Coconut Carrot Cake
Desserts

Coconut Carrot Cake Loaf

  • Desserts
Preparation time 90 minutes

Ingredients

10 Servings
For the loaf
1 cup Meyenberg Goat Milk Butter, softened
1 cup White sugar
1 cup Packed brown sugar
2 tbsp Lemon juice
2 tbsp Vegetable oil
1 tsp Vanilla extract
3 cup All-purpose flour
2 tsp Baking powder
1 tsp Ground cinnamon
1 tsp Ground cloves
¼ tsp Ground nutmeg
¼ tsp Ground ginger
2 cup Carrots, grated
1 cup Coconut, shredded
1 cup Walnuts, chopped

Preparation

  1. Preheat the oven to 325. Add the sugar, oil, lemon juice, and eggs to a large mixing bowl. Whisk and beat together until smooth. In another large mixing bowl, combine the dry ingredients including spices. Slowly beat in the dry ingredients into the other bowl. Then, mix in the grated carrots, shredded coconut, and chopped walnuts.

     

    Add to the pre-greased bundt cake pan. Bake at 325 degrees for about an hour, it should be ready when you can stick a fork through it and it comes out clean. Allow the cake to cool, then slice and slather with goat milk butter or create a frosting of choice.

Made with:

 

Goat Milk Butter

 

 

 

Meyenberg Goat Milk Butter
Goat Butter

Indulge in the European-style creaminess of our goat butter, effortlessly spreadable and beloved by both bakers and cooks. Its subtle earthy note enhances the flavor of everyday meals, providing a culinary secret weapon.

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