What is 3-day coconut cake?

If you’ve been reading MBA for a while, you might remember that I used to be a teacher many years ago.

Back in 2013, I was given this recipe by the secretary of the school I worked at. She would make this sour cream coconut cake recipe for all of our staff potlucks, and everyone would go bananas over it.

Obviously I had to have the recipe, and imagine my surprise when I finally read the method for making this cake.

This recipe is sometimes known as a 3-day coconut cake because that’s how long it needs to chill in the refrigerator after assembling and before serving. You make the cake, fill and frost it with a mix of sour cream, coconut, and whipped topping, and then let it hang out in the fridge for 3 days.

Something totally magical happens during those 3 days. The cake becomes perfectly moist (but not soggy) and ultra flavorful. The sour cream makes it tangy but it’s still sweet. It might be the best coconut cake I’ve ever had.

Ingredient notes

• Butter cake mix & the ingredients to make it: I prefer to use the Duncan Hines mix, but you can use any butter cake mix brand you like as long as it is 15.25 ounces. You’ll need the associated ingredients to make the cake according to the package directions. 
• Sour cream: This is not the place to use reduced-fat sour cream or swap for Greek yogurt. For the best flavor, use regular sour cream.
• Granulated sugar: To help sweeten the filling and frosting.
• Sweetened flaked or shredded coconut: This is is going to give the cake its coconut flavor. As I mentioned above, you must use sweetened coconut, not unsweetened.
• Whipped topping: Such as Cool Whip. Thaw it according to the package directions before using.

How to make this sour cream coconut cake recipe

Start by preparing the cake mix according to the package directions, then divide the cake batter into two 8-inch round cake pans. I don’t recommend using 9-inch pans—the resulting cake layers will be thinner and much harder to split in half later.

Once the cakes are baked and have cooled completely, using a large serrated knife to cut each layer in half horizontally, creating 4 equal layers. 

Don’t worry if the layers aren’t perfect. If you want to try to get them as even as possible, this article walks through a few methods for splitting cake layers evenly.

Now it’s time to assemble. Set aside 1/3 cup of the coconut—we’ll use that on top of the cake later.

Mix the rest of the coconut with the sour cream and sugar. Remove 1 cup of this mixture and set it aside for the frosting later.

Use the rest of the sour cream mixture to fill the cake layers. Since there are 4 layers of cake, you’ll put 1/3 of the sour cream mixture for each filling layer.

Now fold that reserved 1 cup of the sour cream mixture and fold it into the Cool Whip and use this to frost the top and sides of the cake. Sprinkle that reserved 1/3 cup coconut on top of the cake.

Loosely cover the cake with plastic wrap or place it into a covered cake carrier. Let it chill in the refrigerator for 3 days before slicing and serving. 

Storage tips

After the initial 3-day rest in the refrigerator, store any leftovers covered in the fridge for another 3-4 days.

I don’t recommend storing the in freezer, as freezing and thawing can affect the texture of the filling.

FAQs

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Sour Cream Coconut Cake

This old-fashioned sour cream coconut cake, sometimes known as 3-day coconut cake, is made by filling and frosting a yellow cake with a sour cream, coconut, and whipped topping mixture. Let it chill in the fridge for 3 days before serving!

Course Dessert

Cuisine American

Keyword 4th of July, Cake, cake mix, christmas, coconut, easter, easy recipe, entertaining, holidays, layer cake, mother’s day

Prep Time 25 minutes minutes

Cook Time 26 minutes minutes

Cooling and Chilling Time 3 days days 1 hour hour

Servings 10

Calories 329kcal

Author Jamie

Ingredients

For the Cake:

• 1 (15.25-ounce) box Duncan Hines Butter Golden Cake mix
• ¾ cup water
• 3 large eggs
• 7 tablespoons unsalted butter melted and cooled

To assemble:

• 16 ounces sour cream
• 1 ½ cups granulated sugar
• 1 (14-ounce) bag sweetened flaked coconut divided use
• 8 ounces frozen whipped topping Cool Whip or Truwhip, thawed

