Carrot and Pineapple Cake with Coconut Frosting

Looking for a moist, flavorful cake that’s packed with texture and tropical flavor? This Carrot and Pineapple Cake with Coconut Frosting is the ultimate upgrade to classic carrot cake! With shredded carrots, crushed pineapple, warm spices, and a luscious coconut cream cheese frosting, every bite is a celebration.

Ingredients:

For the cake:

2 cups (250g) all-purpose flour
2 teaspoons baking soda
1½ teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 cup (200g) granulated sugar
1 cup (200g) brown sugar
1 cup (240ml) vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups (200g) grated carrots
1 cup (225g) crushed pineapple, drained
½ cup (50g) chopped walnuts or pecans (optional)

For the coconut frosting:

225g (8 oz) cream cheese, softened
½ cup (115g) unsalted butter, softened
3 cups (360g) powdered sugar
1 teaspoon vanilla extract
¾ cup (60g) shredded coconut, sweetened or unsweetened

Preparation:

Prepare the cake batter:
Preheat oven to 175°C (350°F). Grease and flour two 9-inch cake pans.
In a bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
In another large bowl, beat sugars, oil, eggs, and vanilla until smooth.
Gradually stir in the dry ingredients. Fold in carrots, pineapple, and nuts if using.
Bake the cake:
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes or until a toothpick comes out clean.
Let cakes cool completely on wire racks.
Make the frosting:
Beat cream cheese and butter until fluffy.
Gradually add powdered sugar and vanilla until smooth.
Stir in the shredded coconut.
Assemble the cake:
Spread frosting between the cake layers and on top.
Optionally, press extra shredded coconut onto the sides and top for decoration.
Chill for at least 1 hour before serving.