This carrot pineapple and coconut cake is a tropical twist on classic carrot cake, packed with juicy pineapple, shredded coconut, and a dreamy coconut cream cheese frosting. Each bite is a slice of paradise!
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🍰 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Dessert Recipes
If you love carrot cake and tropical flavors, this carrot cake with pineapple and coconut is going to become a favorite. It’s dense yet moist, with grated carrots, juicy pineapple, and shredded coconut giving it a perfectly balanced texture.
The coconut cream cheese frosting adds a creamy richness that takes each slice to another level. With every bite, you get a hint of Hawaii or another tropical island —sweet, nutty, and full of warmth.
This tropical cake stands out from other carrot cakes because it’s not only packed with flavor but also brings a unique tropical vibe that’s a lovely change from traditional recipes.
👩🍳 If you like fruity desserts, make sure to check out my lemon tiramisu, mango cheesecake, grain-free citrus cake, gluten-free lime and coconut tart, or clafoutis with raspberry and peach.
What You’ll Need
Here is what you’ll need for carrot pineapple and coconut cake. Find the full measurements in the recipe card below.
- Dry ingredients: All-purpose flour, baking soda, salt, ground cinnamon, and ground ginger, which add the spiced flavor and structure. Swap coconut oil with melted butter if you prefer a richer taste, or use a mixture of gluten-free flour and almond flour for a gluten-free version.
- Wet ingredients: White sugar (or a sugar-free option), coconut oil for richness, eggs for structure, and vanilla.
- Fruits and nuts: Freshly grated carrots add sweetness and moisture; crushed pineapple gives a juicy burst; shredded coconut adds nutty flavor and a chewy texture; and walnuts or pecans bring a toasty crunch.
- Frosting: A mix of unsalted butter, cream cheese, coconut cream, powdered sugar, and vanilla to make a creamy coconut-infused frosting.
How To Make Carrot Cake With Pineapple & Coconut
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this tropical carrot cake.
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine dry ingredients: Mix flour, baking soda, salt, cinnamon, and ginger.
- Mix wet ingredients: Beat sugar, oil, eggs, and vanilla until smooth. Slowly add dry ingredients.
- Add mix-ins: Fold in grated carrots, pineapple, coconut, and most of the nuts (reserve a few for the top).
- Bake for 35-40 minutes, or until a toothpick comes out clean. Cool on wire racks.
- Make the frosting: Beat butter and cream cheese until creamy. Add coconut cream, powdered sugar, and vanilla, beating until fluffy.
- Assemble: Layer and frost the cooled cakes, topping with extra crushed nuts on top. You can also top with extra pineapple and coconut.
Watch The Video
Recipe Tips & Variations
- Drain the pineapple: This keeps the batter from getting too watery and helps the cake stay dense and moist. You can have coarse texture by leaving pineapple chunks larger or chop them up finely for a smoother texture.
- Room-temperature ingredients: For the best texture, bring your butter, eggs, and cream cheese to room temperature before mixing.
- Mix gently: Fold in the carrots, pineapple, and coconut last to avoid over-mixing, which can make the cake tough.
Variations:
- Nut-free: Skip the nuts for a softer texture and only use some crushed nuts on top, if you wish.
- Extra spice: Add a pinch of nutmeg for a warmer flavor profile.
Serving Suggestions
Serve a slice with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. Greek yogurt is also lovely with this cake.
This cake also pairs beautifully with a tropical fruit salad on the side—think mango, pineapple, and papaya for that full-on tropical vibe.
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooked & Loved
Ingredients
For the cake:
- 2.5 cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¾ cup white sugar if using sugar-free alternative use ½ cup
- ⅔ cup coconut oil melted
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple drained
- 1 cup shredded coconut unsweetened
- ½ cup chopped walnuts or pecans
Coconut Cream Cheese Frosting:
- ½ cup unsalted butter room temperature
- 2 x 8 oz light cream cheese 14 oz in total, 400 grams
- 1 cup coconut cream the thickened part of coconut milk
- 1.5 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger. Set aside.
- Prepare wet ingredients: In a large mixing bowl, beat the sugar, oil, eggs, and vanilla extract until well combined. Gradually add the dry ingredients, mixing just until incorporated.
- Add carrots and pineapple: Fold in the grated carrots, crushed pineapple, coconut, and chopped nuts. Divide the batter evenly between the prepared pans.
- Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Prepare frosting: While the cakes are cooling, prepare the cream cheese frosting. In a medium bowl, beat the butter and cream cheese until very creamy (for about four minutes at medium speed). Then add coconut cream, vanilla essence, and sifted powdered sugar, and continue beating, increasing the speed as it begins to thicken until stiff peaks or the desired consistency is achieved.
- Assemble cake: Once the cakes are completely cool, place one layer on a serving plate and spread with frosting. Top with the second layer and frost the top and sides of the cake. Decorate with additional shredded coconut, fresh pineapple or chopped walnuts if desired.
Video
Notes
Nutrition
Can I bake the whole batter as one cake? How would it change the time (and possibly temperature)?
Thanks you
Hey, you would need to make sure all the batter fits into the baking pan, you may need a slightly larger one, maybe? I would change the cooking time to 45-55 minutes. Start checking for doneness at the 45-minute mark. Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. The cake should also spring back when lightly pressed in the center.