Ultimate Carrot Pineapple and Coconut Cake

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This Ultimate Carrot Pineapple and Coconut Cake is a dream come true! This isn’t your average carrot cake – it’s a flavor explosion that combines the warm spices of classic carrot cake with the juicy sweetness of pineapple and the delightful chew of coconut.

This cake is perfect for any occasion, from potlucks to birthdays. It’s sure to impress your guests with its unique flavor profile and beautiful presentation. Plus, it’s surprisingly easy to make! With a few simple ingredients and some basic baking knowledge, you can whip up this show-stopping dessert in no time.

A slice of carrot cake with pineapple, coconut, and cream cheese frosting and a pecan on top, displayed on a white plate.

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Why this Carrot Cake Recipe is a Keeper

This recipe elevates the classic carrot cake by incorporating chunks of pineapple and shredded coconut into the batter. The pineapple adds a burst of brightness that cuts through the richness of the cake, while the coconut provides a delightful textural contrast. It’s the perfect marriage of flavors and textures!

  • Simple Ingredients: You’ll find everything you need in your pantry or fridge. No fancy or hard-to-find items required.
  • Family Friendly: Loved by all ages, this carrot cake is a hit at family gatherings, birthdays, or any celebration.
  • Adaptable: Get creative! You can customize this easy carrot cake recipe by using different nuts and adding various fruits.
  • Great Leftovers: If there’s any cake left (which is rare), it stays moist and delicious even as leftovers.

If you’re looking for more carrot cake inspired recipes, try these: Carrot Poke Cake, Pumpkin Carrot Cake and Easy Carrot Cake Recipes.

Why does my carrot cake sink in the middle?

A carrot cake with pineapple and coconut, cream cheese frosting, and chopped nuts, with one slice removed.

There are a few reasons why your carrot cake might be sinking in the middle:

  • Incorrect Ingredient Ratio: Carrot cake batter needs a balance between wet and dry ingredients. Too much liquid (eggs, oil, pineapple chunks) or too little flour can cause a weak structure that collapses in the center.
  • Overmixing: Overmixing the batter develops too much gluten, making the cake tough and prone to sinking. Mix until the ingredients are just combined.
  • Improper Pan Size: Using a pan that’s too small can’t accommodate all the batter, leading the center to rise too high and then sink as it bakes.
  • Uneven Baking Temperature: An oven that’s not preheated properly or has hot and cold spots can cause uneven baking, resulting in a sunken center.
  • Oven Door Peek-a-Boo: Opening the oven door frequently disrupts the temperature and can cause the cake to fall.
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Ingredient Notes for the Best Carrot Cake with Pineapple and Coconut

Carrots, pineapple and coconut.
  • Buttermilk: While this has all the standard cake ingredients such as vegetable oil and white sugar, the addition of buttermilk makes this layer cake so spectacular.
  • Crushed Pineapple: Tangy and sweet, a perfect addition to this favorite cake. Fresh pineapple can be crushed for this recipe if you prefer but canned worths great.
  • Coconut: Flaked coconut is a little extra surprise to this carrot cake recipe with pineapple.
  • Carrots: The star of the show, the grated carrots are so sweet and tender. Use your food processor or a box grater to shred.

See the recipe card below for a complete list of the ingredients with measurements.

Variations and Substitutions to Make Carrot Cake

This is an easy cake and an excellent recipe to make this carrot cake but you can change it up with the following:

  • Spice it Up: Add a kick with ginger, cardamom, or even a pinch of cayenne pepper.
  • Tropical Twist: Incorporate mango, or passion fruit for a taste of the tropics for this moist carrot cake recipe .
  • Citrus Surprise: Zest or juice lemons, oranges, or even grapefruit for a bright and tangy flavor.
  • Go Nuts: Swap out some of the nuts or add a new variety like pistachios or macadamia nuts for the best cake.
  • Chocolate Craving: Fold in chocolate chips, cocoa powder, or even a chocolate ganache drizzle.

