Carrot Coconut Sponge Cake

Soft carrot cake with a pillowy whipped cream topping

Easter in one day?  I think that calls for some carrot cake – but with coconut…make that toasted coconut.

Last year, I shared these Carrot Cupcakes with Meringue Frosting (if you’re not a fan of cream cheese frosting, this meringue frosting is a must with anything carrot, red velvet, apple cake, etc.), and they even had little homemade marzipan carrots that were the perfect festive topping.  This year, I decided to whip up an entire cake with the prettiest Maria Theresia roses, and let me tell you that this is the absolute perfect Easter dessert.  Plus it’s just the right sized cake for a dinner party, in my opinion (and definitely very spring appropriate)!

I was thinking of adding a cheesecake swirl to the cake, which I think would be super delicious addition.  However, if you’re exhausted after preparing a huge Easter or spring lunch/dinner and are short on time, this cake only takes about fifteen to twenty minutes to prep and then just stick it in the oven to bake on its own for an hour.  It’s even better if you have a standing mixer to beat the whipping cream on its own for five to ten minutes so you don’t have to be stressed out multitasking.  So really, I don’t know what’s not to like about this cake (unless you loathe nutmeg so in that case, simply leave it out!).

While I was quickly decorating this cake (and I mean it was pretty much on a whim), I realized how much fun cakes (especially spring cakes!) are to dress up.  Add flowers, fresh fruit, shredded coconut (nobody would complain if you also add some shredded chocolate), and you’re good to go!

When I think of Easter eats, I envision lots of ham or lamb, asparagus, pineapple, carrots, and chocolate bunnies 🙂  What are you making for this Easter, Passover, or spring dinner?  Tag your creations with #foodfinessa.

Carrot Coconut Sponge Cake

Carrot Cake

  • 1/3 cup light, packed brown sugar
  • 1/3 cup white, granulated sugar
  • 3/4 cup canola or melted coconut oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1-1/4 cups all-purpose or cake flour
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 large eggs, whites only
  • 2 cups carrot, shredded
  • 1/2 cup shredded, sweetened coconut

Whipped Cream Topping

  • 2 cups heavy whipping cream
  • 3 tbsp confectioner's sugar
  • 1/2 cup – 1/2 cup of shredded, toasted coconut
  1. Preheat oven to 350? F. Grease an 8″ diameter round cake pan. Set aside.
  2. To make the carrot cake, in the bowl of an electric mixer, beat brown sugar, white sugar, and oil until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla extract, and beat once again. Fold in flour, baking soda, baking powder, salt, cinnamon, and nutmeg until just incorporated. Fold in shredded carrot and coconut. Set aside. In a separate bowl, beat egg whites until they develop stiff peaks. Gently fold egg whites into cake mixture, being careful not to deflate them. Pour batter into the well-greased pan, and bake for 50 minutes to 1 hour until a toothpick inserted in the center comes out clean. Allow to cool completely.
  3. While cake is cooling, in a small bowl, beat whipping cream until it develops stiff peaks. Beat in confectioner’s sugar until well incorporated. Spread whipped cream on top of cake once cake is completely cool. Sprinkle toasted coconut on top, slice, and serve!

 

Back to Top