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RECIPE
17 INGREDIENTS12 STEPS1HR 10MIN

Pineapple Coconut Carrot Cake

4.5
2 Ratings
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Olive and Artisan
Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
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The best way to carrot cake is to Pineapple Coconut Carrot Cake!

1HR 10MIN

Total Time
Olive and Artisan
Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
GO TO BLOG
Ingredients
US / METRIC
Servings:
8
Serves 8
3 cups
Shredded  Carrots
1 cup
crushed and drained
1 cup
Brown Sugar
1 1/3 cups
Vegetable Oil
1/2 Tbsp
Coconut Extract
1 tsp
1 Tbsp
Baking Soda
1/2 Tbsp
Ground Cinnamon
Sweetened Condensed Milk Frosting
1 can
(14 oz)
Sweetened Condensed Milk
1/2 Tbsp
Coconut Extract
1 1/2 cups
Powdered Confectioners Sugar
1/2 cup
Unsweetened Coconut Flakes
for topping
or Sweetened Coconut Flakes
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Nutrition Per Serving
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CALORIES
1501
FAT
93.7 g
PROTEIN
13.2 g
CARBS
155.3 g

Directions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Grease three 8-inch cake pans or two 9-inch cake pans and set aside.
Step 3
Put Carrot (3 cup) and Pineapple (1 cup) in a food processor and pulse on low until carrots are rice-sized.
Step 4
Using a standing mixer with a paddle attachment, mixed processed carrots, pineapple, Egg (5), Granulated Sugar (1 cup), Brown Sugar (1 cup), Vegetable Oil (1 1/3 cup), Vanilla Extract (1 teaspoon), and Coconut Extract (2 teaspoon) until combined.
Step 5
Mix the All-Purpose Flour (3 cup), Salt (1 teaspoon), Baking Soda (1 tablespoon), and Ground Cinnamon (2 teaspoon) together and add to the wet mixture.
Step 6
Mix together for one minute and pour the batter evenly into the prepared cake pans.
Step 7
Bake on the middle rack of the preheated oven for 40-45 minutes (for three 8-inch pans) or until a toothpick comes out clean from the center. Or, for 50-55 minutes for two 9-inch cake pans.
Step 8
Let the cake cool in the pans for at least 10-15 minutes before removing and cooling on a rack. Be careful when removing, as it's a delicate cake.
Step 9
Make the frosting. In a standing mixer with the whisk attachment on high speed, whip Unsalted Butter (2 cup), Coconut Extract (2 teaspoon) and another pinch of salt together until the color becomes pale, about 5 minutes.
Step 10
Scrape down the sides of the bowl. Reduce mixer speed to medium, and slowly drizzle the Sweetened Condensed Milk (1 can) into the butter. Whip for another minute.
Step 11
Add the Powdered Confectioners Sugar (1 1/2 cup). Whip mixture again until smooth and combined.
Step 12
Layer the frosting with the cooled cakes and sprinkle the top with Unsweetened Coconut Flakes (1/2 cup).

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Nutrition Per Serving
Calories
1501
% Daily Value*
Fat
93.7 g
120%
Saturated Fat
65.8 g
329%
Trans Fat
0.0 g
--
Cholesterol
251.2 mg
84%
Carbohydrates
155.3 g
56%
Fiber
4.0 g
14%
Sugars
107.6 g
--
Protein
13.2 g
26%
Sodium
928.7 mg
40%
Vitamin D
0.7 µg
3%
Calcium
192.5 mg
15%
Iron
419.6 mg
2331%
Potassium
507.1 mg
11%
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