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Coconut Carrot Cake with Jammy Swirled Buttercream Recipe

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4.3 from 60 reviews

  • Author: Ava
  • Total Time: 50 minutes
  • Yield: 20 servings

Description

This Coconut Carrot Cake with Jammy Swirled Buttercream is a moist and flavorful layered cake featuring grated carrots and sweetened coconut. The cake is generously frosted with a luscious cream cheese and buttercream swirl infused with high-quality fruit jam, giving it a beautifully marbled effect and a burst of fruity sweetness. Garnished with chopped salted pistachios and fresh berries, this impressive dessert serves 20 and is perfect for celebrations or special occasions.

Ingredients

Cake Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 1/2 cups melted coconut oil or canola oil
  • 3/4 cup milk or buttermilk, at room temperature
  • 3 eggs, at room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar
  • 1 tablespoon vanilla extract
  • 2 cups grated carrots
  • 1 cup shredded sweetened coconut

Buttercream Frosting

  • 3 sticks salted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 1/2 cup high-quality fruit jam

Garnish

  • 1/3 cup salted pistachios, finely chopped
  • Fresh berries, for serving

Instructions

  1. Prepare the pans and preheat oven: Preheat your oven to 350 degrees F. Grease three 8-inch round cake pans thoroughly. Line each with parchment paper, then lightly butter or spray them to ensure easy cake release after baking.
  2. Mix wet ingredients and sugars: In a stand mixer bowl or using a handheld mixer, beat together the melted oil, milk (or buttermilk), eggs, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and homogenous.
  3. Add carrots and coconut: Fold in the grated carrots and shredded sweetened coconut into the wet mixture, ensuring even distribution without overmixing.
  4. Incorporate dry ingredients: Add the all-purpose flour, baking powder, baking soda, ground cinnamon, and kosher salt to the batter. Mix gently until the flour is fully incorporated and there are no visible clumps, being careful not to overmix.
  5. Bake the cakes: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until the cake tops are just set and no longer jiggle when the pans are gently shaken. Remove from oven and let cool in the pans for five minutes.
  6. Cool the cakes: Run a knife around the edges of the pans to loosen the cakes. Carefully turn the cakes out onto wire cooling racks. Cover them and allow them to cool completely before assembling the cake.
  7. Make the buttercream frosting: In a clean stand mixer bowl, beat the softened butter, cream cheese, vanilla extract, and powdered sugar until the mixture becomes light and fluffy, typically 3 to 5 minutes on medium speed.
  8. Swirl jam into the buttercream: Gently fold in the fruit jam by swirling it through the buttercream frosting without fully mixing. This creates a marbled, jammy effect throughout the frosting.
  9. Assemble the cake layers: Place one cooled cake layer on a serving plate or cake stand. Spread a generous layer of the jammy buttercream over the top. Add the second cake layer and spread more buttercream evenly. Top with the final layer and apply buttercream over the top and sides, keeping the finish rustic rather than perfectly smooth.
  10. Chill the assembled cake: Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set. The cake can be stored in the fridge for up to 3 days before serving.
  11. Decorate and serve: Before serving, gently decorate the cake with fresh berries and finely chopped salted pistachios for added color, texture, and flavor.

Notes

  • Grated carrots can be measured tightly packed for accuracy.
  • Using buttermilk instead of milk will add extra tang and moisture to the cake.
  • Coconut oil can be substituted with canola or vegetable oil if desired.
  • For best results, allow all refrigerated ingredients to come to room temperature before mixing.
  • To ensure even layers, weigh the batter before dividing among pans.
  • The jam swirl adds visual interest and bursts of fruity flavor but can be omitted if preferred.
  • Store leftover cake refrigerated and bring to room temperature before serving for optimal texture.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/coconut-carrot-cake-with-jammy-swirled-buttercream-recipe/