Why You’ll Love This Recipe

Carrot Cake with Pineapple and Coconut is a moist, flavorful twist on the classic carrot cake. The crushed pineapple adds a natural sweetness and extra moisture, while the shredded coconut brings a tropical flair. This cake is rich with warm spices, tender carrots, and a luscious cream cheese frosting—perfect for celebrations or any time you crave a comforting dessert with a bit of texture and depth.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

carrotscrushed pineapple (drained)shredded sweetened coconutall-purpose flourgranulated sugarsaltbaking sodabaking powderground cinnamonground nutmegvegetable oileggsvanilla extractchopped walnuts or pecans (optional)cream cheesebutterpowdered sugarmilk (as needed for frosting consistency)

directions

Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans or one 9×13-inch baking dish.

In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

In another bowl, beat the eggs, sugar, oil, and vanilla extract until smooth and well blended.

Add the dry ingredients to the wet mixture and stir until just combined.

Fold in the grated carrots, crushed pineapple, shredded coconut, and nuts (if using).

Pour the batter evenly into the prepared pan(s) and bake for 30-35 minutes (for round pans) or 40-45 minutes (for 9×13-inch) or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely in the pan before frosting.

Prepare the cream cheese frosting by beating softened cream cheese and butter until smooth. Gradually add powdered sugar and a splash of milk if needed for spreading consistency.

Spread the frosting over the cooled cake and garnish with extra coconut or chopped nuts, if desired.

Servings and timing

This recipe yields 12-16 servings.Preparation time: 20 minutesBaking time: 35-45 minutesCooling and frosting time: 45 minutesTotal time: 1 hour 40 minutes

Variations

Add raisins or chopped dried pineapple for extra chew and sweetness.

Use unsweetened coconut for less sugar.

Top with toasted coconut flakes for a crunchy finish.

Make cupcakes instead of a whole cake for easy portioning.

Include a dash of cloves or allspice for deeper spice flavor.

storage/reheating

Store the cake in an airtight container in the refrigerator for up to 5 days.Freeze frosted or unfrosted cake for up to 2 months, tightly wrapped.To serve, thaw in the fridge overnight and bring to room temperature before enjoying.

FAQs

Can I make this cake ahead of time?

Yes, it’s even better the next day after the flavors meld. Make a day in advance and store refrigerated.

Do I need to drain the pineapple?

Yes, draining prevents the cake from becoming too wet or soggy.

Can I leave out the coconut?

Yes, though it adds great flavor and texture, the cake will still be delicious without it.

Can I make this recipe into cupcakes?

Absolutely. Adjust baking time to 18–22 minutes and test with a toothpick.

Is the frosting overly sweet?

No, the tangy cream cheese balances the sweetness nicely.

Can I use fresh pineapple?

Yes, finely chop it and be sure to drain well before adding.

Should I toast the nuts?

Toasting enhances their flavor, but it’s optional.

Can I use whole wheat flour?

Yes, substitute up to half the flour with whole wheat for a denser texture.

Is it okay to skip the nuts?

Yes, the cake holds up perfectly without them.

Can I double the recipe?

Yes, for a larger crowd or a layered celebration cake.

Conclusion

Carrot Cake with Pineapple and Coconut is a tender, spice-filled delight that elevates the classic recipe with a tropical twist. Perfectly moist, packed with flavor, and topped with creamy frosting, it’s a sure hit for gatherings or cozy afternoons alike. One bite and it’s bound to become a new favorite in your dessert collection.