Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, coconut carrot cake. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Super soft and moist coconut carrot cake cupcakes are loaded with coconut, sweetened with brown sugar, and flavored with warm spices. This Pineapple Carrot Coconut Cake is deliciously moist. Cake layers loaded with fresh pineapple, carrot and coconut are sandwiched between cream cheese frosting.
Coconut Carrot Cake is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Coconut Carrot Cake is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook coconut carrot cake using 11 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Coconut Carrot Cake:
- Make ready 1 cup Whole Wheat Flour
- Prepare 1/2 cup Powdered Sugar
- Make ready 3/4 cup Powdered Coconut
- Take 1/4 cup Powder coconut for garnish
- Prepare 1 cup Grated Carrot (2 medium sizes)
- Make ready 1/2 tsp Baking Soda or ENO
- Get 3/4 tsp Baking powder (1/2 + 1/4 tsp)
- Take 1/4 cup Oil
- Take 3/4 cup Milk
- Get 1/2 cup Mix chocolate chips
- Take 1 pinch salt
Top with chopped pecans or dust with cinnamon for a showstopping. This Carrot Cake with pineapple and coconut is a family favorite, made every year for all sorts of celebrations from birthdays to Easter! Originally from the Silver Palate cookbook, we've made several. This gluten-free carrot cake recipe features two layers of dense nutty cake slathered in cream cheese frosting.
Steps to make Coconut Carrot Cake:
- Toss 1 tsp of wheat flour with chocolate chips and keep it aside. - Dry roast coconut powder over medium heat on a nonstick for 5 minutes stirring continuously. - When it turns into little brown switch off the flame and keep it aside to cool down completely before adding.
- Dry Ingredients: Shift whole wheat flour, baking soda, baking powder, salt twice and keep it aside. - Wet Ingredients: Now add milk, sugar, oil in a grinder until smooth. - Now mix wet ingredients with dry ingredients, roasted coconut powder, grated carrot. Mix them well.
- Put batter into a greased pan. Sprinkle 1/4 cup of coconut powder, mix chocolate chips mix over cake and with help of spatula press gently. - Tab the cake pan on a countertop to release any large air bubbles. - Put cake pan into the preheated pressure cooker and bake it for 1 hour.
- Tips: - - Adjust sugar according to your taste. - Baking time may vary. - If cake batter looks dry, add 2- 4 tbsp of milk. - If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
- Pressure Cooker Method: - Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.
- Important Notes: - - Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker. - Use a 5-liter pressure cooker. It should be big enough to hold the baking pan. - Baking Tin should be made of Aluminium.
- If baking tin comes into direct contact with the base of the pressure cooker, it can burn (overbake) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand. - No gasket and whistle are needed. Remove them before baking. - Don’t add water to the pressure cooker.
- How to Bake In A Pressure Cooker? - - Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand. - Now put the cake tin containing the cake batter (Do not put water inside the pressure cooker). - Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
- Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done. - If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately. - Eggless Pressure Cooker Cake is ready.
Coconut flour makes this classic carrot layer cake both gluten free and pleasingly dense. Why choose between carrot cake and coconut cake when both flavors work so well together? Add grated carrots, coconut, and optional nuts and blend well. Pour batter into the prepared cake pan and spread evenly. Classic carrot cake goes vegan in this easy recipe, and gets covered with coconut whipped cream to replace the traditional cream cheese frosting.
So that is going to wrap it up for this exceptional food coconut carrot cake recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
