Tropical Carrot Cake
Our tropical carrot cake uses coconut to give carrot cake an exotic twist.
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 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.
© 2018 America's Test Kitchen. All rights reserved.