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“A mostly coconut cake with a carrot cake base. I love the combination of the cream cheese frosting and the coconut on a slightly spicey cake. The cake is not as dense as most carrot cakes and I do not include nuts but you could certainly add them if you wanted. This is a really easy cake to make since it starts with a cake mix, but looks like you really fussed though when all put together covered in coconut.( there is no water added because of the carrots and pinneapple)”
READY IN:
1hr 5mins
SERVES:
14
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • 1 (15 1/4 ounce) package carrot cake mix
  • 12 cup vegetable oil
  • 4 eggs
  • 1 (8 ounce) can crushed pineapple in juice, undrained
  • 34 cup finely shredded carrot
  • 14 ounces shredded coconut, divided
  • 12 cup raisins
  • 2 (16 ounce) containersready to spread cream cheese frosting

Directions

  1. Heat oven to 350 degrees. Grease bottoms of 2 8 or 9 inch cake pans and lightly flour.
  2. Beat cake mix, oil, eggs, pineapple and carrots in large bowl with electric mixer on low speed 30 seconds, beat on medium for 2 minutes. Stir in raisins and 1 cup of the coconut reserving the rest for later. Pour batter into prepared pans.
  3. Bake for 35 to 40 minutes checking for doneness after 30 minutes with a toothpick. Cool for 10 minutes in pan then remove from pan to cool on wire rack until completely cool.
  4. When cake layers are completely cool fill layer and frost top and sides with both cans of frosting for a really thick covering. Take remaining coconut and lightly press to top and sides of cake, covering entire cake in cocount.

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