US Customary – Metric

Instructions

• Preheat oven to 350°F. Spray (2) 8-inch cake pans with nonstick cooking spray. Set aside.
• In a large mixing bowl, add the cake mix, water, eggs, and melted butter. Use an electric hand mixer to mix on low speed until the mixture starts to come together, then increase the speed to medium and beat for 4 minutes.
  1 (15.25-ounce) box Duncan Hines Butter Golden Cake mix, ¾ cup water, 3 large eggs, 7 tablespoons unsalted butter
• Divide the batter between the prepared pans. Bake on the center rack of the preheated oven for 24-28 minutes, or until a toothpick inserted in the center comes out clean.
• Allow cakes to cool in the pan for 15 minutes before turning them out onto a wire rack to finish cooling.
• Once the cakes have cooled completely, use a long serrated knife to split each cake in half horizontally, creating 4 total layers.
• In a large bowl, combine the sour cream and sugar. Set aside ⅓ cup of the coconut and add the rest to the sour cream mixture. Remove 1 cup of the coconut and sour cream mixture and set aside.
  16 ounces sour cream, 1 ½ cups granulated sugar, 1 (14-ounce) bag sweetened flaked coconut
• Use the remaining coconut and sour cream mixture to frost between each cake layer.
• Fold the reserved sour cream mixture into the whipping topping. Use this to frost the sides and top of the cake. Sprinkle the top of the cake with the reserved ⅓ cup coconut flakes.
  8 ounces frozen whipped topping
• Cover and refrigerate for 3 days before serving.

Notes

Makes (1) 8-inch layer cake.

Nutrition

Serving: 1slice | Calories: 329kcal | Carbohydrates: 38g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 52mg | Potassium: 103mg | Fiber: 0.1g | Sugar: 35g | Vitamin A: 638IU | Vitamin C: 0.4mg | Calcium: 81mg | Iron: 0.3mg

The post 3-Day Sour Cream Coconut Cake appeared first on My Baking Addiction.

If you’ve been around here for a while, you know how much we love an easy dessert recipe.

From easy white chocolate mousse for a special date-night in to a pan of potato chip rice krispie treats for the big game, I know that you don’t have to spend a lot of time or energy making something truly delicious.

And when the weather gets hot, all I want to do is whip up refreshing no-bake desserts. I don’t want to heat up my entire house by turning on my oven—it’s already hot enough! Luckily, I’ve got a whole bunch of recipe options to choose from.

The post 19 Easy No-Bake Desserts to Beat the Heat appeared first on My Baking Addiction.

I love a hearty appetizer that can pull double duty. Like this cowboy caviar—it serves just as well as an easy dip as it does as a side dish.

It’s a huge hit at any potluck I take it to, but I love it just as much for lunch with some leftover grilled chicken. 

Loaded with black beans and fresh ingredients, this easy cowboy caviar recipe is perfect for summer.

The post Easy Cowboy Caviar appeared first on My Baking Addiction.

My idea of a special weekend breakfast is either a big stack of fluffy buttermilk pancakes or a warm, gooey sweet roll. 

I don’t really function well before I’ve had my coffee, though, so I prefer to prep my sweet roll recipes the night before and bake them in the morning. 

Luckily, these blueberry sweet rolls are perfect for making ahead and baking when you’re ready. The sweet blueberry filling paired with tangy cream cheese frosting is perfect for a spring breakfast or brunch. You can even add some lemon for a lemon blueberry moment, similar to my lemon blueberry scones. 

If you’re still looking for a breakfast to make for Mother’s Day weekend, might I suggest a batch of these rolls alongside a shaken iced espresso? I can promise she’ll love it.

The post Blueberry Sweet Rolls with Cream Cheese Frosting appeared first on My Baking Addiction.

As soon as the first hints of spring start to pop up, I immediately start craving all of the fruit desserts.

It starts with a need to make all of the fresh strawberry recipes and eventually I’m branching out to every fruit I can get my hands on. Bananas, cherries, lemons, pineapple…I want ’em all.

I figured I can’t be the only one, so I’ve pulled together 20 of my favorite fruit dessert recipes that are perfect for summer. Make these for a weekend treat, take them to your next cookout, share them with a neighbor…they’re perfect for all of it.

