Toasted Coconut Carrot Cake

Toasted Coconut Carrot Cake

Cake.

  • 3/4 cup unsalted butter
  • 2 cups finely grated carrots (about 7-8 carrots, depending on size)
  • 1/2 cup applesauce
  • 2 cups dark brown sugar
  • 3 eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla
  • 3 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons ginger
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg

Buttercream.

  • 8 ounces cream cheese, room temperature
  • 1 cup unsalted butter, room temperature
  • 5 cups powdered sugar
  • 1 tablespoon meringue powder
  • pinch salt
  • 2 teaspoons vanilla
  • 2 cups natural coconut, lightly toasted

Cake.

Preheat the oven to 350.  For the 4-layer 2-tier cake pictured here, grease two 8 inch pans and two 6 inch pans.  For a 3-layer 1-tier cake, grease three 9-inch pans.

Melt the butter in a saucepan over medium low heat.  Continue cooking, swirling occasionally, until nutty brown solids form on the bottom of the pan.  Scrape the butter and the browned bits into a large mixing bowl and let cool for a few minutes, then whisk in the grated carrots, applesauce, brown sugar, buttermilk, eggs and vanilla.

In a separate bowl, combine the dry ingredients.  Add the dry to the wet, stirring just until combined.  Divide the batter between the pans.  Bake for about 20-25 minutes, until a toothpick comes out clean - the cakes will finish at different times depending on the size of pans used.

Set the pans on wire racks and cool completely, covered with a clean kitchen towel.


Buttercream.

In the bowl of your stand mixer fitted with the whisk attachment, beat the cream cheese and butter for 1 minute until smooth.  With the mixer on low, add the powdered sugar and the meringue powder, mixing until combined.  Add the salt and vanilla; on medium high, whip for several minutes until light and fluffy - add a little more powdered sugar if the buttercream is too soft.

Fill and frost the layers (there's no need to use any supports for the two tiers for this cake, as each tier is relatively small).  Press the toasted coconut all over the cake.

Note, to toast the coconut, spread on a baking sheet and bake at low heat, about 275 for 5 minutes or so, just until golden - watch it carefully as it can burn easily.  Cool completely before pressing onto the cake.


Recipe from Curly Girl Kitchen
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