Coconut Carrot Cake

A delicate, moist single layer Coconut Carrot Cake made with coconut milk and topped with cream cheese frosting. Perfect for Easter or springtime. Inspired by [Simply Scratch|http://www.simplyscratch.com/2010/11/carrot-coconut-cake.html].

Yields: 1 single-layer 9-inch round cake

Ingredients

1 cup flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
6 tablespoons butter, softened
3/4 cup sugar
2 eggs
1 1/2 teaspoons vanilla
1/2 cup coconut milk
1 cup grated carrots
1/2 cup shredded coconut + more for topping cake
For Frosting:
4 ounces cream cheese, softened
4 tablespoons butter, softened
1/2 teaspoon vanilla
1 1/2 cups powdered sugar

Instructions

Preheat oven to 350. Grease and line the bottom of a 9-inch round cake pan with parchment paper.

In a bowl, stir together the flour, salt, and baking powder. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Incorporate the eggs one at a time followed by the vanilla. Add the flour mixture in small amounts alternately with the coconut milk (flour, milk, flour, milk, flour), beating until well combined. Add in the carrots and coconut. Spread the batter into the prepared cake pan. Bake 30-40 or until cooked through and set. Place pan on a cooling rack and cool cake 20 minutes before turning cake out of pan to cool completely.

!For the Frosting:

In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter until smooth. Add the vanilla. Turn the speed down to low and add the powdered sugar, beating until smooth.

!To Assemble Cake:

When the cake is completely cool, place the cake on the serving plate. Frost the top of the cake generously with cream cheese frosting. Sprinkle top of cake with coconut. Slice and serve.