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Coconut carrot cake on mint green cake stand
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5 from 5 votes

Coconut Carrot Bundt Cake Recipe

Coconut Carrot Cake - this easy carrot cake recipe is full of coconut with a cream cheese frosting. The perfect cake for spring, Easter, or any occasion! It's an easy recipe that starts with a cake mix but you'd never know it.
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 10 -12 servings
Author: Dorothy Kern
Cost: 6

Ingredients

For the Cake

  • 1 cup sweetened shredded coconut
  • 1 (approx 15.25 ounces) yellow cake mix
  • 1 3.4 ounce box instant vanilla or coconut pudding mix
  • ½ cup vegetable oil
  • ⅔ cup Almond Breeze Almondmilk Coconutmilk Blend or any flavor
  • 4 large eggs
  • 1 tablespoon ground cinnamon
  • 2 cups shredded carrots

For the Frosting

  • 2 tablespoons unsalted butter room temperature
  • 4 ounces cream cheese room temperature
  • ¼ teaspoon salt
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F. Spray a 12” bundt pan with nonstick floured cooking spray (or butter and flour the pan).
  • Place the coconut in a small saucepan and heat over low heat, stirring almost constantly, for a few minutes, until the coconut browns. Immediately remove to a plate to cool. (Coconut burns easily, so be sure to watch it carefully.) Reserve 1/4 cup of the toasted coconut for the topping of the cake.
  • Place cake mix, pudding mix, oil, eggs, cinnamon, and almond milk in a large bowl. Beat with a hand mixer until just combined (mixture may be slightly lumpy). Stir in the shredded carrots and toasted coconut.
  • Pour cake batter into prepared pan. Bake for 38-45 minutes, until a toothpick comes out clean near the center. Cool completely before frosting.
  • To make the frosting: beat butter and cream cheese with a hand mixer until smooth. Add salt and 1 cup of powdered sugar, beat until smooth, then mix in remaining cup of powdered sugar and vanilla. Mixture should be smooth and spreadable. Spread or pipe on cake as desired. Sprinkle with reserved toasted coconut.
  • Store loosely covered in the refrigerator for up to 3 days. Unfrosted cooled cake can be wrapped well in plastic wrap and frozen for up to one month.

Video

Notes

  • Use any brand of yellow cake mix for this recipe. You could also substitute a white, spice, or carrot cake mix too.
  • If not using coconut pudding mix, add 1/4 teaspoon coconut extract to the cake.
  • If you want to amp up the coconut flavor, add 1/2 teaspoon of coconut extract to the cake and/or the frosting.
  • I baked my cake in a 12″ bundt pan. If you don’t have a bundt pan, you could bake this in a 9×13″ pan or two 9″ rounds. The baking time will be affected, but it’ll work in either pan. You should probably double the frosting in that case, since the recipe as written makes just enough for the bundt.
  • Instead of using shredded coconut as your carrot cake topping, you can use chopped pecans
  • Add a teaspoon ground gloves for a kick of extra spice to your carrot cake. 

Nutrition

Serving: 1/10 slice of cake | Calories: 525kcal | Carbohydrates: 68g | Protein: 6g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 93mg | Sodium: 1396mg | Fiber: 3g | Sugar: 28g

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