Special Equipment Needed for the Best Carrot Cake Recipe

  • Food processor: This makes quick work of shredding the carrot for the cake.
  • Hand Mixer: To make the frosting and the cake batter.

Pro Tip

For a deeper, more complex flavor, toast the nuts and coconut in the recipe.

How to Make Carrot Cake from Scratch

This recipe elevates the classic carrot cake by incorporating chunks of pineapple and shredded coconut into the batter. The pineapple adds a burst of brightness that cuts through the richness of the cake, while the coconut provides a delightful textural contrast. It’s the perfect marriage of flavors and textures!

These are the basic steps for making spiced carrot cake . Refer to the full, printable recipe card below for detailed instructions.

Four-step process of mixing ingredients in a bowl, showing progression from dry ingredients with eggs to a smooth batter with added mashed bananas and coconut for a cake.

1. Prep Ingredients to Make this Cake

First, preheat oven and line 3 (9-inch) round cake pans with wax or parchment paper; lightly grease and flour paper. Set out ingredients so they are room temperature.

2. Using a Hand Mixer

Second, stir in a large mixing bowl, the first 4 ingredients and then beat eggs and the next 4 ingredients until smooth. Finally add dry ingredients to the wet ingredients, beating at low speed until blended and fold in carrots and the next 3 ingredients. Place cake batter in 9-inch pans and bake for the bake time listed in the recipe card.

3. Make the Glaze for a Moist Carrot Cake

Meanwhile, bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes and then remove from heat, and lastly stir in vanilla. Drizzle Buttermilk Glaze evenly over cake layers; cool in pans on wire rack for 15 minutes.

4. Cream Cheese Frosting

Lastly, to make the frosting, beat cream cheese and butter in a medium bowl with an electric mixer on medium speed until creamy. Gradually add powdered sugar until blended and then stir in vanilla. Spread the cream cheese frosting between layers and on top and sides of cake.

Recipe FAQs for Carrot, Pineapple and Coconut Cake

Insert a toothpick or thin skewer into the center of the cake and pull it out. If the toothpick come out clean, with perhaps a few moist crumbs, the cake is done. If it comes out with wet batter clinging to it, the cake needs more baking time.

Carrot cake with pineapple and coconut should be kept in the refrigerator wrapped well in plastic wrap or in an airtight cake caddy. Really many carrot cakes can remain at room temperature, however this cake has a cream cheese frosting and should be kept in the fridge.

An Easter carrot cake can be decorated with cute little icing carrots or these sugar carrots on top of the cake. Other great ideas carrot cake decorations can be pineapple chunks, nuts or even sprinkles. 

A slice of carrot cake with pineapple, coconut, and cream cheese frosting on a plate, with a cake stand and more cake in the background.

Expert Tips for Making This Pineapple Carrot Cake Recipe

This cake comes out moist and delicious every time. You will love this recipe for parties and will make this recipe all the time.

  • Add Raisins: A moist addition can be golden or traditional raisins.
  • Carrot Cupcakes: If you love carrot cake but want something a little smaller, make cupcakes with this recipe.
  • Variation tip: Use a different nut such as walnuts for the recipe or try fresh coconut. Unsweetened coconut works well too.
  • Alternate ingredient: Unsweetened applesauce can be used in place of the pineapple if you prefer for this homemade carrot cake recipe.
  • Buttermilk: If you do not have buttermilk, indeed you can make your own, use one cup of milk to one tablespoon of vinegar or lemon juice. This adds moisture to the cake.

What to Serve with Carrot Cake Recipe with Pineappple and Cream Cheese Frosting

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A slice of carrot cake with pineapple, coconut, and cream cheese frosting and a pecan on top, displayed on a white plate.
4.76 from 74 votes

Ultimate Carrot Pineapple and Coconut Cake

Yield: 14 servings
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
This Ultimate Carrot Pineapple and Coconut Cake is a dream come true! This isn’t your average carrot cake – it’s a flavor explosion that combines the warm spices of classic carrot cake with the juicy sweetness of pineapple and the delightful chew of coconut.
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⭐️ ⭐️ ⭐️ ⭐️ ⭐️Did you try this recipe? Please leave a star rating and review below!

