Why You’ll Love This Recipe
Carrot Cake with Pineapple and Coconut is a moist, flavorful dessert that combines the natural sweetness of carrots with the tropical touch of pineapple and coconut. This cake is perfect for any occasion, offering a balanced sweetness and rich texture. Topped with cream cheese frosting, it’s an irresistible treat that will leave everyone asking for seconds.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Salt
- Unsalted butter
- Brown sugar
- Eggs
- Vanilla extract
- Grated carrots
- Crushed pineapple (drained)
- Sweetened shredded coconut
- Walnuts or pecans (optional)
directions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, cream together the butter and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually mix in the dry ingredients, followed by the grated carrots, pineapple, and shredded coconut. Fold in the nuts if using.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool completely in the pans before transferring them to a wire rack.
Servings and timing
- This recipe yields a two-layer 9-inch cake (about 12 servings).
- Preparation time: 15 minutes
- Baking time: 30-35 minutes
- Cooling time: 30 minutes
- Total time: 1 hour 15 minutes
Variations
- Add raisins for a chewy texture.
- Swap walnuts for pecans or leave them out for a nut-free version.
- Use coconut oil instead of butter for a subtle coconut flavor.
- Add a teaspoon of ginger for a spicier kick.
storage/reheating
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate the cake for up to 1 week.
- To freeze, wrap the cake layers in plastic wrap and aluminum foil and store for up to 3 months. Thaw before frosting and serving.
FAQs
Can I use fresh pineapple instead of canned?
Yes, but ensure it’s finely chopped and well-drained to avoid excess moisture in the cake.
Can I make this cake ahead of time?
Yes, the cake layers can be baked in advance and stored in the fridge or freezer until you’re ready to frost and serve.
Can I substitute the cream cheese frosting?
You can use a buttercream or whipped cream frosting as an alternative, but cream cheese frosting complements the flavors best.
Can I make this cake without coconut?
Yes, you can omit the coconut for a simpler carrot cake or substitute with extra nuts.
Is this cake gluten-free?
You can make a gluten-free version by using a gluten-free all-purpose flour blend.
Conclusion
Carrot Cake with Pineapple and Coconut is a delightful fusion of flavors that creates a moist, satisfying dessert perfect for any occasion. Whether you’re celebrating a special event or indulging in a sweet treat, this cake will surely be a crowd-pleaser. Give it a try, and you’ll be hooked on its tropical twist!
Print
Carrot Cake with Pineapple and Coconut
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A moist and flavorful carrot cake filled with pineapple and coconut, topped with a creamy frosting. Perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large mixing bowl, beat together the granulated sugar, brown sugar, and eggs until smooth and well combined.
- Slowly add in the oil and vanilla extract, mixing until incorporated.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the grated carrots, pineapple, coconut, nuts, and raisins, if using.
- Pour the batter evenly into the prepared cake pans and smooth the tops.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
- While the cakes cool, make the frosting by beating the cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, 1 cup at a time, and beat until fluffy. Add vanilla extract and milk and mix until smooth.
- Once the cakes are cool, frost the top of one layer, then place the second layer on top and frost the entire cake.
- Decorate with additional coconut or nuts if desired. Serve and enjoy!
Notes
- For extra moisture, you can add 1/4 cup of applesauce to the batter.
- If you prefer a different frosting, you can use a classic buttercream or whipped cream cheese frosting.
- This cake is even better the next day as the flavors meld together.