Save Last December, my sister-in-law from Oahu arrived with dried pineapple and coconut in her suitcase, announcing we needed something brighter than the usual heavy holiday desserts. We spent a snowy afternoon grating carrots and draining crushed pineapple while the kitchen filled with cinnamon and anticipation. The cake emerged golden and impossibly moist, and I've never seen a Christmas dessert disappear so quickly at our family gathering.
I made this cake again for my book club, skeptical that a tropical twist would work for a cookie exchange. Three people asked for the recipe before they even finished their first slices, and someone actually admitted they usually dislike carrot cake. Now it's the most requested item for every party I host, regardless of the season.
Ingredients
- All-purpose flour: Creates the structure while staying tender, dont pack it down when measuring
- Baking powder and baking soda: Both are essential for lift since the carrots and pineapple add weight
- Ground cinnamon and nutmeg: Warm spices that balance the tropical sweetness, freshly grated nutmeg makes a noticeable difference
- Salt: Enhances all the flavors and prevents the cake from tasting flat
- Granulated and brown sugar: The brown sugar adds moisture and depth while white sugar provides crispness
- Vegetable oil: Keeps the cake moist longer than butter would, plus it neutral in flavor
- Eggs: Room temperature eggs incorporate better and provide structure
- Grated carrots: Use the fine side of your box grater for even distribution throughout the batter
- Crushed pineapple: Drain it thoroughly but dont press out all the juice, you need that moisture
- Shredded coconut: Sweetened coconut works fine, but toast it first for deeper flavor
- Cream cheese: Full fat and softened to room temperature prevents lumpy frosting
- Unsalted butter: Lets you control the salt level in the frosting
- Powdered sugar: Sifting it first saves you from endless beating to remove lumps
- Vanilla extract: Pure vanilla is worth the investment for the frosting
- Milk or pineapple juice: Pineapple juice reinforces the tropical flavor, milk keeps it neutral
Instructions
- Preheat and prep your pans:
- Set your oven to 350°F and grease two 9-inch round pans or a 9×13 dish, then line with parchment paper for easy removal
- Whisk the dry ingredients:
- Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl, breaking up any clumps
- Combine the sugars and oil:
- Whisk granulated sugar, brown sugar, and oil until smooth, then add eggs one at a time until fully incorporated
- Mix the batter:
- Gently fold the dry ingredients into the wet mixture just until no flour streaks remain, being careful not to overwork the batter
- Add the mix-ins:
- Fold in the grated carrots, drained pineapple, and coconut until evenly distributed throughout the batter
- Bake until done:
- Pour batter into prepared pans and bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean
- Cool completely:
- Let the cakes rest in the pans for 10 to 15 minutes before turning them onto a wire rack to cool completely
- Make the frosting:
- Beat softened cream cheese and butter until fluffy, then gradually add powdered sugar, vanilla, and your choice of milk or pineapple juice until smooth
- Frost and garnish:
- Spread the frosting over the completely cooled cake and sprinkle with toasted coconut or nuts if desired
- Chill before serving:
- Refrigerate for at least 30 minutes to set the frosting, making cleaner slices easier to achieve
Save My neighbor smelled this baking through our shared wall and showed up with an empty container, claiming she was just being neighborly. Now we have an unspoken agreement that I make this whenever she hosts bridge night, and she returns the container full of something wonderful from her kitchen.
Making It Ahead
The flavors actually improve after a day in the refrigerator, so I often bake and frost the cake the night before serving. The frosting firms up beautifully and the spices have time to meld with the pineapple and coconut flavors.
Serving Suggestions
While this cake needs no accompaniment, a cup of strong Kona coffee or a glass of cold milk makes it feel even more special. I've also served it with a scoop of coconut or vanilla ice cream for summer birthday parties.
Storage and Freezing
Keep any leftovers covered in the refrigerator for up to five days, though it rarely lasts that long in my house. The cake layers freeze beautifully unfrosted for up to three months, wrapped tightly in plastic and then foil.
- Bring the cake to room temperature for 30 minutes before serving for the best texture
- Cut slices with a hot knife for clean edges through the thick frosting
- Sprinkle extra toasted coconut just before serving to keep it from getting soggy
Save Whether you're dreaming of beaches or just want something different for your holiday table, this cake has a way of making any day feel like a celebration.
Recipe FAQ
- → Can I make this cake ahead of time?
Yes, the cake actually improves when made a day ahead. The flavors meld together beautifully as it rests. Store frosted cake in an airtight container in the refrigerator for up to 5 days.
- → Do I need to drain the crushed pineapple?
Absolutely. Draining the crushed pineapple prevents the batter from becoming too wet, which could affect the texture and baking time. Use the juice in the frosting for extra pineapple flavor.
- → Can I freeze this cake?
You can freeze the unfrosted cake layers for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before frosting and serving.
- → What makes this cake Hawaiian-inspired?
The combination of crushed pineapple and shredded coconut gives this carrot cake its tropical flair. These ingredients add natural sweetness and moisture while evoking island flavors.
- → How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is ready. The edges should also pull slightly away from the pan.
- → Can I add nuts to this cake?
Yes, chopped toasted pecans or walnuts make excellent additions. Fold ½ cup into the batter along with the carrots and pineapple for extra crunch and flavor.