Carrot Coffee Cake

Buttermilk whipped cream complements our tropical spin on this Southern classic brimming with pecans, carrots, and crushed pineapple.

Carrot Coffee Cake

Makes 1 (9-inch) cake

Ingredients

Instructions

Preheat oven to 350°F (180°C). Butter and flour a 9-inch round cake pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat oil, sugars, eggs, and vanilla at medium speed until combined.
In a medium bowl, whisk together flour, cinnamon, baking powder, and salt. With mixer on low speed, gradually add flour mixture to oil mixture, beating just until combined. Stir in carrot, pineapple, pecans, and coconut. Spread batter into prepared pan.
Bake for 25 minutes. Sprinkle with Coconut-Pecan Crumble, and bake until a wooden pick inserted in center comes out clean, about 10 minutes more. Let cool in pan for 10 minutes. Remove from pan, and let cool on a wire rack. Serve warm or at room temperature with Buttermilk Whipped Cream.

Coconut-Pecan Crumble

Makes about ⅔ cup

Ingredients

Instructions

In a medium bowl, stir together coconut, pecans, brown sugar, and flour. Using a wooden spoon, stir in melted butter until mixture is crumbly.

Buttermilk Whipped Cream

Makes about 2½ cups

Ingredients

Instructions

In the bowl of a stand mixer fitted with the whisk attachment, beat cream and buttermilk at high speed until foamy. Gradually add sugar, beating until stiff peaks form. Serve immediately.