The post 20 Summery Fruit Dessert Recipes appeared first on My Baking Addiction.

Getting the best lemon flavor in your baked goods

As someone who really loves lemon desserts, I’ve made a lot of lemon baked goods over the years.

One thing you always hear about getting the best lemon flavor in your recipes is to use fresh lemon juice. And that’s true—it does give you a much better flavor than bottled juice.

But my favorite way to infuse bright lemony flavor into every bite of your baked goods? Combine lemon zest with the sugar before you add any other ingredients.

This is a trick I use in everything from my lemon layer cake to my lemon raspberry muffins. Before adding granulated or brown sugar to the recipe, use your fingertips to rub the zest into the sugar until the sugar is moistened and fragrant.

Why does this make a difference? This simple step releases the oils from the lemon zest and infuses that flavor into the sugar. It gives the final baked good—whether it’s a cookie recipe or this lemon blueberry scone recipe—a stronger lemon flavor in every single bite.

Ingredient notes

To make these blueberry lemon scones, you’ll need:

• Granulated sugar
• 3 lemons: You’ll zest all of them, and use 2 (if not all) of them to get enough juice for both the scone dough and the glaze.
• All-purpose flour: Before you start baking, make sure you know how to measure flour correctly using the fluff, scoop, and sweep method. Getting this simple step right can make a huge difference in how the scones turn out!
• Baking powder and baking soda
• Fine sea salt
• Unsalted butter: You’ll need 8 tablespoons (1/2 cup) frozen for the dough and another 3 tablespoons melted for the glaze.
• Sour cream: You can substitute plain Greek yogurt if you prefer.
• Large egg
• Vanilla: Extract or vanilla bean paste both work great.
• Blueberries: I prefer to use fresh blueberries, but you can also use frozen. If you use frozen blueberries, do not thaw them before adding them to the dough. They may still discolor the dough a bit, but the flavor and texture of the scones will still be great.
• Powdered sugar: For the glaze. If you are out, you can check out my post on how to make powdered sugar and save yourself a trip to the store.

How to make my lemon blueberry scones

Add the granulated sugar and lemon zest to a bowl and use the tips of your fingers to rub the zest into the sugar. This releases the oils from the zest and will make the sugar moist and fragrant. 

Add the rest of the dry ingredients and whisk to combine.

Use the large holes on a box grater to grate the frozen butter directly into the flour mixture. Again, use clean fingers to work the butter into the flour, just until the mixture resembles coarse meal. Don’t work it too much—you don’t want the butter to melt.

In a separate bowl or measuring cup, whisk together the wet ingredients. Use a fork to stir this mixture into the rest of the ingredients, just until large dough clumps form. Carefully fold in the blueberries. You want to mix them in, but don’t want to smush them.

At this point, you can use your hands to gently press the dough agains the side of the bowl. It’ll start out sticky but will form into a ball pretty quickly.

Transfer the dough onto a floured countertop and press it into a circle about 7 inches in diameter and 3/4-inch thick. Use a dough blade, sharp knife, pizza cutter, or even a bench scraper to cut the circle into 8 equal wedges.

Move the unbaked scones to a lined baking sheet and bake for 15-16 minutes, or until the tops are golden and the centers are no longer doughy. 

Let the scones cool for about 10 minutes, then make the glaze. Drizzle the glaze over the scones or dip the tops of the scones into the glaze before serving.

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Lemon Blueberry Scones

Tender blueberry scones are bursting with bright lemon flavor thanks to lemon juice and zest in the dough and a simple lemon glaze. These scones are perfect for adding to your spring breakfast or brunch menus!

