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Toasted Coconut Carrot Sheet Cake | www.tasteandtellblog.com #recipe #Easter

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Things have changed a lot since I first started blogging. In the beginning, I really just blogged what I ate. That is still mostly true – especially when it comes dinners. But in the beginning, if there was a holiday, I would blog about that holiday food after the holiday. It’s kind of silly now that I think about it, because who wants a flag cake the day after the 4th of July?? But that’s how I did it. And I think that’s how a lot of bloggers did it back then.

Today, I try to actually give you some holiday food ideas before the actual holiday. Which sometimes means Thanksgiving dinner in October, but hey – I’m not complaining!! But I totally dropped the ball for St. Patrick’s Day this year. Not one single recipe posted here. (I did post some Irish Soda Bread Muffins on the Cafe Zupas blog, but that’s it.) I feel like the last few weeks have been so crazy that I didn’t even have time to stop and think about anything green.

So I made up my mind to get it together for Easter. Kind of. I have a couple Easter recipes for you this week – and yes, I’m pretty early!! But I celebrate my 6th blog birthday next week, and have some fun things working for that, and I wanted to get a few new Easter recipes to you before the holiday comes.

Up first – dessert!! My original plan was to try an Easter Pie recipe that I found, but then a few weeks ago, my mom made a carrot cake. It wasn’t anything fancy – just a regular old carrot cake from a box, cooked in a 9×13 pan, topped with cream cheese icing. It was dangerous. I kept eating “just one more little piece” until I had eaten way more than I should have. And when it was gone, I still couldn’t get carrot cake out of my head, so I had to make one.

I’m also a coconut lover – if you’ve been reading here for awhile, you will know that. And this thought came into my head to add toasted coconut to the top. It almost didn’t make it. Toasting coconut with 3 kids is not the easiest thing to do. The first batch went in, I got distracted, and it burned. The second batch went in and I got so distracted that it was in there for quite some time and turned completely black. Oops!! By the time I put the third batch in, I told myself that if I burned it again, I was going to scrap the whole toasted coconut thing. I put it in, stirred it after a few minutes, and stood and waited in front of the oven, determined to make it perfectly. And then something happened – I can’t remember what – but I walked away. When I ran back to the oven after remembering, the coconut was toasted more than I would normally toast it, but at least it wasn’t burned. So I went with it. So yeah – the coconut here is pretty toasty, but it was still delicious!! I think I’ll be adding coconut to all of my carrot cakes from here on out!

This cake is perfect to feed a crowd, and what says Easter more than Carrot Cake?  It’s easy and not fussy (except that darn coconut) and the perfect way to end a great meal!

Toasted Coconut Carrot Sheet Cake
Prep time
Cook time
Total time
Perfectly moist, this carrot cake is fit to serve a crowd.
Serves: 24 servings
  • 2 cups sugar
  • ½ cup vegetable oil
  • ½ cup unsweetened applesauce
  • 3 eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup buttermilk
  • 1½ cups grated carrots
  • ½ cup sweetened coconut
  • 1 (8 oz) package cream cheese, at room temperature
  • ½ cup butter, at room temperature
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • 1 cup toasted coconut
  1. Preheat oven to 350F. Spray a 15x10x1-inch sheet pan with nonstick cooking spray.
  2. In a large bowl, beat together the sugar, vegetable oil and applesauce. Add in the eggs one at a time, beating between each addition. Add in the vanilla.
  3. In another bowl, mix together the flour, baking soda, cinnamon and salt. Stir into the wet mixture. Add in the buttermilk and stir just to combine. Fold in the carrots and coconut.
  4. Pour the mixture into the prepared sheet pan and bake in the oven until a toothpick comes out clean, 30-35 minutes. Remove from oven and cool completely.
  5. To make the icing, beat together the cream cheese and butter. Beat in the vanilla. Add in the powdered sugar ½ cup at a time and beat until smooth and creamy. Pour over the cooled cake and spread evenly.
  6. Top cake with the toasted coconut.


More Easter Dessert Ideas:

Coconut and Lemon Poke Cake | www.tasteandtellblog.com

Coconut and Lemon Poke Cake

Lemon Chess Pie | www.tasteandtellblog.com

Lemon Chess Pie

Easter Egg Marshmallow Truffles | www.tasteandtellblog.com

Easter Egg Marshmallow Truffles


From Around the Web:
Better Than Easter Carrot Cake Poke Cake from Something Swanky
Lemon Berry Trifle from Mel’s Kitchen Cafe
Inside Out Carrot Cake Cookies from Sweet Treats and More

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63 Responses to Toasted Coconut Carrot Sheet Cake

  1. Rosa says:

    Deliciously coconutty!



