Delicious and refreshing, Pineapple Coconut Carrot Cake is a delightful twist on a classic dessert, infusing tropical flavors and extra moisture. The combination of sweet carrots, refreshing pineapple, and chewy coconut creates a decadently rich and flavorful cake suitable for any occasion. Whether you’re marking a special event or simply indulging a sweet craving, this carrot cake promises to tantalize your taste buds. Enjoy the harmonious blend of flavors, which might surprise you with how well they complement each other. Personally, I adore this carrot cake variant and often whip it up for both its delightful taste and sheer fun in the kitchen.
Recipe
Ingredients in this recipe
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1 cup chopped walnuts or pecans (optional)
For the cream cheese frosting
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (120 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- 1 teaspoon vanilla extract
Step-by-step instructions
- In a large bowl, sift the flour and add the baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well to combine.
- In another bowl, whisk together the granulated sugar, brown sugar, oil, eggs, and vanilla extract until thoroughly combined.
- Gradually add the wet ingredients to the dry mixture, stirring until well combined.
- Preheat the oven to 350 °F (175 °C). Butter and flour or line two 9-inch round cake pans with parchment paper.
- Stir in the grated carrot, crushed pineapple, shredded coconut, and chopped nuts (if using) until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans and smooth the surface with a spatula.
- Bake in the preheated oven for about 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat together the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add the vanilla extract and beat until the frosting is light and fluffy.
- Once the cakes have cooled completely, spread a layer of frosting on one cake layer. Place the second layer of cake on top and spread the remaining frosting over the top and sides of the cake.
- Decorate the top of the carrot cake with additional grated coconut or chopped nuts, if desired.
- Slice and serve the finished carrot cake with pineapple and coconut as a delightful dessert after a main meal or as a sweet treat with coffee.
This delicious Pineapple Coconut Carrot Cake is delightfully moist and flavorful. It’s perfect for any occasion or simply for indulging in its wonderful taste. The combination of sweet carrots, refreshing pineapple, and chewy coconut creates a decadently rich and famous dessert that will truly appeal to everyone. As mentioned earlier, you can customize the cake’s topping with grated coconut or chopped nuts according to your taste preferences. Enjoy every delectable bite of this delightful cake!
