Coconut Carrot Cake. Super soft and moist coconut carrot cake cupcakes are loaded with coconut, sweetened with brown sugar, and flavored with warm spices. This might be my new favorite dessert. This Pineapple Carrot Coconut Cake is deliciously moist.
I discovered the recipe in an old issue of Good Food that was lying around in the coffee room.
This gluten-free carrot cake recipe features two layers of dense nutty cake slathered in cream cheese frosting.
Coconut flour makes this classic carrot layer cake both gluten free and pleasingly dense.
Hello everybody, it is John, welcome to our recipe page. Today, we're going to prepare a distinctive dish, coconut carrot cake. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Super soft and moist coconut carrot cake cupcakes are loaded with coconut, sweetened with brown sugar, and flavored with warm spices. This might be my new favorite dessert. This Pineapple Carrot Coconut Cake is deliciously moist.
Coconut Carrot Cake is one of the most favored of current trending foods in the world. It's enjoyed by millions every day. It's simple, it is quick, it tastes delicious. They are nice and they look wonderful. Coconut Carrot Cake is something which I've loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook coconut carrot cake using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Coconut Carrot Cake:
- {Take 1 cup of Whole Wheat Flour.
- {Prepare 1/2 cup of Powdered Sugar.
- {Prepare 3/4 cup of Powdered Coconut.
- {Prepare 1/4 cup of Powder coconut for garnish.
- {Prepare 1 cup of Grated Carrot (2 medium sizes).
- {Prepare 1/2 tsp of Baking Soda or ENO.
- {Prepare 3/4 tsp of Baking powder (1/2 + 1/4 tsp).
- {Make ready 1/4 cup of Oil.
- {Prepare 3/4 cup of Milk.
- {Prepare 1/2 cup of Mix chocolate chips.
- {Prepare 1 pinch of salt.
This Carrot Cake with pineapple and coconut is a family favorite, made every year for all sorts of celebrations from birthdays to Easter! Originally from the Silver Palate cookbook, we've made several. Top with chopped pecans or dust with cinnamon for a showstopping. Why choose between carrot cake and coconut cake when both flavors work so well together?
Instructions to make Coconut Carrot Cake:
- Toss 1 tsp of wheat flour with chocolate chips and keep it aside. Dry roast coconut powder over medium heat on a nonstick for 5 minutes stirring continuously. When it turns into little brown switch off the flame and keep it aside to cool down completely before adding..
- Dry Ingredients: Shift whole wheat flour, baking soda, baking powder, salt twice and keep it aside. Wet Ingredients: Now add milk, sugar, oil in a grinder until smooth. Now mix wet ingredients with dry ingredients, roasted coconut powder, grated carrot. Mix them well..
- Put batter into a greased pan. Sprinkle 1/4 cup of coconut powder, mix chocolate chips mix over cake and with help of spatula press gently. Tab the cake pan on a countertop to release any large air bubbles. Put cake pan into the preheated pressure cooker and bake it for 1 hour..
- Tips: Adjust sugar according to your taste. Baking time may vary. If cake batter looks dry, add 2- 4 tbsp of milk. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes..
- Pressure Cooker Method: Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin..
- Important Notes: Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker. Use a 5-liter pressure cooker. It should be big enough to hold the baking pan. Baking Tin should be made of Aluminium..
- If baking tin comes into direct contact with the base of the pressure cooker, it can burn (overbake) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand. No gasket and whistle are needed. Remove them before baking. Don’t add water to the pressure cooker..
- How to Bake In A Pressure Cooker? Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand. Now put the cake tin containing the cake batter (Do not put water inside the pressure cooker). Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid..
- Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately. Eggless Pressure Cooker Cake is ready..
This coconut carrot cake recipe with cream cheese frosting is light, moist, and the best we've had in a very, very long time. This stunning coconut carrot cake is lovely for any holiday or occasion. Carrot cake = perfection Coconut cake = the bees knees Carrot + coconut pancakes = pancake heaven. These pancakes were inspired by my love for both carrot cake and coconut. Beat eggs and sugar together until smooth and pale.
So that is going to wrap it up with this exceptional food coconut carrot cake recipe. Thank you very much for your time. I'm sure you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
