Get ready to experience a dessert that's not just a cake, but a culinary adventure that will transport your taste buds to a tropical paradise! This isn't your ordinary carrot cake - it's a decadent masterpiece that combines the earthy sweetness of carrots, the luxurious texture of coconut, and a creamy mascarpone buttercream that will make you weak in the knees. Whether you're a baking enthusiast or a dessert lover looking for your next showstopping treat, this Strawberry Coconut Carrot Cake is about to become your new obsession!
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup shredded carrots
- 1 cup shredded coconut
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
- Fresh strawberries for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the shredded carrots and shredded coconut gently using a spatula until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
- While the cakes are cooling, prepare the mascarpone buttercream. In a mixing bowl, combine the mascarpone cheese, powdered sugar, and heavy cream.
- Using an electric mixer, beat the mixture on medium speed until smooth and creamy, about 2-3 minutes. Be careful not to overmix, as this can cause the buttercream to become too soft.
- Once the cakes are completely cooled, place one layer on a serving plate or cake stand. Spread a generous amount of the mascarpone buttercream on top of the first layer.
- Carefully place the second cake layer on top of the first and spread more mascarpone buttercream on top and around the sides of the cake, smoothing it out with a spatula.
- For decoration, garnish the top of the cake with fresh strawberries, either whole or sliced, as desired.
- Slice and serve the Strawberry Coconut Carrot Cake to your guests, enjoying the delightful combination of flavors!
Tips
- Room Temperature Matters: Ensure all ingredients like eggs, butter, and mascarpone are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a tough, dense cake.
- Check Cake Doneness: Use the toothpick test - insert it into the center of the cake, and if it comes out clean or with just a few crumbs, your cake is perfectly baked.
- Cooling is Crucial: Allow cakes to cool completely before frosting to prevent the buttercream from melting and sliding off.
- Strawberry Placement: For a professional look, slice strawberries uniformly and arrange them strategically on top of the cake.
- Make Ahead Tip: This cake actually tastes better the next day as flavors have time to meld together. Store covered in the refrigerator.
- Coconut Pro Tip: Toast the shredded coconut lightly before adding to the batter for an enhanced, nutty flavor profile.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 7g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 125mg
