Scented with cinnamon and mace, this coconut-frosted sheet cake is widely appealing and easy to make and transport.
Preheat oven to 350 degrees F. Lightly grease an 11 x 7-inch baking pan with oil.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon and mace. In a large bowl, whisk together the eggs, sugar, brown sugar, yogurt, oil and vanilla. Stir in the carrots. Stir the dry ingredients into the wet. Spoon the batter evenly into the baking dish.
Place in the oven and bake about 40 to 45 minutes, or until springy in the middle and a toothpick inserted in the middle comes out clean. Set aside to cool.
In a medium bowl, beat together the cream cheese, sugar, 1/2 cup coconut flakes and vanilla extract until smooth. Once the cake has cooled, frost it then sprinkle the top with the remaining coconut.
Recipe reprinted by permission of Cooking.com. All rights reserved.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .