How-To: Coconut-Frosted Carrot Cake
Make this fresh, new twist on classic carrot cake with our step-by-step guide.
The Making Of Coconut-Frosted Carrot Cake
Moist and sweet, this carrot cake is packed with a complex combination of spices and zest that all come through. Adding a bit of lemon to the icing brings out the bright flavors of the cake and the Lyle’s Golden Syrup helps kick it over the top.
Grate The Carrots Nice And Thin
Using the grater attachment on a Food Processor or Box Grater, grind the carrots (if using the box grater, use the finer side). After they are grated, use the blade on the food processor to chop the carrots more finely.
Prep The Cake Batter
In a small bowl whisk together the flour, baking powder, baking soda, salt and spices. Set aside. In a large bowl, whisk together the sugar, brown sugar, oil, eggs, vanilla, and zest. Whisk in the dry ingredients, just until combined. Using a spoon, stir in the carrots and dried fruit.
Fold In The Coconut
Then divide the batter into the two prepared pans and bake for about 30 minutes, or until a tester comes out clean.
Wait It Out
Let cakes cool completely in the pans on a wire rack.
Prepare The Frosting
Make the icing by blending the cream cheese, butter, vanilla, lemon extract, lemon juice, confectioners' sugar and Lyle's Golden Syrup, until smooth.
Put one of the layers of cake on a 9-inch cardboard round and then top it with 1 cup of the cream cheese icing.
Cover With A Crumb Coat
Apply a thin layer of frosting to "lock" in all the crumbs and ready the cake for the final coat of frosting.
The Final Frosting
Then finish with a smooth coat of icing on the cake. You can run your spatula tip around the icing to create the swirls, but you'll be pressing coconut on the outside, so don't worry about getting this effect.
Go Coconut Crazy
Move the cake to the platter, lift it and gently press the shredded coconut onto the top and sides.
This cake is wonderful the next day or even the following. Just wrap it well and refrigerate....if there is any left!
Get the Recipe: Coconut-Frosted Carrot Cake