Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, coconut carrot cake. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Coconut Carrot Cake is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Coconut Carrot Cake is something which I have loved my whole life. They are fine and they look wonderful.

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To begin with this particular recipe, we have to first prepare a few components. You can cook coconut carrot cake using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Coconut Carrot Cake:

1. Prepare 1 cup Whole Wheat Flour
2. Make ready 1/2 cup Powdered Sugar
3. Make ready 3/4 cup Powdered Coconut
4. Make ready 1/4 cup Powder coconut for garnish
5. Take 1 cup Grated Carrot (2 medium sizes)
6. Get 1/2 tsp Baking Soda or ENO
7. Make ready 3/4 tsp Baking powder (1/2 + 1/4 tsp)
8. Make ready 1/4 cup Oil
9. Get 3/4 cup Milk
10. Get 1/2 cup Mix chocolate chips
11. Get 1 pinch salt

It is perfect for a holiday dinner, a birthday celebration, a pot luck church social, or just because you love cake. This carrot and coconut cake is a winner every time. Let's start with the coconut carrot cake. As mentioned, you need the usuals plus shredded carrots and shredded coconut.

Instructions to make Coconut Carrot Cake:

1. Toss 1 tsp of wheat flour with chocolate chips and keep it aside. - Dry roast coconut powder over medium heat on a nonstick for 5 minutes stirring continuously. - When it turns into little brown switch off the flame and keep it aside to cool down completely before adding.
2. Dry Ingredients: Shift whole wheat flour, baking soda, baking powder, salt twice and keep it aside. - Wet Ingredients: Now add milk, sugar, oil in a grinder until smooth. - Now mix wet ingredients with dry ingredients, roasted coconut powder, grated carrot. Mix them well.
3. Put batter into a greased pan. Sprinkle 1/4 cup of coconut powder, mix chocolate chips mix over cake and with help of spatula press gently. - Tab the cake pan on a countertop to release any large air bubbles. - Put cake pan into the preheated pressure cooker and bake it for 1 hour.
4. Tips: - - Adjust sugar according to your taste. - Baking time may vary. - If cake batter looks dry, add 2- 4 tbsp of milk. - If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
5. Pressure Cooker Method: - Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.
6. Important Notes: - - Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker. - Use a 5-liter pressure cooker. It should be big enough to hold the baking pan. - Baking Tin should be made of Aluminium.
7. If baking tin comes into direct contact with the base of the pressure cooker, it can burn (overbake) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand. - No gasket and whistle are needed. Remove them before baking. - Don’t add water to the pressure cooker.
8. How to Bake In A Pressure Cooker? - - Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand. - Now put the cake tin containing the cake batter (Do not put water inside the pressure cooker). - Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
9. Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done. - If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately. - Eggless Pressure Cooker Cake is ready.

I like to use coconut oil for even more coconut flavor and a touch of cinnamon to warm the cake up. The cinnamon is classic for carrot cake, but I also find it especially delicious when paired with the. This sweet and spicy coconut carrot cake is lovable for more than one reason. Super soft and moist coconut carrot cake cupcakes are loaded with coconut, sweetened with brown sugar, and flavored with warm spices. They're topped with silky smooth cream cheese frosting- like carrot cake in cupcake form!

So that is going to wrap it up for this special food coconut carrot cake recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!