Cooking Coconut in Carrot Cake?

[DianaPrincessofWales]

I am bringing a carrot cake to our Easter Sunday gathering. I'm almost certain every carrot cake I had either growing up at home or at WDW had coconut in it. Now I'm looking at all my traditional carrot cake recipes and NONE have coconut listed as an ingredient. Should I leave it out? Thanks for your opinions. Happy Easter everyone!

 

[PrincessBetsy]

I don't think I've ever seen coconut in a carrot cake. You could try putting it in though, I bet it will be delicious! If you are looking for a great carrot cake recipe, I would suggest using Alton Brown's: http://www.foodnetwork.com/recipes/alton-brown/carrot-cake-recipe/index.html It is soooooooo good!

Have a great Easter!!

 

[MazdaUK]

Never had coconut, but I agree it would add a nice dimension I'd swap it for a small ammount of the carrot, maybe.

 

[DianaPrincessofWales]

I didn't read any of your replies before I baked it, so here is what I did.....
I did add about 1/3 of a cup of coconut and reduced the amount of walnuts. After frosting it with cream cheese frosting I decorated the sides with crushed walnuts and it looks FAB if I do say so myself!! I'll taste it tomorrow and report back! I noticed alot of recipes called for crushed pineapple (my mom always added that) and some with raisens. This cake doesn't need those in my opinion. I'm also bringing carmel rolls and I'm hoping someone is bringing some main course dishes. The in-laws menu sounded a bit vague!
Thanks to all!

 

[mypearl]

Hi Princess,

I've always like the kind that has coconut in it. Here's a recipe from about southernfood.com, by a lady named Diana Ratray. Haven't made it, but it sounds good.

Carrot Cake Recipe is made with coconut, pineapple, shredded carrots, and walnuts.

Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 eggs
1 1/2 cups vegetable oil
2 cups finely grated carrots (about 3 to 4 medium carrots)
2 teaspoons vanilla extract
1 can (8 ounces) well drained crushed pineapple
1 cup shredded coconut
1 cup chopped walnuts or pecans, divided

Preparation:

In a mixing bowl, combine dry ingredients; stir to blend. Add eggs, oil, shredded carrots, and vanilla; beat until well blended. Stir in pineapple, coconut, and 1/2 cup of the walnuts. Pour into a greased and floured 13x9x2-inch baking pan. Bake at 350° for 50 to 60 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Place cake in pan on a rack to cool. Frost the cooled cake with cream cheese frosting and sprinkle with remaining chopped nuts, pressing into the frosting very lightly.

 

[MazdaUK]

That sounds yummmmmmmmmmy

 

[Imzadi]

So how was it?

 

[MazdaUK]

I've just seen this recipe http://baking.about.com/od/cakes/r/tropicalcarrot.htm?nl=1 which has pineapple in it, and coconut in the icing. How did your cake turn out?

 

[DianaPrincessofWales]

Ok, the cake turned out very yummy, but I would tweek it a bit.

The walnuts seemed to really dry out the cake and just sort of fell out when I sliced it. I would just add less and decorate the sides with those. I would also add pineapple for moistness. The coconut that I did add (maybe 1/4 cup) was fine-and I would add that again.

I will post the recipe I used later. I'm at work - (now dreaming of carrot cake).