Coconut Carrot Bundt Cake
A rich and decadent swirled bundt cake made from spicy carrot cake batter and creamy coconut batter.
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
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Preheat oven to 350 degrees. Thoroughly grease and flour a bundt pan.
To make the carrot cake batter
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In a medium bowl combine flour, cinnamon, baking powder, baking soda and salt. Set aside
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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.
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Turn mixer to low and slowly add in the dry ingredients. Mix until fully combined. Fold in carrots.
To make the coconut cake batter
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In a medium bowl combine flour, shredded coconut, baking soda, baking powder and salt. Set aside.
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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.
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Turn mixer to low speed and slowly add in the dry ingredients. Mix until fully combined.
To make the cake
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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.
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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
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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.
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Spread frosting over the top of the cooled cake. Top with toasted coconut.