Course Breakfast, brunch

Cuisine American

Keyword berries, blueberries, citrus, easter, mother’s day, Scones, spring, summer

Prep Time 20 minutes minutes

Cook Time 16 minutes minutes

Cooling Time 10 minutes minutes

Total Time 46 minutes minutes

Servings 8 scones

Calories 393kcal

Author Jamie

Equipment

• Microplane/zester
• Box Grater

Ingredients

For the scones

• ⅓ cup granulated sugar
• zest of 3 medium lemons
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fine sea salt
• 8 tablespoons unsalted butter frozen
• ½ cup sour cream
• 2 tablespoons freshly squeezed lemon juice
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup fresh or frozen blueberries not thawed if frozen

For the glaze

• 3 tablespoons unsalted butter melted
• 1 cup powdered sugar
• ½ teaspoon pure vanilla extract
• 2 tablespoons freshly squeezed lemon juice

US Customary – Metric

Instructions

• Adjust oven rack to lower-middle position and preheat oven to 400°F. Line a baking sheet with parchment paper.
• In a medium bowl, combine sugar and lemon zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder, baking soda and salt and mix until combined.
  ⅓ cup granulated sugar, zest of 3 medium lemons, 2 cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon fine sea salt
• Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse crumbs.
  8 tablespoons unsalted butter
• In a small bowl, whisk the sour cream, lemon juice, egg and vanilla until smooth.
  ½ cup sour cream, 2 tablespoons freshly squeezed lemon juice, 1 large egg, 1 teaspoon pure vanilla extract
• Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Gently fold in the blueberries. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.
  1 cup fresh or frozen blueberries
• Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles. Place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 16 minutes. Cool for 10 minutes and prepare the glaze.
• In a medium bowl, prepare the glaze by mixing together the melted butter, powdered sugar, vanilla and lemon juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden.
  3 tablespoons unsalted butter , 1 cup powdered sugar, ½ teaspoon pure vanilla extract, 2 tablespoons freshly squeezed lemon juice

Notes

Assembly

• If grating the frozen butter is not accessible for you, you can cut cold (not frozen) butter into pieces. Pulse with the dry ingredients in the bowl of a food processor until the mixture resembles coarse meal. Transfer the mixture to a bowl and continue with the recipe as written.
• Cold butter can also but cut into the dry ingredients using a pastry cutter/blender until the mixture resembles coarse meal in lieu of grating.

Storage

• Store cooled scones in an airtight container at room temperature for up to 3 days.

Freezing

• Unbaked scones can be frozen for later. Make the dough, pat into a circle, and cut into triangles as written. Transfer the unbaked scones to a parchment-lined baking sheet and place in the freezer for 1-2 hours, or until frozen solid. Transfer frozen scones to a zip-top freezer bag; freeze for 2-3 months. When ready to bake, bake directly from frozen according to the recipe directions, adding a few extra minutes of baking time if needed. Cool and glaze as directed.

Nutrition

Serving: 1scone | Calories: 393kcal | Carbohydrates: 51g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 248mg | Potassium: 87mg | Fiber: 1g | Sugar: 26g | Vitamin A: 611IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 2mg

Make-ahead and storage tips

Baked and cooled scones can be stored in an airtight container at room temperature for up to 3 days. If it is warm in your kitchen, you may want to store them in the refrigerator for up to 5 days.

Planning ahead? Make this lemon blueberry scone recipe as written, but instead of baking the scones right away, freeze them! 

Transfer the unbaked scones to a lined baking sheet and freeze until solid—usually about 1-2 hours. Move them to an airtight container or zip-top freezer bag and freeze for up to 3 months. Bake from frozen according to the recipe directions, adding a few minutes to the baking time if needed. 

Frequently asked questions

The post Lemon Blueberry Scones appeared first on My Baking Addiction.

It’s no secret: Strawberry season is a big favorite in our family. 

Despite my best efforts, I don’t often get the kids out to a U-Pick farm for us to pick our own, but the minute I see perfectly ripe strawberries pop up at the store or farmer’s market, I am buying cartons and cartons of them all season long.

Keeping strawberries fresh

I’ve tried a bunch of ways to keep strawberries fresh so they can last as long as possible in the fridge.

My kids like to eat them by the handful and I use them in all kinds of recipes. But even though we go through them quickly, I like knowing how to keep them fresh for longer than just a couple of days.

My two preferred storage methods are:

• If you are short on time, sort through the berries as soon as you get them home. Remove any strawberries that are getting soft or starting to go bad and either toss or use those right away. Place a dry paper towel in the bottom of the carton berries came in and return the fruit to the container. I’ve gotten them to last pretty close to a week with this method.
• If you have more time, add the berries to a solution of 1 part vinegar to 3 parts water. Let them soak for at least 5 minutes, but you can soak them for up to 15 minutes. Drain the strawberries and let them dry completely. Yes, it takes more time. Yes, getting them completely dry is super important. Store the dry strawberries in a loosely covered (not sealed) container lined with a paper towel. I’ve had strawberries last close to 2 weeks with this method!

