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Carrot Cake with Pineapple and Coconut

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This moist and flavorful Carrot Cake with Pineapple and Coconut is a tropical twist on the classic. Packed with grated carrots, crushed pineapple, and shredded coconut, it’s finished with a rich cream cheese frosting.

Ingredients

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  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 1/4 cups vegetable oil
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups grated carrots
  • 1 cup crushed pineapple, drained
  • 1 cup shredded sweetened coconut
  • 1 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, beat together oil, granulated sugar, and brown sugar until combined. Add eggs one at a time, then stir in vanilla extract.
  4. Gradually mix dry ingredients into wet ingredients until just combined.
  5. Fold in grated carrots, pineapple, coconut, and nuts (if using).
  6. Divide batter evenly between prepared pans. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
  7. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
  8. Frost with cream cheese frosting and decorate with additional nuts or coconut if desired.

Notes

  • Drain pineapple well to avoid excess moisture in the batter.
  • Toasted coconut adds extra flavor and texture as a topping.
  • Cake layers can be made a day ahead and refrigerated.

Nutrition

Find it online: https://ukfinda.com/carrot-cake-with-pineapple-and-coconut/