinnamon. Whisking ensures that the leavening agents and spices are evenly distributed throughout the dry mixture, preventing pockets of unmixed ingredients in your final cake. Set this bowl aside.
3. **Mix Wet Ingredients:** In the bowl of an electric mixer (either stand or hand-held), beat the canola oil, granulated sugar, and light brown sugar together on medium speed until the mixture is smooth and well combined. This process incorporates air and begins to dissolve the sugars.
4. **Incorporate Eggs and Extracts:** Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is mixed. Finally, beat in the vanilla extract and, importantly, the coconut extract. The coconut extract really enhances the tropical notes in the cake.

5. **Combine Wet and Dry:** With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients in two batches. Mix only until just combined – overmixing can lead to a dense, tough cake. Stop as soon as no dry streaks remain.
6. **Fold in the Add-ins:** Gently stir in the shredded carrots, crushed pineapple (with its juices), chopped walnuts, and sweetened flake coconut using a rubber spatula. Ensure these flavorful additions are evenly distributed throughout the batter.

7. **Bake the Cakes:** Divide the batter evenly among your three prepared cake pans. You can use a kitchen scale for precise measurement if you want perfectly uniform layers.
8. **Bake to Perfection:** Bake for approximately 30 minutes. The cakes are done when they are beautifully browned on top and a toothpick inserted into the center of each cake comes out clean. For even baking, it’s a good practice to rotate the cake pans halfway through the baking time.
9. **Cooling Process:** Once baked, remove the cakes from the oven, but keep the oven on – you’ll use it again shortly for toasting coconut! Allow the cakes to cool in their pans for about 20 minutes. This allows them to firm up slightly before being moved. After 20 minutes, carefully invert the cakes onto wire racks to cool completely. It’s crucial that the cakes are entirely cool before frosting to prevent the frosting from melting.

Toasting the Coconut and Preparing the Frosting:

10. **Toast the Coconut:** While your cake layers are cooling, it’s time to prepare the delicious toasted coconut garnish. Spread 2 cups of sweetened flake coconut evenly in a single layer on an ungreased rimmed baking sheet. Place it in the still-warm oven and toast for 10-12 minutes, stirring every 3-4 minutes to ensure even browning. Keep a close eye on it, as coconut can toast quickly! It’s done when it turns beautiful light golden-brown shades. Remove from the oven and let the toasted coconut cool completely on the baking sheet.
11. **Start the Frosting Base:** In the bowl of an electric mixer, beat the softened unsalted butter and softened cream cheese together on medium speed until the mixture is completely smooth, creamy, and free of lumps. This can take 2-3 minutes.
12. **Add Cinnamon and Sugar:** In a separate large bowl, whisk 1 tablespoon of cinnamon into 5 cups of the powdered sugar. This ensures the cinnamon is evenly distributed.

13. **Combine for Frosting:** With the electric mixer on low speed, gradually add the powdered sugar mixture, one cup at a time, to the butter and cream cheese mixture. Mix until just combined after each addition.
14. **Achieve Creamy Consistency:** Add the remaining 1-2 cups of powdered sugar, ½ cup at a time, continuing to mix on low speed until the frosting is smooth, creamy, and reaches your desired consistency. You might not need all 7 cups, depending on your preference for sweetness and thickness.
15. **Whip for Fluffiness:** Once all the sugar is incorporated, turn the mixer speed to medium-high and beat the frosting for 3 minutes. This step incorporates air, making the frosting wonderfully light and fluffy.

Assembling and Decorating Your Cake:

16. **First Layer Frosting:** Place one cooled cake layer on your chosen cake stand or serving platter. Using an offset spatula or knife, spread a generous, thick layer of the cinnamon cream cheese frosting evenly over the top of the cake.
17. **Stack and Chill:** Carefully place the second cake layer on top of the first, aligning it properly. Spread another thick layer of frosting over this second layer. Then, place the cake (on its stand/platter) into the refrigerator for about 15 minutes. This brief chill time allows the frosting to firm up slightly, creating a stable base and helping the layers set together firmly before the final frosting.
18. **Final Frosting:** Remove the cake from the refrigerator. Now, generously frost the top and all sides of the cake with the remaining fluffy frosting, striving for a smooth and even coat.

