My ancestors are natives of Kerala, a state in India often called, “God’s own country”. Kerala is located on the Malabar Coast of south-west India. Many words come to mind when I think about Kerala – beaches, forests, waterfalls, backwaters, houseboats, paddy fields, fish, coconuts, pineapples, cashew nuts, jackfruit, mangoes, bananas, festivals, grandparents, and Amma and Papa. Tucked away in my heart are numerous delightful memories of family vacations in Kerala. My parents grew up in Kerala and later moved further north to Pune, where I was born.
Today, I am sharing with you a recipe for fresh coconut-carrot cake, as an ode to Kerala. The carrots help to keep the cake moist. Other ingredients include pineapple, walnuts, cinnamon, and cream cheese. I have not tasted a better coconut-carrot cake, if I do say so myself. The combination of flavors and textures is absolutely scrumptious!
For the Fresh Coconut-carrot Cake
2 cups all-purpose flour
2 teaspoons cinnamon powder
2 teaspoons baking soda
½ teaspoon salt
4 eggs
¾ cup vegetable oil
¾ cup buttermilk
1 ¾ cups sugar
2 teaspoons vanilla
2 ½ cups freshly grated coconut
1 cup finely chopped canned pineapple, drained
1 cup walnuts, coarsely chopped
2 cups grated carrot
Grease and flour a 13”x 9” baking pan. Preheat oven to 350 degrees F. Sift flour, cinnamon, baking soda, and salt.
In the large bowl of an electric mixer, fitted with the paddle attachment, beat eggs. Add oil, buttermilk, sugar, and vanilla. Beat until well mixed. Add flour mixture, coconut, pineapple, walnuts and carrot. Mix on low speed for one minute. Pour into prepared pan and bake for 55-60 minutes until cake tester comes out clean. Cool for 15 minutes and then invert the cake onto a wire rack to cool completely.
For the Cream Cheese Frosting
¼ lb butter (1 stick), room temperature
1 (8 oz) pkg. cream cheese, room temperature
2 cups confectioners’ sugar
1 teaspoon vanilla
¼ cup walnuts, coarsely chopped
In a large bowl of an electric mixer add butter, cream cheese, and beat until fluffy. Add confectioners’ sugar, one cup at a time, and mix on low speed until smooth. Stir in vanilla. Frost cake and decorate with walnuts. Refrigerate until the frosting sets.
Hi Mom! I LOVE this cake!! One of my favorites
I am SOOOOOOO proud of you! Congrats on an amazing blog!
xoxo
Jyoti
Thank you, my sweet daughter. I am glad you liked the cake. I love you.
The carrot cake is delicious! Easy to make and it is not too sweet! The cake is moist and the flavor of carrots, pineapple and coconut is heavenly! Thank you for sharing Margaret!
Thank you, Julie. Really happy you tried this recipe and thank you for your feedback. I hope DJ and Kiki enjoyed it too! Love you guys.
Hi Sonia, Thank you for your feedback. I am thrilled that you made it from my first cookbook and happy that Lorna put her own spin on it. Great ingredients and I will try it when I make this cake again! Love you.