This cake stays incredibly moist thanks to the natural sweetness of crushed pineapple and freshly grated carrots. The coconut adds texture and a subtle tropical flavor that makes it stand out from a classic carrot cake.
It’s easy to prepare with simple ingredients and doesn’t require complicated techniques. The flavors deepen as the cake rests, making it even better the next day.
Whether served plain or topped with a creamy frosting, this cake is crowd-pleasing and versatile enough for casual gatherings or special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour granulated sugar brown sugar baking soda baking powder salt ground cinnamon large eggs vegetable oil crushed pineapple, drained freshly grated carrots sweetened shredded coconut vanilla extract
Directions
Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans or one 9×13-inch baking pan with parchment paper.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
In another bowl, beat the eggs with the granulated sugar and brown sugar until well combined. Stir in the vegetable oil and vanilla extract.
Fold in the crushed pineapple, grated carrots, and shredded coconut until evenly distributed.
Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Do not overmix.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 35 to 45 minutes, depending on the pan size, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pans for 10 to 15 minutes before transferring to a wire rack to cool completely.
Servings and timing
Servings: 12 to 14 slices
Preparation time: 20 minutes Baking time: 35 to 45 minutes Cooling time: 1 hour Total time: Approximately 2 hours
Variations
Add chopped walnuts or pecans for extra crunch.
Stir in a handful of raisins for additional sweetness and texture.
Use unsweetened coconut for a less sweet version.
Add a teaspoon of nutmeg or ginger for a warmer spice profile.
Top with cream cheese frosting or a simple vanilla glaze for added richness.
Storage/Reheating
Store the cake covered at room temperature for up to 2 days. If frosted with cream cheese frosting, refrigerate and bring to room temperature before serving.
Refrigerated, the cake will stay fresh for up to 5 days in an airtight container.
To freeze, wrap the unfrosted cake layers tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
Individual slices can be gently warmed in the microwave for 10 to 15 seconds if desired.
FAQs
Can I use canned carrots?
Freshly grated carrots are recommended for the best texture and moisture. Canned carrots may be too soft and watery.
Do I need to drain the pineapple?
Yes, draining the pineapple helps prevent excess moisture in the batter.
Can I make this cake into cupcakes?
Yes, divide the batter into lined muffin tins and bake for about 18 to 22 minutes.
What frosting pairs best with this cake?
Cream cheese frosting is a classic choice, but vanilla buttercream or coconut frosting also work well.
Can I make this cake gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Why is my cake dense?
Overmixing the batter can result in a denser texture. Mix just until combined.
Can I prepare this cake ahead of time?
Yes, the cake can be baked a day in advance and stored covered until ready to serve.
Can I reduce the sugar?
You may slightly reduce the sugar, but keep in mind that it contributes to both sweetness and moisture.
Should I toast the coconut first?
It’s not necessary, but lightly toasting coconut can enhance its flavor.
Can I bake this in a bundt pan?
Yes, just adjust the baking time to 45 to 55 minutes and ensure the pan is well greased.
Conclusion
Pineapple Carrot Coconut Cake is a moist, flavorful dessert that combines comforting spices with bright tropical notes. With its tender crumb and satisfying texture, it’s a recipe that feels both classic and unique. Perfect for gatherings or everyday indulgence, this cake is sure to become a beloved addition to your baking collection.
This Pineapple Carrot Coconut Cake is irresistibly moist, tender, and packed with tropical flavor. Sweet crushed pineapple, freshly grated carrots, and shredded coconut combine to create a rich, perfectly balanced cake that’s ideal for holidays, celebrations, or everyday baking. If you love a soft crumb with warm spices and natural sweetness, this pineapple carrot coconut cake will quickly become a favorite.
Author:Catherine
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:2 hours
Yield:12–14 slices
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
¾ cup granulated sugar
½ cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons ground cinnamon
3 large eggs
1 cup vegetable oil
1 cup crushed pineapple, well drained
1 ½ cups freshly grated carrots
1 cup sweetened shredded coconut
1 teaspoon vanilla extract
Instructions
Preheat Oven: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans or one 9×13-inch pan with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Mix Wet Ingredients: In a separate bowl, beat eggs with granulated sugar and brown sugar until well combined. Stir in vegetable oil and vanilla extract.
Add Fruits & Coconut: Fold in crushed pineapple, grated carrots, and shredded coconut until evenly incorporated.
Combine: Gradually add dry ingredients to the wet mixture. Stir just until combined—do not overmix.
Bake: Divide batter evenly between prepared pans. Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Cool in pans for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
Drain pineapple thoroughly to prevent excess moisture.Freshly grated carrots provide the best texture and flavor.Toasting the coconut enhances its nutty flavor (optional).Add chopped walnuts or pecans for extra crunch.Pairs beautifully with cream cheese frosting or coconut frosting.