19. **Apply Toasted Coconut:** Immediately after frosting the cake, gently press the cooled toasted coconut all around the sides and generously sprinkle it on top of the cake. The fresh frosting will act as an adhesive, allowing the coconut to stick beautifully.
20. **Final Touches:** If desired, arrange charming carrot candies on top of the cake for an extra festive and decorative touch, especially fitting for Easter celebrations.

Tips for Baking the Best Coconut Carrot Cake

Achieving a bakery-quality carrot cake at home is entirely possible with a few key tips:

• **Room Temperature Ingredients:** Ensure your eggs, butter, and cream cheese are at room temperature. This allows them to emulsify properly, creating a smoother batter and frosting.
• **Don’t Overmix:** Overmixing develops gluten, which can lead to a tough cake. Mix the dry ingredients into the wet until just combined.
• **Finely Grated Carrots:** For the best texture, grate your carrots finely. This helps them blend seamlessly into the cake and release their moisture effectively.
• **Proper Cooling is Crucial:** Resist the temptation to frost warm cakes! Warm cakes will melt the frosting, creating a messy situation. Allow your layers to cool completely on wire racks.
• **Quality Spices:** Use fresh, good-quality cinnamon for the best flavor in both the cake and the frosting.
• **Adjust Sweetness:** For the frosting, you can adjust the amount of powdered sugar to your personal preference for sweetness and thickness. Start with 5 cups and add more incrementally.

Serving and Storing Your Delicious Coconut Carrot Cake

This magnificent Coconut Carrot Cake can be enjoyed in a couple of ways, depending on your preference. Serve it slightly chilled for a firmer frosting and a refreshing bite, or at room temperature for a softer cake and creamier frosting that allows the flavors to truly bloom. Both options are delightful!

To keep your cake fresh and delicious, proper storage is essential. Store any leftover cake in the refrigerator, ensuring it is well-wrapped in plastic wrap or placed in an airtight cake carrier. This will prevent it from drying out and absorbing other refrigerator odors. When stored correctly, your Coconut Carrot Cake will remain wonderfully moist and flavorful for up to 5 days, making it perfect for enjoying over several days or for meal prepping a delicious dessert.

Delightful Easter Recipes for Every Bunny

As Easter approaches, ensure your celebration is filled with deliciousness! Hop over to our collection of Easy Easter Recipes to Make Every Bunny Happy. From savory main courses to sweet treats, you’ll find everything you need to create a memorable and joyous Easter feast for your family and friends. Get inspired and make this holiday extra special!

We truly hope you enjoy baking and savoring this magnificent Coconut Carrot Cake with Cinnamon Cream Cheese Frosting as much as we do. It’s a recipe born from a love for comforting flavors and beautiful presentations, perfect for bringing joy to your kitchen and your table. If you decide to bring this delicious creation to life, we would absolutely love to see your baking masterpieces!

Be sure to snap a picture and share it with us, or tag me on Instagram @thebakermama. Your creativity and inspiration are what make sharing these recipes so rewarding. Seeing your delicious results truly brightens our day! Wishing you a Happy Easter and many delightful baking moments ahead.

xoxo,

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Coconut Carrot Cake with Cinnamon Cream Cheese Frosting

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• Author: Maegan – The BakerMama
• Prep Time: 30 mins
• Cook Time: 30 mins
• Total Time: 1 hour
• Yield: 12
• Category: Dessert

Print Recipe

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Description

This Coconut Carrot Cake with Cinnamon Cream Cheese Frosting is a truly exceptional dessert, boasting a magnificent blend of flavors and textures. It’s an absolutely perfect choice for spring celebrations, Easter gatherings, or whenever you desire a show-stopping homemade cake.

