Bright, cheerful and perfectly spiced, this fresh and spring-y cake starts with our Cinnamon Swirl Coffee Cake Mix, crafted an expert blend of premium flours for homemade taste without the hassle. Fluffy carrot-infused layers meet coconut streusel and a luscious cream cheese drizzle, creating a colorful centerpiece perfect for tea parties, showers or even last-minute gatherings.
Bright, cheerful and perfectly spiced, this fresh and spring-y cake starts with our Cinnamon Swirl Coffee Cake Mix, crafted an expert blend of premium flours for homemade taste without the hassle. Fluffy carrot-infused layers meet coconut streusel and a luscious cream cheese drizzle, creating a colorful centerpiece perfect for tea parties, showers or even last-minute gatherings.
Preheat oven to 350°F. Spray an 8 x 8-inch baking pan with nonstick spray and line with a parchment sling.
In a small bowl, combine flour, 3 tablespoons Cinnamon Sugar Topping Packet and melted butter using a fork until coarse crumbs form. Stir in coconut flakes. Refrigerate while you prepare the cake batter.
In a large bowl, whisk together eggs, oil, milk, sour cream and grated carrot.
In a medium stir ground cinnamon and nutmeg into the dry mix to distribute evenly. Add dry ingredients to the wet and mix until just combined.
Spread half of the batter into prepared pan. Sprinkle remaining Cinnamon Sugar Topping Packet evenly over the batter.
Spoon remaining batter on top and spread into an even layer. Scatter chilled streusel over the surface.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
Beat softened cream cheese in a bowl until smooth.
Add milk, powdered sugar and vanilla; mix until completely smooth.
Transfer to a piping bag (or zip-top bag), snip a small hole and drizzle over the cooled cake in a zig-zag pattern. Slice and serve.
Store leftovers at room temperature for 2–3 days.
