Found in SL April 2024 and here
Cake:
2 1/4 cups all-purpose flour
1 cup packed light brown sugar
1/2 cup sweetened shredded coconut
1/4 cup granulated sugar
2 tsp. baking soda
2 tsp. ground cinnamon
3/4 tsp. kosher salt
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
3 large eggs
1 cup canola oil
1/2 cup whole milk
1 1/2 cups shredded carrots (from 2 large peeled carrots)
1/3 cup finely chopped toasted walnuts
1/3 cup golden raisins, finely chopped
Coconut Buttercream:
1/2 tsp. kosher salt
1/2 tsp. coconut extract (optional)
6 cups powdered sugar
3-4 Tbsp. well-shaken and stirred coconut milk (from 1 [13 1/2-oz.] can)
1 1/2 cups unsalted butter, softened
2 1/2 tsp. vanilla extract
Toasted sweetened shredded coconut
Preheat oven to 350°F. Line a rimmed 17 1/2- x 12 1/2-inch baking sheet with parchment paper; set aside. Stir together flour, brown sugar, coconut, granulated sugar, baking soda, cinnamon, salt, ginger, and nutmeg in a large bowl until combined; set aside.
Whisk together eggs, oil, and milk in a medium bowl. Add egg mixture to flour mixture; stir until smooth. Fold in carrots, walnuts, and raisins until combined.
Spread batter evenly into prepared baking sheet using a spoon or an offset spatula. Bake in preheated oven until a wooden pick inserted in center of Cake comes out clean, 15 to 20 minutes, rotating pan 180 degrees halfway through bake time. Let cool completely in pan on a wire rack, about 1 hour.
When Cake is cool, beat butter, vanilla, salt, and coconut extract (if desired) in a large bowl with a hand mixer on medium-high speed until light and fluffy, 1 to 2 minutes. Reduce mixer speed to low; gradually add powdered sugar, 2 cups at a time, alternating with 1 tablespoon of the coconut milk after each addition, beating until combined. Beat in remaining 1 tablespoon coconut milk, 1 teaspoon at a time, as needed to achieve a smooth and thick consistency. Place Coconut Buttercream in a piping bag fitted with a 1/2-inch French (fluted) open star tip.
Use a 2 1/2-inch round cookie cutter to cut Cake into 24 rounds. (Reserve scraps for another use.)
Place 1 cut Cake round on a plate or platter; pipe an even layer of the Coconut Buttercream over top.
Cover with another Cake round. Pipe buttercream on top of stacked rounds as desired.
Repeat with remaining Cake rounds and butter- cream. Garnish with toasted coconut. Store in refrigerator until ready to serve.
2 1/4 cups all-purpose flour
1 cup packed light brown sugar
1/2 cup sweetened shredded coconut
1/4 cup granulated sugar
2 tsp. baking soda
2 tsp. ground cinnamon
3/4 tsp. kosher salt
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
3 large eggs
1 cup canola oil
1/2 cup whole milk
1 1/2 cups shredded carrots (from 2 large peeled carrots)
1/3 cup finely chopped toasted walnuts
1/3 cup golden raisins, finely chopped
Coconut Buttercream:
1/2 tsp. kosher salt
1/2 tsp. coconut extract (optional)
6 cups powdered sugar
3-4 Tbsp. well-shaken and stirred coconut milk (from 1 [13 1/2-oz.] can)
1 1/2 cups unsalted butter, softened
2 1/2 tsp. vanilla extract
Toasted sweetened shredded coconut
Preheat oven to 350°F. Line a rimmed 17 1/2- x 12 1/2-inch baking sheet with parchment paper; set aside. Stir together flour, brown sugar, coconut, granulated sugar, baking soda, cinnamon, salt, ginger, and nutmeg in a large bowl until combined; set aside.
Whisk together eggs, oil, and milk in a medium bowl. Add egg mixture to flour mixture; stir until smooth. Fold in carrots, walnuts, and raisins until combined.
Spread batter evenly into prepared baking sheet using a spoon or an offset spatula. Bake in preheated oven until a wooden pick inserted in center of Cake comes out clean, 15 to 20 minutes, rotating pan 180 degrees halfway through bake time. Let cool completely in pan on a wire rack, about 1 hour.
When Cake is cool, beat butter, vanilla, salt, and coconut extract (if desired) in a large bowl with a hand mixer on medium-high speed until light and fluffy, 1 to 2 minutes. Reduce mixer speed to low; gradually add powdered sugar, 2 cups at a time, alternating with 1 tablespoon of the coconut milk after each addition, beating until combined. Beat in remaining 1 tablespoon coconut milk, 1 teaspoon at a time, as needed to achieve a smooth and thick consistency. Place Coconut Buttercream in a piping bag fitted with a 1/2-inch French (fluted) open star tip.
Use a 2 1/2-inch round cookie cutter to cut Cake into 24 rounds. (Reserve scraps for another use.)
Place 1 cut Cake round on a plate or platter; pipe an even layer of the Coconut Buttercream over top.
Cover with another Cake round. Pipe buttercream on top of stacked rounds as desired.
Repeat with remaining Cake rounds and butter- cream. Garnish with toasted coconut. Store in refrigerator until ready to serve.
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