Hawaiian Carrot Cake With Coconut Icing Recipe 435 Recipes

HAWAIIAN CARROT CAKE WITH COCONUT ICING RECIPE - (4.3/5)

Steps:

• 1 Preheat oven to 350°F (180°C). Spray or oil two 9-inch (1.5-L) round cake pans. 2 Finely chop drained pineapple, place in a sieve and press with a spoon to remove as much juice as possible. Grate carrots using a food processor. Measure out 4 cups (1 L) and set aside. Place flour in a large bowl. Sprinkle with baking powder, baking soda, salt, cinnamon and nutmeg. Stir until blended. 3 Place butter in a large mixing bowl and beat with an electric mixer until creamy. Gradually beat in sugar, then beat on medium for about 3 minutes. Beat in eggs, then vanilla. Beating on low speed, add about a third of flour mixture and beat just until mixed, followed by half the milk. Repeat additions, ending with flour. Batter will be very thick. Gradually mix in pineapple and carrots. 4 Divide between pans. Spread to pan sides. To remove air pockets, bang pans on counter 5 to 6 times. Bake until centres seem set when lightly tapped, from 40 to 45 minutes. Place on a baking rack to cool. After about 15 minutes, turn cakes out of pans and cool completely on racks. It's best to bake cakes a day ahead of icing and leave at room temperature overnight. 5 Cut cream cheese into chunks. Place butter in a bowl and beat with an electric mixer until creamy. Beat in sour cream and vanilla. Reduce speed to low and beat in cream cheese, piece by piece. Beating too much will cause thinning. Add about a third of the icing sugar and beat on low until just mixed in. Scrape sides of bowl and beaters occasionally. Gradually add remaining sugar, beating just until smooth. If too thick or thin, work in a little sour cream or sugar. Remove about a quarter of the icing to be used on top cake layer and set aside. Stir coconut into the remaining icing. 6 Slice cakes horizontally in half. Place top of 1 cake, dome-side down, on a platter. Spread with a third of the coconut icing leaving a narrow border of cake around edge. Lay the bottom of that cake, cut-side down, on top. Spread with half the remaining coconut icing, leaving a narrow cake border. Top with the bottom half of the second cake, cut-side down. Spread with the remaining coconut icing, leaving a cake border. Top with the fi nal layer, cut-side down. Spread with plain icing right to the edges. Garnish with toasted, fresh coconut. Best to refrigerate several hours or overnight before serving. TIP: For fresh coconut curls, break open a coconut (see below) and remove the meat from the shell. Leave the brown skin on if you like. Using a vegetable peeler, shave long curls from the largest piece of coconut. Spread curls out on a foil-lined baking sheet. Place in a 300°F (150°C) oven until they dry a little and curl. Watch closely since this will happen in 5 to 6 minutes and then they can burn quickly. To open a coconut, penetrate through the softest of three "eyes" at the end of the coconut with a screwdriver, drain the water and place the shell in a 400°F (200°C) oven for 15 minutes to soften, then place in a towel and whack with a hammer until it breaks open.

COCONUT CARROT CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan or 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
• In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, vanilla and salt; beat on medium speed 1 minute. Stir in carrots, pineapple, nuts and coconut (batter will be thick). Pour into pan(s).
• Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• Meanwhile, make Cream Cheese Frosting. In medium bowl, beat cream cheese, butter and milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.
• Frost 13x9-inch cake or fill and frost round layers with frosting. Store covered in refrigerator.

COCONUT CARROT CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat the sugar, oil and eggs until well blended. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Drain pineapple, reserving juice; set juice aside. Stir in the pineapple, carrots and coconut (batter will be thick). , Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar and enough of the reserved pineapple juice to achieve desired spreading consistency. Tint 1/4 cup frosting orange; place in a small resealable plastic bag. Cut a small hole in a corner of the bag; set aside., Place one cake layer on a serving plate; spread with a third of the white frosting. Repeat layers twice. With orange frosting, pipe carrots on top; add parsley sprig for carrot top. Cover and store in the refrigerator.

CARROT CAKE WITH COCONUT

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans or 13x9-inch pan and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, orange juice, oil, pineapple, orange peel, vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.
• Bake 8- or 9-inch rounds 30 to 35 minutes, 13x9-inch pan 37 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove rounds from pans to cooling racks. Cool completely, about 1 hour.
• Stir orange peel into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting or frost top of 13x9-inch cake. Store in refrigerator.

HELLMANN'S HAWAIIAN CARROT CAKE

Steps:

• Grease a 9 inch tube pan or 13 x 9 baking dish.
• Stir together first 5 ingredients in medium bowl.
• In large bowl beat eggs, sugar, mayonaise and pineapple until well blended.
• Gradually beat in the flour mixture to the egg mixture.
• Stir in carrots and walnuts if using and mix well.
• Pour into your pan and bake in 350 F oven 60 minutes for tube pan or 50 minutes for baking dish or until done.
• Cool, remove from pan and frost with cream cheese icing.

EASY HAWAIIAN CAKE WITH ICING

Steps:

• For cake: Mix all ingredients together by hand.
• Pour into greased 9x13x2 inch pan.
• If using glass pan, bake at 325 degrees.
• Otherwise, bake at 350 degrees for 45 minutes.
• Check for doneness using toothpick.
• For icing: Mix all ingredients together and frost cool cake.
• Keep in refrigerator.
• Will keep for a long time.

HAWAIIAN CARROT CAKE

Steps:

• Preheat oven to 350°F.
• Grease a 9 inch tube mold or bundt cake mold.
• In a medium mixing bowl, mix together the first 5 ingredients.
• In a large mixing bowl, mix together the eggs and sugar, yogurt(or mayonnaise) and the drained crushed pineapple.
• Incorporate gradually the dry ingredients, mixing well.
• Add the carrots and nuts, mix well.
• Pour the cake batter into cake mold and bake in 350°F oven for 50-60 minutes.
• Let cool, and unmold onto cake rack.
• Ice the cake with cream cheese icing, garnish with toasted coconut.

HAWAIIAN SUNSET CAKE

Steps:

• In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. , Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving.

HAWAIIAN CARROT CAKE

Steps:

• Preheat oven to 350 degrees F. In medium bowl, combine the sugar, eggs, oil and 3 tsp. vanilla, mix well. In a large bowl combine the flour, cinnamon, baking soda and salt: mix well. Add the liquid mixture to the flour mixture and mix well. Fold in the carrots, coconut, pineapple and the nuts, mix well.
• Spoon the batter in a 9x13-inch glass pan and bake for 50 minutes. Let cool before frosting. Frost with cream cheese frosting.
• Cream Cheese Frosting:
• Beat cream cheese and butter till light and fluffy. Add 2 tsp. vanilla and enough powdered sugar to make stiff icing. (2- 2 1/2 cups).