Of course, you can use strawberries that have gone a bit soft in homemade strawberry jam. And if you still don’t think you can use them before they go bad, you can always store them in the freezer! 

Our favorite fresh strawberry recipes

If you’re looking for ways to use the fresh strawberries in your fridge, you’re in luck. I’ve pulled together some of our most popular strawberry recipes, ranging from breakfast to dessert. I’ve even included a savory salad recipe that you’ll want to make all spring and summer long!

Strawberries & Cream Scones

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Bits of fresh strawberries and a simple vanilla glaze make these tender scones perfect for a weekend breakfast or brunch.

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Fruit Pizza

5 from 1 rating

Fruit pizza is perfect for topping with your favorite fresh berries, including summer-ripe strawberries! The sugar cookie crust and fluffy cream cheese spread make the best base for sliced fresh strawberries.

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Strawberry Cream Cheese

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Skip the store-bought tubs of cream cheese and make your own cream cheese spread at home with a few simple ingredients. 

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Strawberry Biscuits

5 from 1 rating

These thick, buttery biscuits are bursting with chopped strawberries and finished with honey butter. Try to stop at just one…I know I can't!

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Yogurt Fruit Dip

5 from 1 rating

This tangy fruit dip is perfect for whipping up as an after-school snack or easy summer dessert.

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Strawberry Trifle

5 from 5 ratings

Layer homemade vanilla pudding with pieces of pound cake or angel food cake, fresh strawberries, and whipped cream. 

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Strawberry Salad with Spinach and Arugula

5 from 1 rating

If you haven't put perfectly ripe strawberries on a salad yet, you're missing out! I love pairing them with a mix of spinach and arugula, toasted almonds, and homemade poppy seed dressing.  

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Strawberry Shortcake Cupcakes

4.41 from 10 ratings

This recipe takes a summer favorite and turns it into cupcake form! I fill spongey yellow cupcakes with finely chopped strawberries and top them with a pillowy whipped cream frosting. A few extra berries on top make for the perfect finish.

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Chocolate Strawberry Cake

4.72 from 49 ratings

This cake tastes like a chocolate covered strawberry! I fill my favorite chocolate cake with fresh berries and finish the whole thing with the best strawberry frosting made with fresh strawberry puree. 

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Strawberry Banana Muffins

4.86 from 7 ratings

Bananas and strawberries are a match made in heaven in these oat-filled muffins. They're delicious for breakfast or alongside a cup of coffee for an afternoon snack.

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Strawberry Shortcake

4.58 from 54 ratings

This is the ultimate strawberry shortcake recipe. Yellow sponge cake is piled high with whipped cream and glazed, juicy strawberries. 

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Strawberry Cream Cheese Tart

4.50 from 38 ratings

Strawberry cream cheese tart is a bit of a twist on the classic strawberry cheesecake. It's got an easy press-in crust and no-bake filling, so it's simple to make! 

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Strawberry Popsicles

5 from 3 ratings

Greek yogurt, fresh berries, and a bit of honey make these popsicles a favorite with the kids and the adults in my house!

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Fresh Strawberry Pie

4.38 from 95 ratings

I spent weeks testing this recipe to get it just right. It's a jello-free pie that sets and slices beautifully, all while showcasing the fresh flavor of summer berries.

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Homemade Strawberry Lemonade

4.63 from 16 ratings

Strawberries and lemons were made to be together! This homemade strawberry lemonade is tart, sweet, and so refreshing on a hot day by the pool.

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Easy Strawberry Cupcakes

4.52 from 184 ratings

Fresh berries, strawberry yogurt, and a few other simple ingredients take a boxed cake mix to new levels in this easy cupcake recipe.

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Strawberry Rhubarb Cake

5 from 1 rating

This one's for the rhubarb fans! If you've got rhubarb from the farmer's market, pair it with juicy berries in this sweet crumb cake.

