For a while I thought I’d never leave a cake unfrosted or half way iced, that’s because cake decorating is basically in my blood. Both my mother and my grandmother have been known for making beautiful, not to mention delicious, cakes. Anyway, leaving a cake in such a plain, raw state seemed like something that would never happen.
I have to admit that the look has grown on me though. Not only is it rustic-ly elegant, but it saves time and makes cake decorating more approachable for those who fear the pastry bag. I’m sure that I’ll choose to decorate more often than not, but this was something that I think I’ll definitely do again. 
This cake is ultra moist and perfectly complemented by the coconut cream cheese frosting. Plus, I added plenty of coconut to the cake too because that just had to happen.
PrintCoconut Cream Cheese Iced Carrot Cake
- Yield: 1 cake, 10-12 servings 1x
Description
An ultra moist cake complete with coconut, spiced, pineapple, and walnuts that are complemented by a coconut milk frosting.
Ingredients
Cake
- 1/2 cup (1 stick) butter, softened
- 1/2 cup oil (I use sunflower)
- 2/3 cup coconut milk (shake the can before opening)
- 4 eggs
- 2 1/2 cups raw (turbinado) sugar (or regular)
- 1 1/2 teaspoons salt
- 2 teaspoons vanilla extract
- 2 1/2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon each of: cloves, allspice, ginger and nutmeg
- 1/8 teaspoons cardamom
- 2 2/3 cups all-purpose flour
- 2 1/2 cups grated carrots
- 2 cups chopped walnuts
- 1 cup crushed pineapple
- 1 1/3 cups unsweetened shredded coconut flakes
Frosting:
- 1 (8 oz) package cream cheese, softened
- 3 tablespoons coconut oil
- 2 tablespoons coconut milk
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F (180 C) and grease 3 (8 or 9 inch) round cake pans. Cream butter, oil, and raw sugar in a large mixing bowl until smooth. Mix in eggs and add salt, vanilla, soda, spices, and flour and stir until combined. Add remaining ingredients and mix well.
- Divide batter among prepared pans and place in oven to bake for 35 – 45 minutes or until toothpick inserted in center comes out clean.
- Remove from oven and cool completely before frosting.
Frosting:
- Beat cream cheese in mixer with whisk attachment until no lumps remain. Add coconut oil, and milk and beat in until smooth. Slowly add remaining ingredients and whip until light and fluffy.
- Remove cakes from pans and trim tops if necessary. Frost in between each layer and decorate as desired.
- Category: Baking, Cake, Dessert
Frequently Asked Questions
What type of coconut should I use in the cake?
You should use shredded coconut in the cake for added texture and flavor.
How can I achieve the rustic look for the cake without frosting it completely?
You can leave the cake partially iced by applying a light layer of coconut cream cheese frosting on top while allowing some of the cake to show through.
Do I need to use unsweetened or sweetened coconut in the frosting?
You can use either sweetened or unsweetened coconut in the frosting, but sweetened will give a richer flavor.
