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.
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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?
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
- 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.
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
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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Ultimate Carrot Pineapple and Coconut Cake
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.
My husband’s favorite! It’s moist and just perfect! The glaze 😘
I really love carrot cake but I am allergic to nuts so the pecans and coconut are out. My sister is allergic to pineapple since having her thyroid removed but we both love carrot cake. If I leave out those three things do I need to adjust anything else in the recipe?
Leaving out the pineapple may make it a little drier.
It’s my husband’s birthday tomorrow Thursday, the 28th. He’s got a sweet tooth and I know he will love this one. I hope it will turn out great!
I hope he enjoyed it! Happy birthday to the hubs!
My family LOVED this cake!! Then I made it for work ! Huge hit again! I made a big mistake on first cake. I did the glaze after cake cooled but it was still great. I will make this recipe again and again and again!
So glad you liked it!
Hi quick question on the glaze. Are you supposed to bring the glaze to a boil and then boil it for four minutes? If not can you please be a little more specific with the glaze directions. Also, should the glaze be a chocolate brown color? Thank you so much!
The directions in the recipe are correct. The glaze should NOT be a chocolate brown color. It may darken slightly from the sugar caramelizing but not become too dark like chocolate.
I’ve been making this exact recipe for 40 years. I found it in a garnishing book and it was called Blue Ribbon Carrot Cake. This is one of my signature cakes, for wedding cakes, and even for a St. Barbara’s Day Ball at Fort Drum Army Base for 600 people.
The only thing I do differently is using a 16 oz. can of crushed pineapple. People rave about this cake.
I often bake it as a quarter sheet cake, 9″ X 13″, and even as cupcakes. When I leave the cake in a quarter sheet pan, I often add crushed pineapple, well drained, and cinnamon, to the Cream Cheese Frosting.
When it’s a wedding cake tier I make my Mock Whip Frosting in either an Orange Rum or Pina Colada flavor. The Cream Cheese Frosting would be too hard to decorate with as a wedding cake tier.
It truly is an incredible cake! Thank you for sharing your tips on changing it up! I’ll have to give them a try! 🙂
This carrot cake is a hit at all my family functions. I made it once, now every time we get together they want me to bring it. I have only ever used the 9 inch pans, how much servings would i need to change the recipe to to accommodate 2 12 inch pans?
I’m not sure. I’ve only made it as the recipe describes 🙁
According to the Wilton charts – an 8″ cake pan holds 3. cake batter, a 9″ holds 5 1/3 c., and a 12″ holds 7 1/2 c. Use this guide to calculate how many batches you’ll need for different pan sizes.
https://www.wilton.com/wedding-cake-guide/cms-wedding-cake-data.html
I’m planning on adding raisins. What amount do you think would be best?
Maybe start with 1 cup?
Love this recipe! Silly me… I forgot the coconut so I tossed some in a pan and put it around the edges. ❤️
What a great idea! I’m so glad you liked the recipe!
Have you tried baking in a 9×13 inch cake pan? If so, will the timing be less?
Thanks,
Marlene
I have not tried it. I would think it would take a little longer to bake but I’m not sure the exact time.
I’ve made this cake and it’s truly the best carrot cake I’ve ever tasted. Amazingly moist.
YAY! I’m so glad you liked it! Thanks for reporting back!
My husband made this and thought it was an “either or” between the glaze and the frosting so he left out the glaze on his version. It was great even without the glaze, moist and delicious! I’m thinking that glaze would make it ultra moist and probably result in it falling apart from the extra weight. For those who want to save some calories too, skipping the glaze still results in a terrific carrot cake!
Thanks for reporting back! That’s a great way to save a few calories!
If I use the homemade carrot cake if the poke cake… would I leave out the buttermilk glaze?
Yes, you would. Enjoy! 🙂
The glaze does not make it fall apart. If anything, it becomes denser.
The glaze does not make the cake fall apart. I’ve made this recipe for over 40 years, and the glaze is what has made this one of my signature cakes for wedding cakes, family celebrations, and even the St. Barbara’s Day Ball at Fort Drum Army Base for 600 guests.
Hello,
When you bake in a quarter sheet pan, what temperature & how long do you bake it?
Are there any other adjustments you make to the recipe when baking it as a sheet cake?
Thanks in advance.
I don’t know. I have never made it this way.
Hi, should I use sweet or unsweetened flaked coconut? Btw, your recipe looks delicious!
Thanks,
You can use either. I’ve used both and the cake turns out perfect every time 🙂 ENJOY!
I wanted to love this cake BUT it fell apart too easily ???????????? followed recipe to a “T”, but it’s very crumbly (if that’s a word lol)…any suggestions that will not have it fall apart next time?
I’m sorry you had difficulty with it. I’ve never had the cake crumble on me. I would definitely make sure you refrigerate it for at least 4 hours before serving. This will allow it enough time to firm up before serving it.
I wanted to love this cake BUT it’s extremely messy…falls apart easily…????????????
I did not think it was safe to use wax paper in the oven so I looked it up. ” DO NOT USE wax paper as parchment paper. The coating will melt and … Wax paper is not oven safe and will smoke and burn in your oven. ” I always use parchment paper. Thanks for the recipe!
Thanks for the tip!
THE. BEST. EVER!!!!!! Thank you!
It really is 🙂 THanks for the feedback!
Hello – Thanks SO much for sharing….like you I also trawl the net for recipes and have amassed a little collection… not all desserts, main courses and starters as well. It’s reached a point where I can now read a recipe and have an idea how good (or not) it will be… this is no hard and fast rule and I have made absolute disasters as well!!
Your recipe looks divine and I will make it today however if I may be so impertinent to suggest that I will make a few changes. 1. Baking soda tends to leave the dish tasting bleachy in my opinion so I usually overcompensate with baking powder and find that it generally works. 2. I would use dessicated coconut as otherwise one tends to get slivers of the stuff whilst in chewing heaven.. OH and I love the addition of buttermilk to the recipe…
All great suggestions! Thanks for sharing 🙂
I’ve made this exact recipe for 40 years and there is no bleachy taste.
I can guarantee that there is no bleachy taste in this cake. I’ve been making it for over 40 years.
Hi Christina!
Looks amazing, I can’t wait to try this recipe!
Two short questions: 1) Can I omit the flacked coconut? I never like coconut…..
2) As for the buttermilk glaze, do I have to use store bought buttermilk, or can i use homemade buttermilk?
Thank you so much!
Yes, you can omit the coconut – the cake will still be incredible. And, yes, you can make your own buttermilk. That should be just fine. Enjoy! 🙂
I had the most fantastic carrot cake from a bakery at Easter dinner this year. This recipe sounds similar to the things I was tasting I can’t wait to try it. What do you think about crushed walnuts stuck to the outside sides of the cake?
That would be great! In fact I just remade this recipe so I could get an updated photo and I added chopped nuts to the outside.