Go Back
–+ servings

Easy Coconut Carrot Cake Recipe

This easy coconut carrot cake recipe combines the classic flavors of carrot cake with a tropical twist of sweet shredded coconut. Moist, flavorful, and topped with a luscious cream cheese frosting, this cake is perfect for any occasion, offering a delightful blend of warmth and sweetness in every bite.
Print Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Servings 16

Equipment

  • 13 × 18-inch rimmed baking sheet
  • Parchment paper
  • Stand mixer with paddle attachment

Ingredients
  

For the Cake:

  • Butter for greasing
  • 1 ½ cups canola oil
  • ¾ cup buttermilk
  • 3 eggs at room temperature
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 pound carrots grated
  • 1 cup sweetened shredded coconut
  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt

For the Cream Cheese Frosting:

  • 8 ounces cream cheese at room temperature
  • 1 cup 2 sticks salted butter at room temperature
  • 2 to 3 cups confectioners’ sugar
  • 2 teaspoons pure vanilla extract
  • 1 cup freeze-dried strawberries or raspberries ground to a fine powder (optional)

Instructions
 

  • Prepare the Oven and Pan: Preheat your oven to 350°F. Grease a 13 × 18-inch rimmed baking sheet with butter and line it with parchment paper, leaving about a 1-inch overhang on the long sides. Lightly grease the parchment paper as well.
  • Mix the Cake Batter: In a stand mixer equipped with a paddle attachment, combine the canola oil, buttermilk, eggs, granulated sugar, brown sugar, and vanilla extract. Beat the mixture on medium speed until it becomes smooth. Add the grated carrots and shredded coconut, stirring until well mixed. Reduce the mixer speed to low and gradually incorporate the flour, baking powder, baking soda, cinnamon, and salt. Blend the ingredients until there are no visible lumps of flour, which should take around 2 minutes.
  • Bake the Cake: Pour the batter evenly into the prepared baking sheet. Smooth out the top, then bake for 25 to 30 minutes, or until the center is set and does not jiggle. Once baked, remove the cake from the oven and carefully run a knife along the edges to loosen it. Allow the cake to cool completely in the pan, which will take about an hour.
  • Prepare the Frosting: In a stand mixer, beat together the cream cheese and softened butter until the mixture becomes light and airy, about 2 minutes. Gradually add the confectioners' sugar and vanilla extract, continuing to beat until smooth and fluffy, approximately 2 more minutes. If you'd like a fruity touch, mix in the freeze-dried berry powder until fully incorporated.
  • Assemble the Cake Layers: Using the parchment paper to lift the cake, carefully remove it from the pan. With a serrated knife, slice the cake evenly into three rectangular layers, each about 13 × 6 inches in size. Place the first layer on a serving platter and spread one-third of the frosting evenly across the surface, making sure to cover all edges. Add the second layer on top, frost it in the same way, and repeat with the final layer. Use the remaining frosting to coat the top of the cake.
  • Serve or Store the Cake: Once the cake is fully assembled, you can serve it immediately. If you prefer to store it, place it in an airtight container and refrigerate for up to one day for best results.

Notes

  • For an added tropical flavor, you can toast the shredded coconut before mixing it into the batter.
  • Garnish the finished cake with edible flowers or additional shredded coconut for a decorative touch.
  • This recipe is versatile and works well with walnuts or raisins for extra texture.
Keyword best carrot cake recipe, easy carrot cake recipe, Easy Food Recipes, homemade carrot cake with coconut, quick carrot cake with cream cheese frosting, simple coconut carrot cake
Tried this recipe?Let us know how it was!