Um, hello, cutest little cake in the world. Welcome, Pineapple Coconut Carrot Cake with Sweetened Condensed Milk Frosting, to Easter week. Can you just always be in my life? All right, I’m going to stop talking to this cake so that you guys don’t think that I’m totally crazy. Which, I am. I regularly talk to my food. But, this morning, I’m talking to you. It’s really been too long.
Last week, I only had ONE RECIPE. You guys, that was hard for me. I get so excited to post new recipes on my blog. I am generally go-go-go all weekend long so I can bring you three new recipes a week. But, I need to stop and smell the roses every once in a while. I’m a hobby/entrepreneur-ohlic. The first step is admittance. So, Daniel and I drove off to the beautiful Washington Peninsula for a weekend away with my family. Rest, relaxation, and the whole thing. It did, however, make this weekend of catch up really intense, but we are going to talk about that. It was worth it, and that’s all I gotta say about that. I’m back to my regularly scheduled posting regimen.
Just in time, because it’s Easter week! I have so many wonderful recipes for Easter that I wanted to make sure to post them on the blog before the big day! I’m a big fan of Easter. If only it was still acceptable to wear a pair of lace socks and white patent leather shoes to Church. It’s not. But, I still subscribe to the idea that a fresh new outfit is a must for Easter Sunday. Any excuse for a new outfit.
Okay, cake time. This Pineapple Coconut Carrot Cake with Sweetened Condensed Milk Frosting is the greatest. My mom always puts a little bit of pineapple in her carrot cake, and I always put a little coconut in mine. Hence, this brain child was tested, invented, and given to you in this nice food blog package. It is kind of crumbly, very soft, and supremely delish.
Instead of the go-to cream cheese frosting, I tested out a new kind of frosting. I just cannot begin to tell you about the ways it’s going to change your life. It’s super light, impossibly fluffy, and life-altering easy. It also happens to include an indulgent can of sweetened condensed milk. Oh hi, bathing suit season! You snuck up on me.
Honestly, this frosting is my all time fave right now. I’ve never been a huge fan of the super sweet and kinda crusty, American Butter Cream. Therefore, this new (light, fluffy, not-so-sweet) frosting is going to be making it’s way into my everyday frosting recipe arsenal.
All that to say, if you’re looking for carrot cake recipe this Easter, give this one a try! Looking forward to talking with all of you very soon!
Pineapple Coconut Carrot Cake with Sweetened Condensed Milk FrostingPrint Recipe
- 3 cups shredded carrots
- 1 cup pineapple, chopped
- 5 eggs
- 2 cups sugar
- 1 1/3 cups vegetable oil
- 1 teaspoon vanilla
- 2 teaspoons coconut extract
- 3 cups flour
- 1 teaspoon salt
- 2 1/2 teaspoons baking soda
- 2 teaspoons cinnamon
- -for the frosting-
- 2 cups butter unsalted
- 2 teaspoons coconut extract
- pinch of salt
- 1 14-ounce can sweetened condensed milk
- 1 1/2 cups powdered sugar
- 1/2 cup coconut flakes (sweetened or unsweetened depending on your preference) for topping
-for the cake-
Preheat the oven to 350 degrees. Grease three 8-inch cake pans or two 9-inch cake pans and set aside.
Put carrots and pineapple in a food processor and pulse on low until carrots are rice sized. Using a standing mixer with a paddle attachment, mixed processed carrots, pineapple, eggs, sugar, oil, vanilla, and coconut extract until combined.
Mix the dry ingredients together and add to the wet mixture. Mix together for one minute and pour the batter evenly into the prepared cake pans.
Bake on the middle rack of the preheated oven for 40-45 minutes (for three 8-inch pans) or until a toothpick comes out clean from the center. Or, for 50-55 minutes for two 9-inch cake pans.
Let the cake cool in the pans for at least 10-15 minutes before removing and cooling on a rack. Be careful when removing, it's a delicate cake.
-for the frosting-
In a standing mixer with the whisk attachment on high speed, whip butter, coconut extract, and salt together until the color becomes pale, about 5 minutes. Scrape down the sides of the bowl. Reduce mixer speed to medium, and slowly drizzle the sweetened condensed milk into the butter. Whip for another minute, and then add the powdered sugar. Whip mixture again until smooth and combined.
Layer the frosting with the cooled cakes and sprinkle the top with coconut flakes.