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Strawberry Pie Filling

4.47 from 58 ratings

I use this easy strawberry pie filling in so many ways. Fill mini pie crusts, use it to top cheesecake, pair it with vanilla ice cream, serve it on waffles or pancakes…there's no wrong way to enjoy this one. 

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The post 18 Fresh Strawberry Recipes to Make All Summer appeared first on My Baking Addiction.

If you’ve been reading MBA for a while, you know that I love scrolling TikTok for two main reasons: makeup tutorials and fun recipes.

Some of my favorite recipes are ones that I have adapted from TikTok. I make cinnamon rolls with heavy cream for almost every holiday these days, and my friends are constantly asking me to make my easy chili cheese dip for parties.

Recently, a version of this Grillo’s pickle dip went viral and I absolutely had to try it. And you know what? It was 100% worth it.

This is the BEST dip for pickle fans. Using briny, fresh dill pickles gives the dip the perfect crunch and tangy flavor. You won’t be able to stop at just one bite!

The post Grillo’s Pickle Dip appeared first on My Baking Addiction.

Carrot cake is one of my favorite desserts. I absolutely adore the J. Alexander’s carrot cake and make it multiple times a year.

So obviously I love taking all of the flavors of one of my favorite cakes and putting them in other desserts, such as carrot cake bread! These carrot cake cookies are my new obsession. They’re soft, slightly chewy, and perfectly cakey.

Why you’ll love this carrot cake cookie recipe

I am really into these carrot cake cookies, and I know you’ll love them, too. Here’s why:

• Amazing texture: These cookies have an amazing texture. The cookie dough itself bakes up to be soft and a bit cakey, similar to zucchini cookies. The added coconut and raisins give a bit of chewiness, too. 
• Perfect flavor: This recipe includes all of the best parts of a classic carrot cake: slightly sweet carrots, pineapple, chewy raisins and coconut, warm spices, and tangy cream cheese frosting. They really do taste like carrot cake…just in cookie form!
• No chilling required: No need to chill the dough. Just mix, portion, and bake. Even with letting the cookies cool before frosting them, you can have them ready in just over an hour!
• Great for gatherings: If you’re headed to an Easter brunch or party, take these carrot cake cookies. They travel better than a whole cake does!

Ingredients and substitutions

• Butter: Make sure your butter has softened to room temperature before you start baking.
• Sugar: I like a combination of granulated sugar and brown sugar for the best flavor and texture. If your brown sugar has hardened in the pantry, check out my tips for softening brown sugar.
• Large eggs
• Vanilla: Extract or vanilla bean paste
• Crushed pineapple: Use crushed pineapple in juice and drain the pineapple before using it. You don’t have to press out the fruit until it’s dry; just make sure you drain off as much of the juice as you can. 
• Raisins: Technically optional, but highly recommended.
• Carrots: I recommend finely grating these using the small holes on a box grater. Since these cookies won’t bake as long as cake does, finely grating the carrots helps them cook better in the cookies.
• Sweetened shredded coconut: You can just unsweetened flaked coconut, just know that the final cookies won’t be as sweet.
• All-purpose flour
• Spices: Ground cinnamon and fine sea salt round out the flavor of the cookie dough. You could also add a pinch of nutmeg or use pumpkin pie spice in place of the cinnamon if you have some on hand!
• Leavening: A mix of baking powder and baking soda.

The frosting for these cookies is based on my cream cheese frosting recipe. You’ll also need softened cream cheese and powdered sugar for this.

How to make these carrot cake cookies

Using a stand mixer or an electric hand mixer, cream the butter and sugars until light and fluffy. This will take about 3 minutes. Scrape down the sides of the bowl as needed.

Add in the eggs and vanilla, then the pineapple, raisins, carrots, and coconut.

In a separate bowl, whisk together the dry ingredients. Slowly add this to the wet ingredients until the dough is just combined.

Use a large cookie scoop to portion the cookie dough onto a baking sheet lined with parchment paper. Leave about 2 inches between each cookie.

