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Slice of carrot cake on a plate with the cake on a pedestal in the background.
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5 from 1 vote

Carrot Cake with Pineapple and Coconut

Carrot cake gets a delightful tropical makeover with this Carrot Cake with Pineapple and Coconut recipe! This moist and flavorful cake features all the classic warming spices you love, alongside the juicy sweetness of pineapple and toasted coconut. Frosted with cream cheese frosting, this cake is a taste of the tropics in every single bite.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Cakes
Cuisine: American
Servings: 20
Calories: 547kcal
Author: Dahn

Equipment

  • 3 8 inch Cake Pans

Ingredients

For The Carrot Cake

  • 2 cup All-purpose flour 240 grams
  • 2 teaspoon Baking powder
  • 1¼ teaspoon Baking soda
  • 1 teaspoon Salt
  • ¾ teaspoon Ground cinnamon
  • 4 Eggs
  • 2 cup Sugar 400 grams
  • 2 teaspoon Vanilla extract
  • 1¼ cup Vegetable oil
  • 2 cup Carrots grated, 3 to 4 raw carrots
  • 20 oz Pineapple crushed, drained
  • 1 cup Coconut shredded, sweetened coconut flakes

For Cream Cheese Frosting

  • 20 oz Cream cheese room temperature
  • 8 tablespoon Butter room temperature
  • 1 teaspoon Vanilla extract
  • 4½ cup Powdered sugar
  • ¼ teaspoon Salt

For Coconut Topping

  • 1 cup Coconut, shredded toasted

Instructions

For The Carrot Cake

  • Preheat oven to 350 F. Butter three 8-inch round cake pans. (You can also bake this recipe in two 9-inch cake pans). Line the bottom of the pans with parchment paper
  • In a medium-size bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon set aside.
    2 cup All-purpose flour, 2 teaspoon Baking powder, 1¼ teaspoon Baking soda, 1 teaspoon Salt, ¾ teaspoon Ground cinnamon
  • In the bowl of your electric mixer, add eggs, sugar, and vanilla. Beat on medium speed for 3 to 4 minutes until well blended. Add the oil and beat well.
    4 Eggs, 2 cup Sugar, 2 teaspoon Vanilla extract, 1¼ cup Vegetable oil
  • Reduce the mixer speed to low and blend in the flour mixture, mixing just until incorporated.
  • Using a wooden spoon or rubber spatula, fold in the grated carrots, drained pineapple, and coconut.
    2 cup Carrots, 20 oz Pineapple, 1 cup Coconut
  • Divide the batter equally between the three cake pans. Bake 30 to 38 minutes or until a toothpick inserted in the center of the cake, comes out clean or with just a few crumbs on the toothpick.
  • Remove the cake from the oven and let it sit on a cooling rack for approximately 15 to 20 minutes. Remove cake from pans and place on the wire racks to finish cooling.
  • Make sure the cake has completely cooled before you frost it. A warm cake will melt the frosting.
  • While the cake is cooling, prepare the Cream Cheese Frosting.

For The Cream Cheese Frosting

  • In a bowl, combine cream cheese, butter, and vanilla until smooth. Add powdered sugar and the salt and beat until smooth and creamy.
    20 oz Cream cheese, 8 tablespoon Butter, 1 teaspoon Vanilla extract, ¼ teaspoon Salt, 4½ cup Powdered sugar
  • Frost the cake with the cream cheese frosting then sprinkle it with the toasted coconut flakes.
    1 cup Coconut, shredded

Notes

  • Lining the cake pans with parchment works best for this cake and helps it come out of the pans easily. 
  • Make sure you drain the canned pineapple before adding it to the cake batter.

Nutrition

Calories: 547kcal