• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 16
    OK

    Carrot Cake with Coconut and Dulce de Leche

    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
    1
    package
    spice cake mix
    1
    cup
    Nestle Carnation Evaporated Fat Free Milk
    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
    1
    container
    cream cheese frosting
    1
    handful
    foil wrapped chocolate eggs
    *
    nonstick cooking spray
    Directions
    Spray 9-inch Bundt pan with nonstick cooking spray.
    Prepare cake mix according to package directions substituting water with 1 cup evaporated milk.
    Stir in carrots, pineapple and nuts. Pour into prepared 9-inch Bundt pan.
    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. Heat a small skillet over medium heat. Add shredded coconut and toast, stirring frequently, until coconut begins to brown. Remove from heat.
    Pour dulce de leche over top of cake. Let rest for 10 minutes.
    Add 1 tablespoon evaporated milk to frosting and stir until frosting thins. 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.
    If Nestle La Lechera Dulce de Leche is not available in a bottle, warm canned dulce de leche and stir in 1 tablespoon of Nestle Carnation Evaporated Fat Free Milk to thin consistency.

    The base number of servings for this recipe is 16
    OK

    Categories 

    Cake

    Write a Review