Everyday Recipes

Carrot Cake with Coconut and Dulce de Leche

Carrot Cake with Coconut and Dulce de Leche
Level
Easy
Prep
20 minutes
Cook
50 minutes
Servings
16 servings
  • 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.

Key Ingredients

Dulce de Leche
Dulce de Leche Squeeze Bottle
11.5 Squeeze Bottle
Ingredients
  • Nonstick cooking spray
  • 1 package (16.5 ounces) spice cake mix
  • 1 cup NESTLÉ® CARNATION® Evaporated Fat Free Milk, plus 1 tablespoon for thinning frosting
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups grated carrots
  • 1/3 cup crushed pineapple, drained
  • 3/4 cup chopped walnuts
  • 1/2 cup sweetened shredded coconut
  • 1/3 cup NESTLÉ LA LECHERA Dulce de Leche (squeezable bottle)
  • 1 container (16 ounces) cream cheese frosting
  • Foil-wrapped chocolate eggs

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.

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