Carrot-Coconut Cream Cake with Raisin-Rum Filling

Coconut cream cake meets carrot cake recipe in this decadent dessert. With a sweet raisin-rum filling hiding between the carrot and coconut cake layers, this is one dessert that will have everyone begging you for the recipe.

Carrot-Coconut Cake with Raisin-Rum Filling
Prep Time:
1 hr
Stand Time:
30 mins
Bake Time:
22 mins
Cool Time:
1 hr
Chill Time:
30 mins
Total Time:
1 hr


Carrot Cake Layer

  • 1 egg

  • 1 cup all-purpose flour

  • ½ teaspoon baking soda

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • 1 cup finely shredded carrots

  • ½ cup packed brown sugar

  • ½ cup chopped walnuts, toasted

  • ½ cup vegetable oil

  • ¼ cup buttermilk

Coconut Cake Layer

  • cup butter

  • 1 egg

  • 1 egg white

  • 1 cup all-purpose flour

  • 1 teaspoon baking powder

  • cup granulated sugar

  • 2 teaspoon vanilla

  • 1 cup unsweetened coconut milk

  • 1 cup sweetened flaked coconut

Raisin-Rum Filling

  • ¼ cup dark rum

  • ½ cup raisins

  • cup evaporated milk

  • ¼ cup packed brown sugar

  • 3 tablespoon butter

  • 1 egg yolk

  • ¾ cup sweetened flaked coconut

  • cup chopped walnuts, toasted

  • ½ teaspoon vanilla

  • 1 recipe Cream Cheese Frosting

  • Chopped walnuts, toasted

  • Shaved coconut, toasted (optional)

Cream Cheese Frosting

  • 2 3 ounce packages cream cheese

  • ½ cup butter

  • 1 teaspoon vanilla

  • 4 cup powdered sugar


  1. Allow eggs, butter, and egg white for cake layers to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°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°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

  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 (per serving)

648 Calories
37g Fat
73g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 648
% Daily Value *
Total Fat 37g 47%
Saturated Fat 18g 90%
Cholesterol 79mg 26%
Sodium 268mg 12%
Total Carbohydrate 73g 27%
Total Sugars 57g
Protein 7g
Vitamin C 1.2mg 6%
Calcium 90.9mg 7%
Iron 2mg 11%
Potassium 265mg 6%
Fatty acids, total trans 1g
Folate, total 48.4mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles