Coconut Carrot Cake with Strawberry Frosting
Coconut Carrot Cake with Strawberry Frosting. Who’s ready for easter tomorrow?! The menu seriously isn’t complete without the perfect springtime dessert. And this cake has just about every perfect easter dessert in one. Coconut, carrot, and strawberry. Super gooey center, layered with strawberries, and all that fresh coconut in every bite. Happy Easter weekend guys !!
Tomorrow is finally easter !! And we thought it was necessary to share one last dessert with you guys before the big celebration. Because you really can’t do easter without all the delicious springtime desserts.
We definitely have WAY too many desserts for tomorrow, but I couldn’t resist making one more. We bought ricotta pie and easter bread from our favorite Italian bakery, we have an adorable Easter egg pound cake, and I just couldn’t help myself…I had to throw one more cake into the mix. And is it really easter without a good carrot cake or coconut cake?! I think not.
So I combined the carrot cake and coconut cake into one super delicious thee layer cake smothered in strawberry frosting and layered with fresh strawberries too. I mean this is really the ultimate cake for easter…carrot, coconut, strawberry. All key ingredients for easter baking. And the strawberry frosting gives the cake such a great pop of color and additional flavor. This cake is addicting to say the least.
It’s another really beautiful day out. Unfortunately easter is going to be a little chillier than the weekend has been so far, but we have lots of food and lots of cocktails and lots of good company to look forward to, so I am excited !! Happy easter weekend guys !!
Ingredients
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 1/2 cups canola oil
3/4 cup buttermilk
3 eggs
1 1/2 cups sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1 pound carrots; grated
1 1/2 cups shredded coconut
For the Strawberry Frosting
8 ounces mascarpone
2 sticks butter; room temperature
2 1/2 cups powdered sugar
2 teaspoons vanilla extract
1 cup freeze dried strawberries; ground into powder
1 cup fresh strawberries; chopped
Directions
Preheat the oven to 350 degrees. Grease three 8 inch round cake pans.
In a medium bowl, mix the flour, baking powder, baking soda, cinnamon, and salt.
In a large bowl, add the canola oil, buttermilk, eggs, sugar, brown sugar, and vanilla. Using an electric mixer, beat until smooth. Beat in the carrots and coconut. Slowly beat in the dry ingredients.
Pour the batter evenly amongst the 3 prepared pans. Transfer to the oven and bake for about 30 minutes or until just set.
Make the frosting. In a large bowl, add the mascarpone and the butter. Beat using an electric mixer until fluffy. Add the powdered sugar, vanilla, and strawberry powder. Beat again for another 2 minutes.
Assemble the cake. Spread an even layer of frosting and chopped strawberries between each cake. Ice the outside of the cake until smooth.
