Coconut-Carrot Cake
Recipe from
Betty Crocker
Love coconut? Get an extra hit in an easy carrot cake from a mix.
Servings:
16 servings
Prep Time:
20 mins
Total Time:
2 hrs 15 mins
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Ingredients
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1 cupflaked coconutsee savings
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1 boxBetty Crocker® SuperMoist® carrot cake mixsee savings
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1 cupwatersee savings
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1/2 cupvegetable oilsee savings
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3eggssee savings
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1/2 cupBetty Crocker® Rich & Creamy vanilla frosting (from 1-pound container)see savings
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Directions
1.
Heat oven to 325 degrees F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In ungreased shallow pan, spread coconut. Bake 5 to 7 minutes, stirring occasionally, until golden brown. Reserve 2 tablespoons coconut for garnish.
2.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in remaining coconut. Pour into pan.
3.
Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
4.
In small microwavable bowl, microwave frosting uncovered on High 8 to 12 seconds or until thin enough to drizzle. Drizzle over top of cake. Sprinkle with reserved coconut. Cut cake with serrated knife. Store loosely covered at room temperature.
Tip:
High Altitude (3500-6500 ft): Increase water to 1 1/4 cups and stir 2 tablespoons all-purpose flour into dry cake mix. Bake 40 to 45 minutes.
Nutrition information
Per serving: Calories 260 (Calories from Fat 120); Total Fat 13g (Saturated Fat 4g, Trans Fat 1 1/2g); Cholesterol 40mg; Sodium 240mg; Total Carbohydrate 34g (Dietary Fiber 0g, Sugars 22g); Protein 3g. Daily Values: Vitamin A 8%; Vitamin C 0%; Calcium 6%; Iron 4%. Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 2 1/2 Fat. Carbohydrate Choices: 2.
Percent Daily Values are based on a 2,000 calorie diet
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