Carrot-Coconut Cream Cake with Raisin-Rum Filling

Carrot-Coconut Cream Cake with Raisin-Rum Filling + enlarge image
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5 users rated this recipe an average rating of 4.0
Makes:
16 servings
Prep:
1 hr
Stand:
30 mins
Bake:
22 mins 350°F /30 minutes at 350 degrees F
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Carrot-Coconut Cream Cake with Raisin-Rum Filling

Ingredients Carrot Cake Layer
1
egg
1/2
teaspoon baking soda
1/2
teaspoon ground cinnamon
1/2
teaspoon ground ginger
1
cup finely shredded carrots
1/2
cup packed brown sugar
1/2
cup chopped walnuts, toasted
1/2
cup vegetable oil
1/4
cup buttermilk
Coconut Cake Layer
1/3
cup butter
1
egg
1
egg white
1
teaspoon baking powder
2
teaspoons vanilla
1
cup unsweetened coconut milk
1
cup sweetened flaked coconut
Raisin-Rum Filling
1/4
cup dark rum
1/2
cup raisins
1/3
cup evaporated milk
1/4
cup packed brown sugar
3
tablespoons butter
3/4
cup sweetened flaked coconut
1/3
cup chopped walnuts, toasted
1/2
teaspoon vanilla
1
recipe Cream Cheese Frosting
 
 
Shaved coconut, toasted (optional)

Directions

  1. Allow eggs, butter, and egg white for cake layers to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F. Grease and flour two 8x1 1/2-inch round cake pans; set aside.
  2. For Carrot Cake Layer, in a large bowl stir together flour, baking soda, cinnamon, and ginger; set aside. In a medium bowl combine egg, carrots, brown sugar, walnuts, oil, and buttermilk. Add egg mixture to flour mixture; stir until combined. Pour batter into one of the prepared pans, spreading evenly. Bake for 22 to 25 minutes or until a wooden toothpick inserted near the center comes out clean.
  3. For Coconut Cake Layer, in a small bowl stir together flour and baking powder; set aside. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and vanilla. Beat until combined, scraping sides of bowl occasionally. Add egg and egg white; beat just until combined. Alternately add flour mixture and coconut milk to butter mixture, beating on low speed after each addition just until combined. Stir in coconut. Pour batter into the remaining prepared pan, spreading evenly. Bake alongside carrot cake layer for 30 to 35 minutes or until a wooden toothpick inserted near the center comes out clean.
  4. Cool cake layers in pans on wire racks for 10 minutes. Remove layers from pans; cool completely on wire racks.
  5. Meanwhile, for Raisin-Rum Filling, in a small saucepan bring rum just to boiling over medium-high heat. Remove from heat. Stir in raisins. Let stand, covered, for 5 minutes. Drain, discarding rum. Set raisins aside. In the same saucepan combine evaporated milk, brown sugar, butter, and egg yolk. Cook and stir over medium heat until thickened and bubbly (165 degrees F). Stir in raisins, coconut, walnuts, and vanilla; cool. Cover and chill until needed.
  6. To assemble, place carrot cake layer, bottom (flat) side up, on a serving platter. Spread with Raisin-Rum Filling. Top with coconut cake layer, top (rounded) side up. Spread top and sides with Cream Cheese Frosting. Sprinkle with toasted walnuts and, if desired, toasted coconut. Chill for 30 minutes before serving. Store any leftover cake, covered, in the refrigerator for up to 3 days.

Cream Cheese Frosting

Ingredients

2
3 ounce packages cream cheese
1/2
cup butter
1
teaspoon vanilla

Directions

  1. Allow cream cheese and butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to reach spreading consistency.

Nutrition Facts

(Carrot-Coconut Cream Cake with Raisin-Rum Filling)
    Per serving:
  • 648 kcal cal.,
  • 37 g fat
  • (18 g sat. fat,
  • 7 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 79 mg chol.,
  • 268 mg sodium,
  • 73 g carb.,
  • 2 g fiber,
  • 57 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Related Categories

Cakes, Chocolate Desserts, Desserts
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