Description
A moist and flavorful Coconut Carrot Cake layered with luscious jammy swirled buttercream, topped with chopped pistachios and fresh berries for a delightful finish. This cake combines the natural sweetness of carrots and coconut with a rich, creamy frosting that features streaks of fruit jam for a vibrant twist.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
Wet Ingredients
- 1 1/2 cups melted coconut oil or canola oil
- 3/4 cup milk or buttermilk, at room temperature
- 3 eggs, at room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 1 tablespoon vanilla extract
- 2 cups grated carrots
- 1 cup shredded sweetened coconut
Buttercream Frosting
- 3 sticks salted butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1/2 cup high-quality fruit jam
Garnish
- 1/3 cup salted pistachios, finely chopped
- Fresh berries, for serving
Instructions
- Prepare the pans and preheat oven: Preheat your oven to 350 degrees F (175 degrees C). Grease three 8-inch round cake pans thoroughly, line the bottoms with parchment paper, and grease again or spray with cooking spray to prevent sticking.
- Mix wet ingredients and sugars: In the bowl of a stand mixer or using a hand-held mixer, beat together the melted coconut or canola oil, milk or buttermilk, eggs, granulated sugar, light brown sugar, and vanilla extract until the mixture is smooth and well combined.
- Add carrots, coconut, and dry ingredients: Stir in the grated carrots and shredded sweetened coconut until evenly incorporated. Then add the all-purpose flour, baking powder, baking soda, ground cinnamon, and kosher salt. Mix just until there are no clumps of flour and the batter is evenly combined without overmixing.
- Bake the cakes: Evenly divide the batter among the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until the cake tops are set and no longer jiggly in the center. Remove from oven and let cool for 5 minutes before running a knife around the edges. Turn the cakes out onto cooling racks and allow them to cool completely.
- Make the buttercream frosting: In a clean mixing bowl, beat the softened salted butter, cream cheese, vanilla extract, and powdered sugar together until the mixture is light and fluffy. Gently swirl in the fruit jam, being careful to leave visible streaks for a beautiful jammy swirl effect in the frosting.
- Assemble the cake: Place one cake layer on your serving plate or cake stand. Spread a layer of the buttercream over it. Repeat with the second layer and more buttercream, then top with the third cake layer. Use the remaining frosting to lightly crumb coat and frost the outside of the cake; the finish should be rustic and not perfectly smooth.
- Chill and garnish: Chill the assembled cake in the refrigerator for at least 30 minutes to set the frosting or up to 3 days if storing. Just before serving, decorate the top with the chopped salted pistachios and fresh berries for a fresh and colorful presentation.
Notes
- Make sure all wet ingredients like eggs and milk are at room temperature for a smooth batter and even baking.
- Do not overmix the batter once the flour is added to keep the cake tender and moist.
- Use high-quality fruit jam for the buttercream swirl to achieve the best flavor and vibrant look.
- This cake keeps well refrigerated for up to 3 days but is best enjoyed within 24 hours for optimal freshness.
- To easily remove cakes from pans, allow cooling for 5 minutes, then run a knife around the edge before inverting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
