This Hawaiian carrot pineapple cake is a delightful tropical treat that combines the flavors of moist carrot cake with pineapple and coconut. Perfect for summer gatherings, this easy pineapple carrot cake is sure to impress your guests with its unique taste and texture.
The recipe features a spiced tropical cake that is not only delicious but also simple to prepare. With the addition of shredded coconut and crushed pineapple, this carrot pineapple dessert is a refreshing twist on the classic carrot cake.
Tropical Carrot Cake with Pineapple and Coconut
The Hawaiian carrot pineapple cake is a delightful fusion of flavors that brings a taste of the tropics to your dessert table. This spiced tropical cake features moist layers infused with crushed pineapple, making it a refreshing choice for summer gatherings.
With the addition of shredded coconut, this cake transforms the traditional carrot cake into a vibrant island-style treat. Each slice offers a perfect balance of sweetness and texture, making it an easy pineapple carrot cake that everyone will love.
Ingredients for a Tropical Delight
To create this moist carrot cake with pineapple, gather the essential ingredients that will bring your cake to life. The combination of all-purpose flour, granulated sugar, and a blend of spices like cinnamon and nutmeg sets the foundation for a flavorful base.
Incorporating vegetable oil and eggs ensures a tender crumb, while grated carrots and crushed pineapple add moisture and sweetness. For an extra crunch, consider adding chopped walnuts or pecans. Finally, shredded coconut brings a tropical flair that ties all the flavors together.
Preparation Steps for Success
Start by preheating your oven to 350°F (175°C) and preparing your cake pans. Mixing the dry ingredients separately from the wet ingredients is key to achieving the perfect texture. Gradually combine the mixtures, being careful not to overmix.
Once the batter is ready, divide it between the prepared pans and bake until golden brown. Allow the cakes to cool completely before frosting, ensuring that the cream cheese frosting can be spread smoothly without melting.
Frosting and Garnishing Your Cake
The finishing touch for your carrot pineapple dessert is the creamy frosting. Generously frost the cooled layers, and for added texture, sprinkle toasted coconut on top. This not only enhances the flavor but also adds visual appeal.
For an extra pop of color, garnish your cake with fresh pineapple slices and vibrant edible flowers. This presentation evokes a bright tropical backdrop, making it perfect for summer celebrations or any festive occasion.
Serving Suggestions and Pairings
This Hawaiian carrot pineapple cake is best served chilled, allowing the flavors to meld beautifully. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat.
It’s an ideal centerpiece for summer parties, barbecues, or even casual family gatherings. The combination of flavors will surely impress your guests and leave them asking for the pineapple carrot cake recipe.
Storing and Enjoying Leftovers
If you happen to have leftovers, store the cake in an airtight container in the refrigerator. It will remain fresh for several days, allowing you to enjoy this moist carrot cake with pineapple long after the celebration has ended.
Refrigerated slices can be enjoyed cold or warmed slightly in the microwave for a cozy dessert. This versatility makes it a delightful addition to any dessert table, ensuring that every bite is as enjoyable as the first.
Tropical Carrot Cake with Pineapple and Coconut
This moist carrot cake with pineapple is layered with cream cheese frosting and topped with toasted coconut for added flavor. The recipe takes about 1 hour from start to finish and serves 10-12 people.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine Wet Ingredients: In another bowl, mix the vegetable oil and eggs until well combined. Stir in the grated carrots, crushed pineapple, and shredded coconut.
- Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If using, fold in the chopped nuts.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- Frost the Cake: Once cooled, frost the cakes with cream cheese frosting and sprinkle toasted coconut on top if desired.
- Serve: Slice and enjoy your Hawaiian carrot pineapple cake as a refreshing dessert for any occasion.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 10-12 slices
- Calories: 350kcal
- Fat: 18g
- Protein: 4g
- Carbohydrates: 45g
