upstaged

What would Easter be without carrot cake?


A bit of a disappointment, that's what.

No bones about it, I love carrot cake. In the past, the cream cheese frosting typically applied has been the major draw for me, but I've recently come to appreciate the cake itself for its intricate and amazing flavors and textures. I've tried many versions, some basic and others complicated, and the recipe I had come to love the most was a happy medium involving carrots (duh), pineapple, coconut, and walnuts.

Yep, I wrote that last sentence in the past tense. It seems I have a new favorite, and I have Jaime of Good Eats and Sweet Treats to thank for it. I'd had her recipe for carrot cake bookmarked since she posted it over a year ago, but I procrastinated making it because cream of coconut isn't something I keep stocked in my pantry. When Jaime challenged me to compare my go-to recipe with hers, I had no choice but to give it a try.


Feeling inspired and on a mission, I purchased some cream of coconut and set to work. Now, I'm sorry, Jaime, but I didn't follow your recipe exactly. I used my recipe but with the addition of the cream of coconut in lieu of some of the oil. Baby steps, right? I also changed up the frosting, eschewing the cream cheese (contain the violent outbursts, please) for a buttercream-of-coconut-type concoction.

Can you say 'winner by a landslide'? How about 'no competition'? The cream of coconut did something magical to the cake, making it all the more moist and decadent. What's more, my frosting was amazing, if I do say so myself--light yet creamy and with just the perfect amount of coconut flavor.

Yes, somewhere along the way, this cake stopped being about the carrots and became focused on the coconut. I have no regrets.

Carrot Coconut Cake
(thanks be to Jaime)

Cake:
1 3/4 cups sugar
3/4 cup vegetable oil
1/4 cup cream of coconut
3 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 (8 oz) can crushed pineapple, undrained
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
2 cups shredded carrots
1 cup flaked coconut
1 cup walnuts, chopped

Frosting:
1 cup butter, softened
1 cup cream of coconut
1 teaspoon salt
1 teaspoon coconut extract
4 cups powdered sugar

Preheat oven to 350F. Grease and flour two 5x9-inch loaf pans. (Yeah, I made two loaves, but feel free to do the traditional layer cake if that's what you're craving!)
In a large bowl, beat together the sugar, oil, and cream of coconut. Add the eggs one at a time and mix well. Beat in the extracts and pineapple.
In a smaller bowl, stir together the flour, baking soda, baking powder, salt, and cinnamon. Add to the wet ingredients and beat just until moistened and smooth. Stir in the carrots, coconut, and walnuts. Divide evenly among the pans and bake for about 40-50 minutes (less for round pans), or until a toothpick comes out clean. Cool completely before frosting.

To make the frosting, beat together the butter, cream of coconut, salt, and coconut extract until well-blended. Slowly beat in the powdered sugar until smooth.

Hoppy Easter!