Description

Pineapple Carrot Coconut Cake is a moist and flavorful dessert combining sweet pineapple, freshly grated carrots, and shredded coconut in a soft, tender cake. This pineapple carrot coconut cake recipe is topped with creamy cream cheese frosting, creating a rich tropical-inspired dessert perfect for celebrations, holidays, or everyday treats.

Ingredients

For the Cake

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¾ cup granulated sugar
½ cup brown sugar
3 large eggs
¾ cup vegetable oil
1 teaspoon vanilla extract
1 cup crushed pineapple, drained
1 ½ cups grated carrots
1 cup shredded coconut
½ cup chopped walnuts or pecans (optional)

For the Frosting

8 oz cream cheese, softened
¼ cup unsalted butter, softened
2 ½ cups powdered sugar
1 teaspoon vanilla extract
¼ cup shredded coconut (optional topping)

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, lining them with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, beat the eggs with granulated sugar and brown sugar until smooth.
Add vegetable oil and vanilla extract, mixing until fully combined.
Stir in the crushed pineapple, grated carrots, and shredded coconut.
Gradually fold the dry ingredients into the wet mixture until just combined.
If using, fold in chopped walnuts or pecans.
Divide the batter evenly between the prepared cake pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool completely before frosting.
For the frosting, beat cream cheese and butter together until smooth and creamy.
Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
Spread frosting between the cake layers and over the top and sides of the cake.
Sprinkle shredded coconut on top if desired before serving

Notes

Drain the pineapple well to prevent the cake from becoming too wet.Freshly grated carrots provide the best texture and flavor.Let the cake cool completely before frosting to prevent melting.This cake tastes even better the next day as the flavors blend together.