This coconut carrot cake recipe is a twist on the classic dessert that's perfect for Easter or any springtime celebration. The cake is moist and tender, with a subtle coconut flavor that's enhanced by the sweetness of the carrots. To make this cake, you'll need flour, sugar, baking powder, salt, coconut milk, vegetable oil, eggs, vanilla extract, shredded coconut, and grated carrots. Mix the dry ingredients together, then add the wet ingredients and mix until smooth. Fold in the shredded coconut and grated carrots, then pour the batter into a greased cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool before frosting with a mixture of cream cheese, powdered sugar, and coconut extract. Garnish with shredded coconut and serve.