  2. I LOVE carrot cake and love that you used oil not butter in this cake (for extreme moistness) & an abundance of carrots, applesauce, and buttermilk. Holy soft & tenderness! Can only imagine what cooking with THREE little ones is like. And blogging after the holiday…yeah it only took me 2 yrs to start figuring out to do it BEFORE. lol

  3. I love toasted coconut for baked goodies! And I also love carrot cake! Thanks for a great Easter idea before the holiday… I always have the best intentions of doing holiday recipes beforehand, but I rarely do. Oh well. 🙂

  4. Joanne says:

    I’m the same way…now I really try to be conscious of posting recipes before the actual holiday even if that means not posting what I actually ate on that holiday until the next year! I had an easter recipe fail last night (pie crust got moldy in the fridge overnight. Literally.) so now I need to start over. I think something carrot cake and coconut sounds awesome!

  5. My husband would adore this. Honestly I don’t blame you for letting St Patty’s day be forgotten, it’s so easy to do.

  6. Oh LAWWWWD count me in x a trillion.

  7. This is a perfect dessert for the holidays!

  8. I’d like two slices please : )

  9. Amanda says:

    What a beautiful and fantastic recipe!! Love everything you posted. 🙂

  10. That cake looks incredible! I would love a slice. Sometimes I post on my blog whatever I felt like making that turned out so well I want to share and other times I try to plan. It all just depends.

  11. Gorgeous! I love sheet cakes – they’re so much easier to frost than a cake! And that coconut on top looks like perfection!

    No worries on St. Patty’s Day – I kind of forget about the holidays until it happens!

  12. Tracey says:

    As a fellow coconut lover, I couldn’t be more excited about the prospect of this cake! It sounds beyond amazing! As for food holidays, these days I often fall into the trap of making things in advance for the blog, and then when the actual holiday rolls around I don’t make anything for my husband 🙂

  13. carrian says:

    Looks wonderful, and yes I totally did the same thing with holidays. haha!

  14. Julia says:

    I was planning on carrot cake for Easter anyway… now I have juuust the recipe to use!

  15. Emily says:

    Totally going to make this. Carrot cake is my hubby’s fave!

  16. teresa says:

    my hat seriously goes off to you blog studs that get out your amazing recipes ahead of time. i always plan to have holiday recipes, but it hasn’t happened yet. i just might start posting stuff that i made LAST year, haha!

    i LOVE this cake, the coconut really sets it over the edge.

  17. Kim Bee says:

    I want to make this immediately. It’s gorgeous.

  18. I love your toasted coconut topping!

  19. Marjory says:

    I adore carrot cake and the Easter bunny definitely approves…will have to try to toasted coconut topping next go round.

  20. I want some now!!!!! I love that it’s a sheet cake too. I’m sometimes clumsy with layer cakes.

  21. This looks delicious! And simple which I love 🙂

  22. I love the combination of carrot cake and coconut!! Love this!

  23. Nutmeg Nanny says:

    I have a love for carrot cake and toasted coconut so needless to say i’m excited to give this recipe a try 🙂

  24. Becky says:

    I am also a coconut lover!! All of your recipes in this post look scrumptious for easter. I may try the poke cake or lemon chess pie!

  25. Beth says:

    Six years? That’s amazing! And I laughed at your story of the coconut. That’s exactly the kind of thing I’d do.

  26. grace says:

    the increased presence of carrot cake is my favorite part about easter, food-wise. this is a great idea, and i’m glad the coconut made it. 🙂

  27. This looks incredible!!

    I admire how frequently you post and how you truly accommodate your readers as much as possible. You’re amazing, plain and simple. 😀

  28. I absolutely love coconut in my carrot cake! Toasted coconut, even better! That lemon poke cake looks wonderful, too, and I just picked up a bag of Meyer lemons. Too many desserts, too little time!

  29. Sheila says:

    This carrot cake looks so delicious –will definitely have to try!

  30. Denise says:

    I made this carrot cake on Sunday and it was absolutely wonderful! I followed the directions to a tee! Thank you!!!

  31. Theresa G says:

    I made this for Easter and it was delicious!

  32. Dina says:

    i toasted coconut for the first time recently and it was fun. this would be a nice addition to carrot cake!

  33. That’s quite an attractive carrot cake! Pinned!

  34. Julia says:

    Made it yesterday, love it!

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