Carrot cake is a huge favorite in my family. When it gets combined with coconut something special really happens! This coconut carrot Easter cake was a natural in my mind when I was working on recipes for Easter desserts. Easter really crept up on me by the way, how is it already the end of March?? Anyway, the start of any carrot cake is a whole bunch of shredded carrot. I took fresh ones I had and shredded them on the smallest holes of my box grater. Then I stirred the shredded carrot with lots of shredded coconut, walnuts and currants.
In another bowl, I whisked my dry ingredients together for the cake. Then I got out my stand mixer and creamed canola oil, granulated sugar and brown sugar together to form the base of the coconut carrot Easter cake batter. Eggs, coconut extract and distilled white vinegar were stirred in next. Then I slowly poured in the dry ingredients until I had a gorgeous cake batter form. I turned off the mixer and gently folded in the carrot mixture with my rubber spatula to finish it up.
I distributed the batter evenly among two well-greased cake pans and baked them for about 45 minutes, until a toothpick inserted in the center came out squeaky clean. There is nothing more reliable than the toothpick test in baking!
I let the layers cool for 20 or so minutes before I carefully turned them out onto plates to finish cooling. While the cakes cooled, I put together the easy coconut cream cheese frosting. It was super easy to make! I just beat softened butter and cream cheese together thoroughly in my cleaned out stand mixer bowl, then added coconut extract and a little salt. Finally, I slowly poured in lots of powdered sugar until I had a lovely frosting form.
It was time to put this beauty together! I lined a pretty cake stand with parchment paper just to keep my messy self in check. Then I got the top of my first layer generously smothered in frosting before adding the second layer on top of it. I wanted the flat sides to be on the top and bottom for stability, with the frosting in the middle making the cake into a gorgeous sandwich.
Then it was just a matter of frosting the top and sides before decorating. Anything that I did here is totally optional. I wanted my whole cake crusted in coconut, with crunchy walnuts on top and pretty little chocolate mini eggs lining the edge. Oh my goodness do I love those chocolate mini eggs. I get way too excited when I first see them in stores for Easter! They also made the coconut carrot Easter cake so festive. My kitchen floor ended up covered in coconut where I was standing because I am hopeless, but the results were worth it. That’s what my vacuum was for, ha! When I tried it, I was a happy woman. The carrot cake crumb was so moist, with the surprises of currants and walnuts dotting it all over the place. The coconut and luscious cream cheese frosting really made it the complete package. I can’t think of a more perfect, sweet ending to the Easter meal this weekend! Enjoy, friends!