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Ingredients

Cake:

• 2 cups all-purpose flour
• 1/3 cup yellow cornmeal
• 3 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1–1/2 cups canola oil
• 1 cup granulated sugar
• 1 cup light brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 2–1/2 cups shredded carrots
• 1 cup crushed pineapple, with juices
• 1 cup chopped walnuts
• 1–1/2 cups sweetened flake coconut

Cinnamon Cream Cheese Frosting & Garnish:

• 1/4 cup unsalted butter, softened
• 2 (8 ounce) packages cream cheese, softened
• 6–7 cups powdered sugar
• 1 tablespoon cinnamon
• 2 cups sweetened flake coconut, toasted
• Carrot candies, if desired (for decoration)

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Instructions

1. **Prepare Pans & Preheat Oven:** Preheat your oven to 350°F (175°C). Prepare three 9-inch round cake pans by lining the bottoms with parchment paper circles. Spray the parchment and sides with non-stick cooking spray, then dust lightly with flour, tapping out any excess. Set aside.
2. **Whisk Dry Ingredients:** In a large bowl, whisk together the all-purpose flour, yellow cornmeal, baking soda, baking powder, salt, and 2 teaspoons of cinnamon until thoroughly combined. Set this dry mixture aside.
3. **Mix Wet Ingredients:** In the bowl of an electric mixer, beat the canola oil, granulated sugar, and light brown sugar together on medium speed until smooth. Add the large eggs one at a time, beating well after each addition. Finally, beat in the vanilla extract and coconut extract.
4. **Combine & Add-ins:** With the mixer on low speed, add the dry ingredients to the wet mixture in two batches, mixing only until just combined after each addition. Do not overmix. Gently stir in the shredded carrots, crushed pineapple (with its juices), chopped walnuts, and 1½ cups of sweetened flake coconut using a rubber spatula, ensuring an even distribution.
5. **Bake Cake Layers:** Divide the batter evenly among the three prepared cake pans. Bake for 30 minutes, or until the cakes are golden brown on top and a toothpick inserted into the center of each comes out clean. Rotate the cakes halfway through baking for even results. Remove from the oven but keep the oven on for toasting coconut. Let the cakes cool in their pans for 20 minutes before inverting them onto wire racks to cool completely.
6. **Toast Coconut & Prepare Frosting Base:** While the cakes cool, spread 2 cups of sweetened flake coconut evenly on an ungreased rimmed baking sheet. Toast in the preheated oven for 10-12 minutes, stirring every 4 minutes, until the coconut just starts to turn light golden-brown. Remove and let cool completely. Meanwhile, in the bowl of an electric mixer, beat the softened unsalted butter and softened cream cheese until smooth and creamy.
7. **Finish Frosting:** In a large bowl, whisk 1 tablespoon of cinnamon into 5 cups of the powdered sugar. With the mixer on low speed, gradually add this powdered sugar mixture, one cup at a time, to the cream cheese mixture until combined. Add the remaining 1-2 cups of powdered sugar, ½ cup at a time, until the frosting is smooth and creamy with your desired consistency. Turn the mixture to medium-high and beat for 3 minutes until the frosting is wonderfully fluffy.
8. **Assemble & Decorate:** Place one cooled cake layer on a cake stand or platter and spread with a thick layer of frosting. Top with the second cake layer and spread another thick layer of frosting. Place the layered cake in the refrigerator for 15 minutes to allow the frosting to set and secure the layers. Remove from the refrigerator and frost the top and all sides of the cake with the remaining frosting. Immediately press the cooled toasted coconut all around the sides and generously sprinkle on top of the cake. Decorate with carrot candies, if desired.

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Notes

For best results, store any leftover Coconut Carrot Cake in the refrigerator, tightly wrapped in plastic wrap or an airtight container, for up to 5 days. This helps maintain its delightful moisture and freshness.