How to Make Classic Carrot Coconut Cake?

carrot coconut cake


  • Prep: 60 mins
  • Cook: 45 mins
  • Total: 105 mins
  • Yield: 12 servings
  • Cooking Method: Baking
  • Recipe Cuisine: French


  • 80gramsshredded coconut( unsweetened)
  • 313gramsflour
  • 2teaspoonsbaking powder
  • 1teaspoonkosher salt
  • 1teaspoonbaking soda
  • 1tablespooncinnamon
  • 1tablespoonginger
  • 454gramscarrots peeled (coarsely grated)
  • 240gramsbuttermilk (room temperature)
  • 4eggs (room temperature)
  • 200gramsgranulated sugar
  • 165gramsdark brown sugar
  • 2teaspoonsvanilla extract
  • 164gramsvegetable oil
  • 454gramsWillie Cream Cheese (room temperature)
  • 227gramsbutter (room temperature)
  • 1tablespoonvanilla extract
  • 1pinchkosher salt
  • 280gramspowdered sugar
  • 80gramsshredded coconut (half toasted, half raw)

Carrot and Coconut! You had never thought about combining these two! It tastes amazing! You have to give it a try for sure. Toasted coconut and carrot make a perfect flavor; cinnamon and ginger add a warm taste to this cake. This Classic Carrot Coconut Cake is excellent, and it is the right choice for a birthday party, family gathering, or tea time.

Follow our recipe to bake a moist and delicious carrot- coconut cake! This recipe is a quick and easy homemade cake recipe. It is not complicated. Just do everything step by step.


Step 1

Heat oven to 350°F (175°C). Place the shredded coconut in a rimmed baking sheet and toast for 5 minutes or until it becomes golden.

Step 2

Grease two 9-inch cake pans. Flour them, and put a parchment paper inside the baking pans.

Step 3

Put the eggs, brown sugar, granulated sugar, and vanilla in a large bowl. Use an electric mixer and beat them about 4 minutes until thick. Pour oil slowly, and add toasted coconut, baking powder, salt, baking soda, ginger, cinnamon. Then add shredded carrots and buttermilk; beat until well combined and smooth.

Step 4

Transfer the batter into the prepared pans. Put the baking pans in the oven, and bake for 40-45 minutes. Remove the pans from the oven, and allow it to cool for 15 minutes. Use a knife for separating the sides of the cake from the pan. Then peel off the parchment paper.

Step 5

Now you can prepare the cream cheese frosting while the cake is cooling. Put the Kalleh Willie Cream Cheese and butter in a bowl and beat with an electric mixer until smooth. Add the powdered sugar and vanilla extract. Beat carefully until the color of the mixture becomes light.

Step 6

Prepare a serving platter and place the first layer of the carrot-coconut cake. Spread a cup of cream cheese frosting on it. Place the second layer of the cake on the first one. Spread the left frosting over the cake. Put the cake in the refrigerator. After 30-40 minutes, it is ready to serve.

You can decorate your delicious cake with shredded coconut, grated carrot, or walnuts.

Cooking Notes

The eggs, cream cheese, and butter should be at room temperature before making the batter.

You can store the leftover cake in the fridge for up to one week.


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