Bake at 350°F for 15-17 minutes, until golden and the tops are just set and no longer look wet or shiny. Let the cookies cool on the baking sheet for about 5 minutes, then move them to a wire rack to cool completely.

Make the cream cheese frosting using a hand mixer or stand mixer. Spread onto the cooled cookies and enjoy!

Storage

Store carrot cake cookies in an airtight container in the refrigerator for up to 3 days. You don’t want to leave them at room temperature due to the cream cheese in the frosting.

If you want to make the cookies ahead of time, let them cool and then store them in an airtight container. Freeze for up to a month. Thaw, then spread the cream cheese frosting on top before enjoying.

I don’t recommend freezing the frosted cookies, as freezing and thawing can make the frosting split.

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Carrot Cake Cookies

Your favorite cake in a soft, cakey cookie form! These carrot cake cookies are packed with shredded carrots, pineapple, and coconut and topped with a simple cream cheese frosting.

Course Dessert

Cuisine American

Keyword carrot cake, carrots, coconut, cookies, Cream Cheese Frosting, drop cookies, easter, holidays, pineapple, spring

Prep Time 20 minutes minutes

Cook Time 17 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 7 minutes minutes

Servings 20 cookies

Calories 280kcal

Author Jamie

Equipment

• Box Grater
• Cookie Scoop Set
• Nordic Ware Aluminum Half Sheet Pans
• Pre-Cut Parchment Paper Baking Sheets

Ingredients

• ½ cup unsalted butter room temperature
• ½ cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 (8-ounce) can crushed pineapple in juice drained
• 1 cup raisins
• 1 cup finely shredded carrots
• 1 cup sweetened shredded coconut
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt

For the frosting

• 4 ounces cream cheese room temperature
• ¼ cup unsalted butter room temperature
• 2 ½ cups powdered sugar
• 1 teaspoon pure vanilla extract

US Customary – Metric

Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat butter and sugars on medium speed until light and fluffy. Add in eggs and vanilla and mix until combined. Stir in pineapple, raisins, carrots and coconut until evenly incorporated.
  1/2 cup unsalted butter, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, 2 large eggs, 2 teaspoons pure vanilla extract, 1 (8-ounce) can crushed pineapple in juice, 1 cup raisins, 1 cup finely shredded carrots, 1 cup sweetened shredded coconut
• In a separate medium bowl, whisk together flour, cinnamon, baking powder, baking soda and salt. Gradually add the dry ingredients to the carrot mixture until just combined. Be sure to scrape down the sides of the bowl using a rubber spatula to make sure everything is fully incorporated into the batter.
  2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
• Using a large (3 tablespoons) cookie scoop, scoop batter onto prepared baking sheet, leaving about 2 inches of space between each cookie.
• Bake in preheated oven for 15-17 minutes. Remove pan to cooling rack and allow cookies to cool on pan for about 5 minutes before transferring them to the cooling rack to cool completely.
• Repeat with remaining batter.
• Once cookies have completely cooled, prepare the cream cheese frosting.
• In the bowl of a stand mixer fitted with the paddle attachment or in a medium bowl with an electric hand mixer, cream together cream cheese and butter until well combined, about 3 minutes, scraping the sides of the bowl with a spatula as necessary.
  4 ounces cream cheese, 1/4 cup unsalted butter
• With the mixer on low, gradually add the powdered sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine. Turn the mixer to medium speed and mix for 3-4 more minutes, scraping the sides and bottom of the bowl with a spatula as necessary. Spread frosting onto each cookie.
  2 ½ cups powdered sugar, 1 teaspoon pure vanilla extract

Notes

Store cookies in an airtight container within the refrigerator for up to 3 days.

Adapted from allrecipes.

Nutrition

Serving: 1cookie | Calories: 280kcal | Carbohydrates: 44g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 152mg | Potassium: 134mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1383IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

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It’s brunch season! Even if you don’t celebrate Easter, it’s hard to deny the appeal of a big brunch spread.

If you’re looking for menu ideas for your next brunch gathering, I’ve got you covered. I’ve pulled together my favorite recipes for the perfect spring brunch. I know your family will love these recipes as much as mine does!

The post 25 of the Best Easter Brunch Recipes appeared first on My Baking Addiction.