Ingredients

Cake

  • 2 cups Flour
  • 2 teaspoons Baking soda
  • ½ teaspoon Salt
  • 2 teaspoon Cinnamon
  • 3 Eggs
  • 2 cups Sugar
  • ¾ cup Vegetable oil
  • ¾ cup Buttermilk
  • 2 teaspoon Vanilla
  • 2 cups Carrot, grated
  • 8 ounces Crushed pineapple, drained
  • 3.5 ounces Flaked coconut
  • 1 cup Pecans , chopped

Buttermilk Glaze

  • 1 cup Sugar
  • 1 ½ teaspoon Baking soda
  • ½ cup Buttermilk
  • ½ cup Butter or margarine
  • 1 tablespoon Light corn syrup
  • 1 teaspoon Vanilla extract

Cream Cheese Frosting

  • ½ cup Butter, softened
  • 8 ounces Cream cheese, softened
  • 16 ounces Powdered sugar
  • 1 teaspoon Vanilla extract

Instructions

  • Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.
  • Stir together first 4 ingredients.
  • Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.
  • Add flour mixture, beating at low speed until blended.
  • Fold in carrot and next 3 ingredients.
  • Pour batter into prepared cake pans.
  • Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
  • During the last 5 minutes of baking, begin making glaze.
  • Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat.
  • Boil, stirring often, 4 minutes.
  • Remove from heat, and stir in vanilla.
  • Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes.
  • Remove from pans, and cool completely on wire racks.
  • To make the frosting, beat butter and cream cheese at medium speed with an electric mixer until creamy.
  • Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.
  • Spread frosting between layers and on top and sides of cake.
  • This cake is best if you refrigerate it for at least 4-6 hours before serving. 

Expert Tips

  • Add Raisins: A moist addition can be golden or traditional raisins.
  • Spices: Ginger and nutmeg can be added for a spicier cake.
  • Variation tip: Really toasting the nuts and the coconut bring out more flavor.
  • Alternate ingredient: Applesauce can be used in place of the pineapple if you prefer.
  • Buttermilk: If you do not have buttermilk, indeed you can make your own, use one cup of milk to one tablespoon of vinegar or lemon juice.

Estimated Nutritional Information

Calories: 615kcal | Carbohydrates: 100g | Protein: 8g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 628mg | Potassium: 260mg | Fiber: 3g | Sugar: 50g | Vitamin A: 3568IU | Vitamin C: 3mg | Calcium: 112mg | Iron: 2mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Dessert
Cuisine: American

95 thoughts on “Ultimate Carrot Pineapple and Coconut Cake”

  1. 5 stars
    Made this carrot cake today. You were right, the more it cools, the more all its ingredients come into the flavor profile. Perfect for a special gathering. I did add 1/2 cup of raisins as offered as an option…yum.

    Reply
  2. 5 stars
    This recipe IS…without a doubt…the VERY BEST CARROT CAKE…I have EVER had. Hands down. It wins! I am getting ready to make it again, but this time I have a member of my family who needs gluten free. Do you know if I can use all purpose gluten free flour as a replacement for regular all purpose flour?

    Reply
    • Glad that you enjoyed it. I have never made it with gluten free flour but I believe that you should follow the ratio on the flour replacement package you are using. Good luck.

      Reply
      • 5 stars
        I have made it a couple time with the gluten free flour and both times it was a huge hit with everyone! I absolutely LOVE this cake! One of the most delicious cakes I have ever tasted…problem is, it’s hard to keep from eating too much!!

        Reply
  3. 5 stars
    I have made this numerous times and it is the very best Carrot Cake! I think the glaze seals in the moisture. I do sift the powdered sugar before adding it, makes icing better.

    Reply
  4. I made this before and it was absolutely divine but way too sweet for us. I’m going to plan on making it again this weekend and use Splenda instead of sugar. I believe the pineapple will have more than enough sugar to sweeten it. Only 1/2 the coconut.
    We try to limit our sugar now and subbing Splenda in desserts has been easy.

    Reply

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