Let me explain, I was brought up to dislike things like carrot cake, cheesecake, strawberry shortcake, angel food cake, pineapple upside down cake… heck we never even had vanilla cake. Yes, basically any dessert that didn’t consist of chocolate wasn’t cooked in our kitchen. For the most part, I was actually OK with this. I mean, when it comes to desserts I will 99.5% of the time choose chocolate over anything fruity, cheesy, sugary, etc. But I think you guys already know all of this. But guys, there is this thing called BRUNCH and um, mid afternoon snacks, and well, Easter. These are the times where fruity, cheesy things like carrot cakes and cheesecake come in for me. I know, technically they are dessert…shhh, I try to pretend that’s not the case, but cake for brunch… all the way! So today we are talking about this glorious, delicious Coconut Carrot Cake Cheesecake. Make it for dessert, have leftovers and then probably make it again in a couple of weeks for Easter. Whatever you want to do, just make it, mm, k?!? Cool, now that we have got that out-of-the-way I feel I need to explain why I love this cake SO much.
When I set out to make this cake, I will be honest, I was not sure if it would make the cut, I was nervous. Not only was there zero chocolate, but I was about to put carrots in my cake, kind of weird. Surprisingly though, not even an hour into it, I knew this cake was going to be good. As I smelled it baking in the oven, I just knew. It was all good things, and the thought of cheesecake on top of a coconutty carrot cake really started to excite me. I know, I know, I am totally weird, but hey, food excites me! Anyway, the cake came out of the oven and yes, it totally had cracks on it, but guys it’s cool!! We are covering up those cracks with coconut whipped cream, and yes, that is PERFECTION. So the carrot cake itself is pretty much your typical carrot cake, except that I bumped up the moist factor with greek yogurt and I also went heavy on the vanilla. Never enough vanilla in my opinion. I also added coconut, which if you do not like you can omit, but in my personal opinion it really adds something super special and very spring/Easter like to the cake… which I of course love! The carrot cake then gets topped off with a layer of cheesecake. Then just bake for an hour and DONE! Pretty super simple, and it’s awesome because like I said, if the top of your cake cracks a little, you get to cover it up with mass amounts of coconut cream. YESSS. Oh, and make sure you add some toasted coconut… and flowers, if you’re into that…clearly my flower power is in full force these days!!
And that’s your cake. Perfect for ringing in the quickly approaching spring and upcoming Easter. Also, do you see the pretty swirls and layers of cake to cheesecake?? I can’t believe that happened!! I was so pumped! Oh and yes, it is delish!! I think if you were to give me a slice of carrot cake or cheesecake alone I might not be all that excited, but I am being completely honest when I say, I am SO excited about this cake. It’s sweet, coconutty, light and full of great flavors!! Bottom line here: if you’re looking for a simple, fun, yummy and impressive dessert for Easter, or really anytime, this is SO your cake. No for real. This is your cake. SIDE NOTE: Asher came over the other night and asked if I would buy the two of us tickets to go to The Wizarding World of Harry Potter in Florida over Easter. I mean, of course I am dying to go (fist pump for all the Harry Potter freaks out there), but seriously, why does that cute little girl beg for such expensive things?? She should really be talking to mom and dad about this, and then when she’s got them onboard she needs to continue on and convince them to buy me a ticket too! 🙂
And now we eat cake…for breakfast, brunch, snack…maybe dessert? Whateves, lets just eat cake!
