Carrot Cake with Pineapple and Coconut

This moist and flavorful carrot cake with pineapple and coconut is a tropical twist on the classic dessert. Packed with grated carrots, crushed pineapple, shredded coconut, and warm spices, it’s a rich and satisfying treat finished with a luscious cream cheese frosting. Perfect for birthdays, holidays, or any special occasion.

Why You’ll Love This Recipe

• Ultra Moist Texture: Crushed pineapple and coconut add extra moisture and richness.
• Deliciously Spiced: A blend of cinnamon and nutmeg enhances the warm, comforting flavor.
• Crowd-Pleaser: Ideal for potlucks, gatherings, and celebrations.
• Versatile: Can be made as a layer cake, sheet cake, or cupcakes.
• Perfect with Cream Cheese Frosting: The tangy frosting balances the sweet and spiced cake beautifully.

Ingredients

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

For the Cake:

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Ground cinnamon
• Ground nutmeg
• Eggs
• Granulated sugar
• Brown sugar
• Vegetable oil
• Vanilla extract
• Grated carrots
• Crushed pineapple (drained)
• Sweetened shredded coconut
• Chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

• Cream cheese, softened
• Unsalted butter, softened
• Powdered sugar
• Vanilla extract
• A pinch of salt

Directions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. Combine Wet Ingredients: In a large bowl, beat the eggs, granulated sugar, and brown sugar until combined. Add oil and vanilla extract, then mix well.
4. Add Carrots, Pineapple, and Coconut: Stir in grated carrots, drained crushed pineapple, and shredded coconut. Mix until well distributed.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Stir until just combined. Fold in nuts if using.
6. Bake: Divide the batter between the prepared pans. Bake for 30–35 minutes (or 40–45 minutes for a 9×13-inch pan) or until a toothpick inserted in the center comes out clean.
7. Cool: Let cakes cool in the pan for 10 minutes, then transfer to wire racks to cool completely.
8. Make Frosting: Beat cream cheese and butter together until smooth. Add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy.
9. Frost and Serve: Once cakes are completely cool, frost between layers and over the top and sides. Garnish with additional coconut or chopped nuts if desired.

Servings and Timing

• Servings: 12–16
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Variations

• Cupcake Version: Bake in lined muffin tins at 350°F for 18–22 minutes.
• Nut-Free: Omit walnuts or pecans for an allergy-friendly version.
• Add Raisins: Stir in ½ cup of raisins for added sweetness and texture.
• Make It Vegan: Use flax eggs, plant-based oil, and a vegan cream cheese substitute.
• Spice It Up: Add a pinch of ground cloves or ginger for deeper flavor.

Storage/Reheating

• Storage: Store the frosted cake in the refrigerator, covered, for up to 5 days.
• Freezing: Freeze unfrosted layers wrapped tightly in plastic wrap for up to 2 months. Thaw and frost when ready to serve.
• Reheating: Bring to room temperature before serving for best flavor and texture.

FAQs

Can I use fresh pineapple instead of canned?

Yes, just be sure to finely chop and drain it well to avoid excess moisture.

Should I toast the coconut first?

Toasting is optional but adds a lovely nutty flavor and extra texture to the cake.

Can I make this cake ahead of time?

Absolutely. Bake the layers a day ahead, wrap well, and frost before serving.

How do I know when the cake is done?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, it’s ready.

Is this cake very sweet?

It’s moderately sweet, balanced by the tangy cream cheese frosting.

Can I skip the nuts?

Yes, the cake is delicious with or without them.

How long will the frosting last in the fridge?

Stored in an airtight container, it will last up to 5 days in the refrigerator.

Can I use pre-shredded carrots?

Pre-shredded carrots are often too dry; freshly grated carrots work best for moisture.

What oil should I use?

Neutral oils like vegetable or canola are ideal.

Can I bake this as a loaf cake?

Yes, but adjust the baking time to 45–55 minutes and test with a toothpick.

Conclusion

This Carrot Cake with Pineapple and Coconut is the ultimate dessert for any occasion. Moist, rich, and bursting with tropical flavor, it’s a unique twist on a classic favorite. Whether you’re baking for a holiday, a birthday, or just because, this cake is sure to impress. Make it once, and it’s bound to become a go-to in your dessert rotation.

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