Food and Recipes Desserts Cakes Sheet Cakes Coconut-Carrot Cake with Coconut Buttercream Recipe Be the first to rate & review! You've got dessert duty? We've got you covered with this lightly spiced sheet cake that serves a crowd and travels well too. Why choose between carrot cake and coconut cake when both flavors work so well together? By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on January 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photo: Victor Protasio; Food Styling: Torie Cox; Prop Styling: Heather Chadduck Hillegas Active Time: 1 hrs Total Time: 2 hrs 45 mins Yield: 20 serves Ingredients Cake 1 pound carrots, peeled and shredded (about 3 packed cups) 1 1/4 cups granulated sugar, divided 1 cup sweetened shredded coconut 2/3 cup unsweetened large flaked coconut (such as Let's Do...Organic) 2 1/2 cups all-purpose flour, plus more for pans 2 1/2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon salt 1/2 teaspoon baking soda 1 cup unsalted butter, plus more for pans 1 cup packed light brown sugar 4 large eggs 1 1/2 teaspoons vanilla extract 1/2 cup chopped walnuts 1/2 cup raisins Coconut Buttercream 1 cup well-shaken canned unsweetened coconut milk 3 tablespoons cornstarch 1/4 teaspoon salt 1 cup unsalted butter, softened 3 1/4 cups powdered sugar 1/2 teaspoon coconut extract 1/2 teaspoon vanilla extract Toppings 1 large peeled carrot, peeled into 3-inch curls Coconut Flakes Directions Prepare the Cake Layer: Preheat oven to 350°F. Grease and flour sides and bottom of a 13- x 9-inch baking pan. Toss together carrots and 1⁄2 cup of the granulated sugar in a bowl. Let stand 15 minutes. Pour mixture through a wire-mesh strainer over a bowl, pressing on solids in strainer; discard liquid. Set shredded carrots aside. Spread sweetened shredded coconut in a single layer on half of a large baking sheet; spread unsweetened flaked coconut in a single layer on other half. (Keep shredded and flaked coconut separated on baking sheet.) Bake in preheated oven until unsweetened flakes are golden brown, about 5 minutes (sweetened shredded coconut will be only slightly browned). Cool completely, about 10 minutes. Reserve unsweetened flaked coconut for garnish. Reduce oven temperature to 325°F. Whisk together flour, baking powder, cinnamon, salt, and baking soda. Beat butter with an electric mixer on medium speed until creamy, about 1 minute. Add brown sugar and remaining 3⁄4 cup granulated sugar, and beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition (mixture may look broken). Beat in vanilla. Add flour mixture; beat on low speed until just combined, 1 to 2 minutes. Stir in shredded carrots, shredded coconut, walnuts, and raisins. Spread batter in prepared pan, smoothing top. Bake at 325°F until a wooden pick inserted in the center comes out clean, 40 to 45 minutes. Transfer pan to a wire rack, and cool completely, about 1 hour. Meanwhile, prepare the Coconut Buttercream: Whisk together coconut milk, cornstarch, and salt in a saucepan until completely combined and smooth. Bring mixture to a boil over medium, stirring often. Boil, stirring constantly, until mixture thickens, about 2 minutes. Scrape mixture onto a plate, and cover surface with plastic wrap. Cool completely, about 30 minutes (or about 20 minutes in the refrigerator). Beat butter with an electric mixer on medium speed until creamy, 1 to 2 minutes. Add powdered sugar; beat on medium-low speed until smooth, about 2 minutes. Beat in extracts. Add coconut milk mixture, a little at a time, beating well after each addition. Increase speed to medium-high, and beat until light and fluffy, 2 to 3 minutes. Spread buttercream over top of cooled cake, and garnish with reserved toasted flaked coconut and carrot curls. Rate it Print