Tropical Carrot Cake

Published April 1, 2007.

Why this recipe works:

For our Tropical Carrot Cake recipe, we wanted to build on the warm flavors of traditional carrot cake by adding coconut and pineapple. To get these tropical flavors to stand out in our recipe, we ground the coconut and sugar together in the food processor, which eliminated the coconut’s… read more

For our Tropical Carrot Cake recipe, we wanted to build on the warm flavors of traditional carrot cake by adding coconut and pineapple. To get these tropical flavors to stand out in our recipe, we ground the coconut and sugar together in the food processor, which eliminated the coconut’s stringy texture and extracted maximum coconut flavor. Canned pineapple failed to give us the intense pineapple flavor we wanted in our Tropical Carrot Cake recipe, so we used a combination of frozen pineapple chunks and pineapple juice concentrate, which gave the cake a bold, fresh pineapple flavor. To add two more layers of tropical flavor, we incorporated more pineapple in our cream cheese frosting and pressed toasted coconut onto the sides and top of our Tropical Carrot Cake.

less

Serves 12

You'll need one 14-ounce bag of sweetened shredded coconut for this recipe. To toast the coconut for the frosting, spread it on a rimmed baking sheet and bake in a 325-degree oven, stirring often, until golden brown, about 15 minutes.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection