This Carrot Cake Recipe with Pineapple and Coconut is a true tropical delight. The combination of sweet carrots, tangy pineapple, and the subtle nuttiness.

This cake coconut creates a harmonious blend of flavors that will transport you to a sunny paradise with every bite.

Whether you’re celebrating a special occasion or simply treating yourself to a slice of happiness, this cake is sure to impress.

So, grab your mixing bowls and let the aromatic spices and tropical flavors infuse your kitchen with joy.

Table of Contents

How To Prepare Carrot Cake Recipe With Pineapple And Coconut?

Preparation Time: 15 Minutes

Cooking Time: 40 Minutes

Serves: 10

Ingredients:

For the cake:

2 cups all-purpose flour

2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, softened

1 cup granulated sugar
1 cup packed light brown sugar
3 large eggs

1 teaspoon vanilla extract
2 cups grated carrots
1 cup crushed pineapple, drained

1/2 cup shredded coconut

For the cream cheese frosting:

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

For garnish:

1/4 cup shredded coconut, toasted

Instructions:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, 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 add the dry ingredients to the butter mixture, mixing until just combined.
Fold in the grated carrots, crushed pineapple, and shredded coconut until evenly distributed throughout the batter.
Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 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 about 10 minutes. Then, transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined.

Once the cakes have cooled completely, place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting on top. Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.
Sprinkle the toasted shredded coconut over the top of the cake for garnish.
Slice and serve the Carrot Cake with Pineapple and Coconut, and enjoy the tropical twist on a classic favorite!

Nutrition Facts

Nutrition	Amount
Calories	316.6
Fat	14.32 grams
Carbohydrates	56.39 grams
Sugar	26.01 grams
Sodium	67.7 mg
Protein	2.73 grams
Cholesterol	6.56 mg

Does Carrot Cake Contain Coconut?

The cake does not contain coconut, but the cream cheese frosting contains coconut. If you want to avoid the coconut, leave it out and make the frosting with just butter.

Can You Make A Carrot Cake Without The Pineapple?

Yes, you can. The pineapple is an optional ingredient but adds a lot to this recipe.

If you don’t plan on adding the pineapple, try using grated zucchini instead, as it will add moisture to the cake.

Does Carrot Cake Need To Be Refrigerated?

It is not necessary to refrigerate this recipe. Even if you don’t cool it, the cake will stay fresh for at least three days.

Although, if you’re going to store it in the refrigerator, I recommend putting it in an airtight container to stay fresh and moist for longer.

Conclusion

I hope you enjoyed this carrot cake recipe with pineapple and coconut frosting. It’s a fun twist on an old classic.

I love the pineapple and coconut combination, but feel free to sub in any other fruit or toppings you prefer.

I hope you’ll give this recipe a try!