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Everyday Recipes
Everyday Recipes

Carrot Cake with Coconut and Dulce de Leche

Carrot Cake with Coconut and Dulce de Leche
20 min
50 min
16 servings
  • This carrot cake makes a wonderful Easter dessert. The presentation is made even more beautiful by topping with toasted shredded coconut and filling the center of the cake with chocolate eggs.
Key Ingredients
A squeeze bottle with a brown cap featuring the La Lechera logo and a stack of pancakes with a dulce de leche drizzle.
Dulce de Leche
Dulce de Leche Squeeze Bottle
11.5 Squeeze Bottle


Make It

Step 1
Spray 9-inch Bundt pan with nonstick cooking spray.
Step 2
Prepare cake mix according to package directions, using 1 cup evaporated milk, oil and eggs.
Step 3
Stir in carrots, pineapple and nuts. Pour into prepared 9-inch Bundt pan.
Step 4
Bake for 45 minutes or until small knife inserted in cake comes out clean. Let cool in pan on wire rack for 45 minutes. Unmold onto a large plate or tray.
Step 5
Heat a small skillet over medium heat. Add shredded coconut and toast, stirring frequently, until coconut begins to brown. Remove from heat.
Step 6
Pour dulce de leche over top of cake. Let rest for 10 minutes.
Step 7
Add 1 tablespoon evaporated milk to frosting and stir until frosting thins.
Step 8
Frost top surface of cake with cream cheese frosting. Top with toasted coconut and decorate with foil wrapped chocolate eggs by placing them in center of bundt cake.

Recipe Notes

Substitute spice cake mix with yellow cake mix plus 1 teaspoon ground cinnamon and 1 teaspoon ground nutmeg. If NESTLÉ LA LECHERA Dulce de Leche is not available in a bottle, warm canned dulce de leche and stir in 1 tablespoon of NESTLÉ CARNATION Evaporated Fat Free Milk to thin consistency.

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