carrot pineapple coconut cake recipe

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The Best carrot pineapple coconut cake recipe

I’ve been making this carrot pineapple coconut cake recipe for years, and it’s always a hit with my family. It’s a great way to get some extra veggies into my kids, and they love the sweet and tangy flavors.

The best part is that it’s incredibly easy to make – just mix everything together and pop it in the oven. I like to make it for special occasions, like birthdays and holidays, but it’s also a great everyday dessert.

Plus, it’s a healthier option than most cakes, thanks to the carrots and pineapple. My kids can be picky eaters, but they always devour this cake without complaint.

And let’s be real – who doesn’t love a good cake? The combination of carrots, pineapple, and coconut is just perfect.

I’ve tried making it with other types of fruit, but there’s just something about the pineapple that makes it special. It’s moist and flavorful, with just the right amount of sweetness.

And the best part is that it’s perfect for any occasion – whether you’re celebrating a special event or just need a quick dessert after dinner.

4.9 from 1516 votes

A moist and flavorful cake combining the sweetness of pineapple and carrots with the tropical notes of coconut. This cake is perfect for any occasion and is sure to impress.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time1 hr 5 mins

Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp salt

1 1/2 cups granulated sugar

4 large eggs

1 cup vegetable oil

1 tsp vanilla extract

2 cups grated carrots

1 cup crushed pineapple

1/2 cup shredded coconut

For the Cream Cheese Frosting

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

3 cups powdered sugar

1 tsp vanilla extract

1/4 cup shredded coconut for garnish

👨‍🍳Directions

1Preheat oven to 350°F.

2Grease and flour a 9×13-inch baking pan.

3In a medium bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Set aside.

4In a large bowl, beat sugar and eggs until light and fluffy.

5Gradually add vegetable oil and vanilla extract, mixing well.

6Slowly add the dry ingredients to the wet ingredients, mixing just until combined.

7Fold in grated carrots, crushed pineapple, and shredded coconut.

8Pour the batter into the prepared baking pan and smooth the top with a spatula.

9Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

10While the cake is baking, prepare the cream cheese frosting.

11In a large bowl, beat cream cheese and butter until smooth and creamy.

12Gradually add powdered sugar, mixing well.

13Add vanilla extract and mix until well combined.

14Once the cake is done, remove it from the oven and let it cool completely in the pan.

15Spread the cream cheese frosting evenly over the top of the cooled cake.

16Garnish with shredded coconut.

🔧Equipment

Mixing bowl

Electric mixer

9×13-inch baking pan

Oven

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 15g💛Saturated Fat: 4g❤️Cholesterol: 50mg🧂Sodium: 300mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 4g

📝Notes

Tips: For a moister cake, you can add an extra 1/2 cup of crushed pineapple. To make it more festive, add a sprinkle of toasted coconut flakes on top of the frosting.

Watch Video Of How Carrot Pineapple Coconut Cake Recipe Works

This carrot pineapple coconut cake recipe is always a good idea for any occasion – whether you’re celebrating a special event or just need a quick dessert after dinner. It’s easy to make and always a hit with my family.

One of my favorite things about this recipe is that it’s so versatile – you can serve it as a dessert or even as a snack. And because it’s made with carrots and pineapple, it’s actually pretty healthy too!

The best part is that it freezes beautifully, so I can make a batch and then freeze individual portions for later use.

❓ Frequently Asked Questions About Carrot Pineapple Coconut Cake

Q: What type of flour do I use for this recipe?

A: You can use either all-purpose flour or whole wheat flour for this recipe – whichever you prefer. If you’re using whole wheat flour, keep in mind that it will give the cake a slightly nuttier flavor.

Q: Can I substitute other types of fruit for the pineapple?

A: While pineapple is a key ingredient in this recipe, you can try substituting other fruits like apples or berries if you prefer. Just keep in mind that the flavor will be slightly different.

Q: How do I store leftover cake?

A: Leftover cake can be stored at room temperature for up to 3 days or in an airtight container in the fridge for up to 5 days. If you want to freeze it, wrap tightly in plastic wrap or aluminum foil and store in the freezer for up to 2 months.

Q: Can I make this cake gluten-free?

A: Yes, you can make this cake gluten-free by using gluten-free flours like almond flour or coconut flour. Just keep in mind that gluten-free flours can behave differently than regular flours.

Q: How do I ensure that my cake is fully cooked?

A: To ensure that your cake is fully cooked, check the internal temperature with a meat thermometer – it should be at least 190°F (88°C). You can also check by inserting a toothpick into the center of the cake – if it comes out clean, the cake is done.

Q: Can I make this recipe dairy-free?

A: Yes, you can make this recipe dairy-free by substituting regular milk with almond milk or another non-dairy milk alternative.

carrot pineapple coconut cake recipe

The Best carrot pineapple coconut cake recipe