Description
This easy spin on the classic is like an inside-out carrot cake!
Ingredients
Scale
- 1 cup shredded sweetened flaked coconut
- 1 box (15.25 oz) carrot cake mix
- 1/2 cup milk
- 1/3 cup vegetable oil
- 4 large eggs
- 1 can (8- ounce) crushed pineapple, drained
- 1/2 cup white chocolate chips
- 1/2 cup chopped walnuts
- 8– ounces cream cheese, cubed
- 1/2 cup butter, cubed
- 4 cups powdered sugar
Instructions
-
- Preheat the oven to 350°F. Coat a 9×13 inch baking pan with nonstick cooking spray and sprinkle coconut in the bottom of the pan. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the dry cake mix, milk, oil, eggs, and drained pineapple on low for 30 seconds. Increase the mixer speed to medium and mix for 2 minutes, scraping the sides of the bowl as necessary. Alternately you can do this in a large mixing bowl with a hand mixer.
- Pour the cake batter on top of the layer of coconut evenly in the pan and then sprinkle the white chocolate chips and walnuts on top. Set aside.
- Place the cream cheese and butter in a medium saucepan over medium-low heat. Stir constantly, melting the mixture together until smooth. Remove from the heat and immediately whisk in the powdered sugar until combined and creamy.
- Pour the cream cheese mixture evenly on top of the cake batter. Using a knife, lightly swirl the cream cheese mixture into the batter.
- Bake the cake for 45 minutes. The edges will be set and the center will be slightly loose. If the top starts to brown too quickly, lightly tent the pan with foil.
- Allow the cake to cool for about 30 minutes and slice and serve for a gooey cake. You can also allow the cake to cool completely before serving.
Notes
Store airtight at room temperature for up to 3 days. or refrigerated for up to 5 days.
