Coconut Carrot Bundt Cake

This coconut carrot bundt cake is the combination of all my cake dreams. A rich and decadent swirled bundt cake made from spicy carrot cake batter and creamy coconut batter. The entire epic cake is topped with coconut cream cheese frosting and toasted coconut. Absolutely irresistible! 

I’m feeling a bit nostalgic with this bundt cake. I remember a time not too long ago where I was kind of crazy about bundt cakes. I used to make one nearly every month.

The other day I got a DM asking when I was going to bring back the old bundt-of-the-month and I thought to myself, “Huh. why did I stop doing that?”

Oh right, my life did an unexpected U-turn.

Recently someone asked me when I became obsessed with food. I told them that I’m not obsessed with food, I’m obsessed with making art. This blog as always been about the creativity and the art first and foremost. The food is just my medium.

However, there are certain aspects of making food for people that you can’t just compartmentalize and say it’s only about the aesthetics. Especially when you’re baking.

Cooking food for others requires varying levels of emotional investment. For me, baking is at the top of that scale.

When we left San Diego, I left behind all the people I was emotionally invested in enough to bake for. I love my husband very much, but neither of us really cares so much about cake. I haven’t had a reason to make something as substantial as a bundt cake for a while…….something to share with loved ones.

My emotions have been wrapped up in other areas for quite some time, and the reader who brought up the bundt of the month kind of snapped me back to reality.

I’ve been in Oakland more than 2 years. What am I waiting for?

I have some great neighbors to share the baked goods with, so I think it’s finally time to get back on the bundt bandwagon.

Coconut Carrot Bundt Cake

This bundt cake is the perfect cake to represent me and The Hubs in our new NoCarl life. My favorite cake is coconut cake and his favorite cake is carrot cake. Why not swirl them together into a beautiful decorative coconut carrot bundt cake?

Another sweet treat that I love is cream cheese frosting. This particular frosting is lightly coconut flavored, and finished off with what else? Toasted coconut flakes.

Wow. I think I’m in love with this cake. It feels good to get my bundt on once again.

5 from 1 vote

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Coconut Carrot Bundt Cake

 A rich and decadent swirled bundt cake made from spicy carrot cake batter and creamy coconut batter.

Course Dessert

Cuisine American

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings 16 servings

Calories 357 kcal

Author betsy

Ingredients

For the carrot cake batter

• 1 1/3 cups all purpose flour
• 1 teaspoon cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 1/4 cup vegetable oil
• 3/4 cup sugar
• 1/2 teaspoon vanilla extract
• zest from one orange
• 1/4 cup greek yogurt
• 2 cups shredded carrots

For the coconut cake batter

• 3/4 cup all purpose flour
• 3/4 cup shredded coconut
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter room temperature
• 1/2 cup cream cheese room temperature
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract

For the frosting

• 1/3 cup cream cheese room temperature
• 1 tablespoon butter softened
• 1 1/4 cups powdered sugar sifted
• 1/4 teaspoon coconut extract
• 1/4 cup flaked coconut toasted

Instructions

1. Preheat oven to 350 degrees. Thoroughly grease and flour a bundt pan. 

To make the carrot cake batter

1. In a medium bowl combine flour, cinnamon, baking powder, baking soda and salt. Set aside

2. In the bowl of a stand mixer, combine eggs, vegetable oil and sugar. Beat until light and creamy, about 5 minutes. Add in vanilla extract, orange zest and greek yogurt, mix until fully incorporated. 

3. Turn mixer to low and slowly add in the dry ingredients. Mix until fully combined. Fold in carrots. 

To make the coconut cake batter

1. In a medium bowl combine flour, shredded coconut, baking soda, baking powder and salt. Set aside. 

2. In the bowl of a stand mixer cream together butter, cream cheese, and sugar until light and fluffy. About 3-4 minutes. Add in eggs, one at a time. Add vanilla extract and coconut extract. 

3. Turn mixer to low speed and slowly add in the dry ingredients. Mix until fully combined. 

To make the cake

1. Add 1/3 of carrot cake batter to the prepared bundt pan. Top with 1/3 coconut batter. Repeat layers until all batter is used. 

2. Bake for 55-65 minutes until a toothpick inserted comes out clean. Cool in the pan for 15 minutes then turn out and cool on a wire rack completely 

To make the frosting

1. Using a mixer, beat together butter and cream cheese until creamy. Turn mixer to low and slowly add in the powdered sugar. Mix in extract. 

2. Spread frosting over the top of the cooled cake. Top with toasted coconut. 

Nutrition Facts

Coconut Carrot Bundt Cake

Amount Per Serving (1 slice)

Calories 357 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 11g55%

Cholesterol 71mg24%

Sodium 265mg11%

Potassium 106mg3%

Carbohydrates 46g15%

Sugar 33g37%

Protein 4g8%

Vitamin A 415IU8%

Calcium 41mg4%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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