Carrot Cake with Pineapple and Coconut
Spiced, fruity, and perfectly sweet, Carrot Cake with Pineapple and Coconut is everything a great carrot cake should be! The tropical twist of pineapple and coconut adds incredible moisture and flavor, making each bite soft, rich, and satisfying. Whether it’s for a holiday gathering or just a weekday treat, this cake is sure to become a favorite. Ready to bake? Let’s do it!
Servings: 8
Ingredients
For the Cake
- 2 cups all purpose flour
- 2 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- 3 eggs, slightly beaten
- ¾ cups vegetable oil
- ¾ cup buttermilk
- 2 cups sugar
- 2 tsp vanilla
- 20 oz crushed pineapple, drained
- 2 cups carrots, finely shredded
- 1½ cups coconut flakes
- 1 tsp orange zest
- 1 cup walnuts, chopped, plus additional for topping
For the Cream Cheese Frosting
- ½ cup butter, room temperature
- 8 oz cream cheese, room temperature
- 1 tsp vanilla
- 2 cups powdered sugar
Instructions
For the Cake
- Preheat oven to 350º and spray a tube pan with cooking spray.
- In a medium bowl whisk flour, baking soda, salt, and cinnamon together.
- In a large bowl combine eggs, vegetable oil, buttermilk, sugar, and vanilla. Beat on low until well combined.
- Add dry ingredients into the large bowl. Mix on low until fully combined with wet ingredients.
- Fold in grated carrots, coconut, pineapple, and chopped walnuts and stir.
- Pour batter into prepared tube pan and bake for 50-55 minutes or until toothpick inserted into the cake comes out clean.
- Remove from oven and let cool completely before adding frosting and additional walnuts, if desired.
For the Buttercream Frosting
- In a medium bowl beat butter and cream cheese until light and fluffy.
- Add vanilla and powdered sugar, beat until smooth.
Video
Notes
Recipe adapted from Great Grub, Delicious Treats.
- Finely shred carrots for a smoother, ultra-moist cake. Larger shreds give a more rustic texture—your choice!
- Drain pineapple well to avoid excess moisture.
- Press chopped walnuts into the frosting for easy decorating, then sprinkle a few on top.
- Store in the fridge for up to 6 days. To freeze, chill first, wrap well, and store for up to 3 months.