Everyday Recipes

Carrot Cake with Coconut and Dulce de Leche

Official LA LECHERA®
Carrot Cake with Coconut and Dulce de Leche
Recipe Info - Skill Level
Level
Easy
Recipe Info - Serving Size
Servings
16 servings
Recipe Info - Prep Time
Prep 
20 min
Recipe Info - Cook Time
Cook 
50 min
This carrot cake makes a wonderful Easter dessert. The presentation is made even more beautiful by topping with toasted shredded coconut and filling the center of the cake with chocolate eggs.

Ingredients

Make It

Step 1

Spray 9-inch Bundt pan with nonstick cooking spray.

Step 2

Prepare cake mix according to package directions, using 1 cup evaporated milk, oil and eggs.

Step 3

Stir in carrots, pineapple and nuts. Pour into prepared 9-inch Bundt pan.

Step 4

Bake for 45 minutes or until small knife inserted in cake comes out clean. Let cool in pan on wire rack for 45 minutes. Unmold onto a large plate or tray.

Step 5

Heat a small skillet over medium heat. Add shredded coconut and toast, stirring frequently, until coconut begins to brown. Remove from heat.

Step 6

Pour dulce de leche over top of cake. Let rest for 10 minutes.

Step 7

Add 1 tablespoon evaporated milk to frosting and stir until frosting thins.

Step 8

Frost top surface of cake with cream cheese frosting. Top with toasted coconut and decorate with foil wrapped chocolate eggs by placing them in center of bundt cake.

Tips:

Substitute spice cake mix with yellow cake mix plus 1 teaspoon ground cinnamon and 1 teaspoon ground nutmeg. If NESTLÉ LA LECHERA Dulce de Leche is not available in a bottle, warm canned dulce de leche and stir in 1 tablespoon of NESTLÉ CARNATION Evaporated Fat Free Milk to thin consistency.

Ingredients

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