carrot cake with pineapple and coconut recipe

Written ByJenny Smyth Posted on
carrot cake with pineapple and coconut recipe
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The Best carrot cake with pineapple and coconut recipe

I’ve been making this carrot cake with pineapple and coconut recipe for years, and it’s always a hit with my family. My kids love helping me in the kitchen, and they’re always excited to taste the final product.

The addition of pineapple and coconut gives this classic cake a unique twist that sets it apart from other recipes. I’ve served this cake at countless family gatherings, potlucks, and even just as a special treat on a Tuesday evening.

It’s a recipe that never fails to impress, and I’m excited to share it with you today. This cake is also a great way to get in some extra veggies, thanks to the carrots, making it a healthier dessert option for those looking to indulge without feeling too guilty.

Plus, the cream cheese frosting is tangy and delicious – a perfect complement to the sweet cake.

Carrot Cake with Pineapple and Coconut

Carrot Cake with Pineapple and Coconut

4.7 from 1415 votes

A moist and flavorful carrot cake that combines the sweetness of crushed pineapple with the tropical crunch of shredded coconut. This easy-to-make cake is perfect for celebrations or as a comforting dessert any day of the week.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup packed light brown sugar
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups finely grated carrots (about 4 medium carrots)
1 cup crushed pineapple, drained well
1 cup sweetened shredded coconut

For the Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup sweetened shredded coconut (for garnish)

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×13 inch baking pan with butter or nonstick spray, then dust lightly with flour to prevent sticking.
3In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
4In a separate bowl, beat the granulated sugar, brown sugar, eggs, oil, and vanilla extract with an electric mixer on medium speed for 2 minutes until thick and pale.
5Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined and no streaks of flour remain.
6Fold in the grated carrots, drained pineapple, and shredded coconut with a spatula until evenly distributed.
7Pour the batter into the prepared pan and spread it into an even layer.
8Bake for 30 to 35 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
9Remove the pan from the oven and place it on a wire rack to cool completely for about 1 hour.
10While the cake cools, make the frosting by beating the cream cheese and butter together on medium speed until smooth and creamy.
11Gradually add the powdered sugar and vanilla extract to the cream cheese mixture, beating on low speed until fully incorporated.
12Increase speed to medium and beat for 2 minutes until the frosting is fluffy and spreadable.
13Once the cake is completely cool, spread the cream cheese frosting evenly over the top with a spatula.
14Sprinkle the remaining 1/4 cup shredded coconut over the frosting for garnish, then slice and serve.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Electric mixer or whisk
Vegetable peeler and grater
Measuring cups and spoons
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 8g❤️Cholesterol: 55mg🧂Sodium: 320mg🌾Total Carbs: 44g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 5g

📝Notes

For best results, drain the crushed pineapple thoroughly to remove excess moisture, which helps keep the cake texture light. You can toast the shredded coconut for garnish in a dry skillet over medium heat for 2 minutes until golden for extra flavor.

Watch Video Of How Carrot Cake with Pineapple and Coconut Works

To store this carrot cake, keep it in an airtight container in the fridge for up to five days, and let it sit out for a few minutes before serving to take the chill off. You can also freeze the unfrosted layers for up to three months, wrapped tightly in plastic and foil.

For reheating, a quick 10 second zap in the microwave brings back that fresh from the oven warmth, or you can serve it cold with a dollop of whipped cream. This cake works for everything from Easter brunch to a casual weeknight dessert, and it always gets compliments.

I love that I can make it ahead and it actually tastes better the next day. Whether you serve it with coffee or a glass of milk, this carrot cake with pineapple and coconut is a reliable recipe that brings people together around the table.

❓ Frequently Asked Questions About Carrot Cake with Pineapple and Coconut

1. Can I use pre-shredded carrots from the store?

Yes, you can use pre-shredded carrots, but they tend to be drier and thicker than freshly grated ones. For the best texture, I recommend grating your own carrots on the fine side of a box grater. Freshly grated carrots release more moisture and blend into the batter more evenly, giving you a moister cake.

2. Do I need to toast the coconut before adding it to the batter?

Toasting the coconut is optional but recommended. It adds a deeper, nuttier flavor and a little extra crunch. If you toast it, let it cool completely before mixing it into the batter so it doesn’t melt the butter or warm the eggs. You can toast it in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly.

3. Can I make this carrot cake gluten free?

Yes, you can substitute the all purpose flour with a gluten free all purpose blend that contains xanthan gum. I have used brands like Bob’s Red Mill or King Arthur with good results. Just be sure not to overmix the batter, and check the cake a few minutes early since gluten free flours can bake faster.

4. How should I store leftover carrot cake with pineapple and coconut?

Store the cake in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting needs to stay cold, and the moisture from the pineapple and coconut can cause the cake to spoil if left at room temperature for too long. Let the cake sit at room temperature for about 15 minutes before serving to soften the frosting and bring back the flavor.

5. Can I freeze this carrot cake?

Yes, you can freeze the unfrosted cake layers or the whole frosted cake. Wrap each layer tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before frosting or serving. If the cake is already frosted, place it in the freezer unwrapped for an hour to harden the frosting, then wrap it well to prevent freezer burn.

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