Carrot Cake with Pineapple and Coconut

Why You’ll Love This Recipe

Carrot Cake with Pineapple and Coconut is a moist, flavorful twist on the classic dessert. The addition of crushed pineapple and shredded coconut adds natural sweetness and a tropical flair, perfectly complementing the warm spices and grated carrots. Finished with a luscious cream cheese frosting, this cake is ideal for celebrations, potlucks, or simply satisfying your sweet tooth.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
brown sugar
baking soda
baking powder
ground cinnamon
ground nutmeg
salt
eggs
vegetable oil
vanilla extract
crushed pineapple (drained)
shredded coconut
grated carrots
chopped walnuts or pecans (optional)
cream cheese
unsalted butter
confectioners’ sugar

directions

Preheat your oven to 350°F (175°C) and grease and flour a 9×13-inch baking pan or two 9-inch round pans.

In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

In another bowl, beat the eggs, granulated sugar, brown sugar, oil, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.

Fold in the crushed pineapple, shredded coconut, grated carrots, and nuts (if using).

Pour the batter into the prepared pan(s) and spread evenly.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool completely in the pan before frosting.

To make the frosting, beat cream cheese and butter until smooth. Gradually add confectioners’ sugar and beat until creamy and fluffy.

Frost the cooled cake and garnish with additional chopped nuts or shredded coconut if desired.

Servings and timing

This recipe yields approximately 12-16 slices.
Preparation time: 20 minutes
Baking time: 35-40 minutes
Cooling and frosting time: 45 minutes
Total time: 1 hour 40-45 minutes

Variations

Add raisins or chopped dried pineapple for extra texture and sweetness.
Use coconut oil instead of vegetable oil for a richer coconut flavor.
Make it into cupcakes for individual servings—adjust baking time to 18-22 minutes.
Add a pinch of ground ginger or allspice for a spicier kick.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.
Let sit at room temperature for 15-20 minutes before serving.
Freeze unfrosted layers for up to 2 months—thaw and frost before serving.

FAQs

Can I use fresh pineapple instead of canned?

Yes, just make sure it’s finely chopped and well-drained to avoid excess moisture.

Is the coconut sweetened or unsweetened?

You can use either, depending on your sweetness preference. Unsweetened keeps the cake less sweet.

Can I make this cake ahead of time?

Absolutely. Bake and store the cake layers a day ahead; frost before serving.

What’s the best way to grate carrots?

Use the fine or medium side of a box grater for a consistent texture.

Can I leave out the nuts?

Yes, the cake will still be delicious without them.

Does the cake need to be refrigerated?

Yes, because of the cream cheese frosting.

Can I use a bundt pan?

Yes, just adjust the baking time accordingly and grease the pan well.

How do I keep the cake moist?

Don’t overbake it, and store it covered in the fridge.

Can I double the recipe?

Yes, for a larger crowd, double the ingredients and use a larger baking pan.

Is this cake good for a birthday?

Definitely! It’s a unique and flavorful option for celebrations.

Conclusion

Carrot Cake with Pineapple and Coconut is a tropical twist on a beloved classic, blending moisture, spice, and sweetness into every bite. Whether served at a family gathering or enjoyed as a personal treat, this cake delivers flavor and comfort in equal measure.

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