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Pineapple Carrot Coconut Cake


Twist on a traditional carrot cake with pineapple and coconut added. Use your favorite cream cheese frosting. Save some walnuts to sprinkle on top.

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Rate this recipe 4.3/5 (34 Votes)


  • 2 cups unbleached all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup unsalted butter, softened, 1 1/2 sticks
  • 1 1/2 cups sugar
  • 3 whole eggs
  • 1/2 cup whole milk
  • 2 cups grated carrots
  • 1 cup flaked coconut
  • 1 cup fresh Pineapple, crushed
  • 1 recipe cream cheese frosting
  • Optional: 1/2 cup walnuts, chopped


Servings 8
Preparation time 20mins
Cooking time 60mins
Adapted from


Step 1

Preheat your oven to 350°F. Butter and line two 9-inch cake pans with wax or parchment paper.

Mix flour, baking powder, cinnamon and nutmeg until well blended; set aside.

Add a cup of fresh pineapple to a mini food processor with any juices and puree until it measures 1 cup, adding more if needed. Pineapple should be slightly chunky and resemble "canned" crushed pineapple. Set aside.

Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing until well blended. Add flour mixture alternately with milk, beating until well blended after each addition. Add carrots, coconut, and pineapple, walnuts too if you're using them; mix well. Pour evenly into 2 greased 9-inch round cake pans.

Bake for 35 to 40 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 to 15 minutes. Remove from pans; cool completely on wire racks. Place 1 of the cake layers on serving plate upside down, remove wax paper and spread with cream cheese frosting. Cover with remaining cake layer {upside down} remove wax paper again and spread top and side of cake with remaining frosting. Cut a huge piece for yourself and enjoy!

Like any cream cheese frosted goodie, make sure you store this cake in refrigerator.

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