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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.

Ultimate Carrot Pineapple and Coconut Cake

4.75 from 76 votes
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.
Prep Time : 30 minutes
Cook Time : 30 minutes
Total Time : 1 hour
Servings: 14 servings
Course: Dessert
Calories: 615kcal
Author: Christina Hitchcock

Equipment

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. 

Christina's Notes

  • 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 NOTES

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Recipe compliments of www.ITISAKEEPER.com