Coconut-carrot Cake

Serving 16 people

138 min


  • coconut 1 cup flaked coconut
  • vanilla frosting 1/2 cup Betty Crocker® Rich & Creamy vanilla frosting
  • white cake mix 1 box Betty Crocker® SuperMoist® carrot cake mix
Add to Shoping List
Order Ingredients Now

How to make it

  1. 1
  2. Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In ungreased shallow pan, spread coconut.
  3. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown. Reserve 2 tablespoons toasted coconut for garnish.
  4. 2
  5. Make cake batter as directed on box. Fold remaining toasted coconut into batter.
  6. Pour into pan.
  7. 3
  8. Bake as directed on box for fluted tube pan. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  9. 4
  10. In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds.
  11. Drizzle frosting over top of cake. Sprinkle with reserved toasted coconut.
  12. Cut cake with serrated knife. Store loosely covered.