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Home » All Recipes » Desserts, Puddings & Cakes » Coconut Pineapple Carrot Cake

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Coconut Pineapple Carrot Cake

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How to improve on carrot cake? Add coconut and pineapple to it! This tropical tasting Coconut Pineapple Carrot Cake with a coconut cream cheese frosting is easy to make and utterly delicious. Perfect for celebrations…or just when you fancy a bit of a treat! #carrotcake #coconut #pineapple #coconutcarrotcake #cake #eastercake #easterdessert #eastercarrotcake #tropicalcarrotcake #easterdessert #easterbaking #easybaking #easyentertaining #easypeasyfoodie

How to improve on carrot cake? Add coconut and pineapple to it! This tropical tasting Coconut Pineapple Carrot Cake with a coconut cream cheese frosting is easy to make and utterly delicious. Perfect for celebrations…or just when you fancy a bit of a treat!

Coconut Pineapple Carrot Cake

I’ll admit it, I have a huge weakness for carrot cake…it’s definitely up there as one of my all-time favourites…along with chocolate cake, of course…and coffee and walnut cake…and lemon drizzle…and, well, quite a few others too now I come to think of it…

Actually, this cake was originally supposed to be a chocolate cake…with mini eggs or cream eggs or maybe even both on top. It came about because I wanted to create a really good dessert for Easter lunch. But when I started researching ideas for Easter cakes, I noticed that carrot cake was a really big thing at Easter time too and it started my brain ticking over…I mean chocolate cake is nice, but what if you wanted to make something a bit different for Easter? Especially as by Easter lunchtime everyone might be feeling a little bit chocolated out!!

Coconut Pineapple Carrot Cake

I’m not quite sure why carrot cake seems to be such a big thing Easter…do you? I can only guess that it goes something along the lines of… Easter is when the Easter bunny comes to visit…rabbits like carrots – therefore we should all eat carrot cake… Whatever the reason, I think it sounds like a jolly good idea!

Anyway, I discovered lots of different versions of carrot cake in my Easter dessert research (I have a really tough job, I know!!) but the variation that really caught my eye was Coconut Pineapple Carrot Cake!! I mean carrot cake is lovely, but adding pineapple and coconut into the mix sounded just too awesome not to try!

Coconut Pineapple Carrot Cake

So I experimented by adapting my tried and tested carrot cake that I have been baking for years, adding desiccated coconut and pineapple to the mix and I am so pleased with the result. This Coconut Pineapple Carrot Cake is that rare combination of light AND moist, and the not-too-sweet coconut cream cheese frosting just compliments it beautifully.

Now I’m not suggesting for a moment this Coconut Pineapple Carrot Cake is a health food – it is definitely an indulgence! But it contains a little less sugar than comparable cakes, especially the frosting, and it does contain lots of healthy ingredients, such as carrots, coconut, walnuts and pineapple…meaning you can feel a little less guilty about going for that second slice 😉

This Coconut Pineapple Carrot Cake also a very easy cake to make. Just combine the dry ingredients in one bowl and the wet ingredients in another, then mix the two together – simples! No creaming, no folding, no need for fancy equipment, no worries about ingredients being the correct temperature. Just a bit of measuring and stirring…now that’s my kind of cake!

Coconut Pineapple Carrot Cake

I have also kept my decoration very simple. It’s starts with a layer of coconut cream cheese frosting in the middle and another on top of the cake and then just a sprinkling of coconut, walnuts and orange zest on top and it’s done – effective, but simple…and pretty much fool proof (hey, if I can do it…you definitely can!)

If you decide to serve this cake as part of your Easter celebrations and wanted to make this cake a little more ‘Eastery’, you could replace the coconut/walnut/orange zest topping with a scattering of mini eggs instead. You could also very easily adapt this recipe and make little Coconut Pineapple Carrot Cupcakes instead – topped either with mini eggs or walnuts or just extra coconut and/or dried pineapple pieces.

Coconut Pineapple Carrot Cake

Of course, being as this cake does not scream ‘Easter’, you could absolutely make it for any other occasions you wanted…or indeed just when you fancy a little treat! It’s so simple to make (and so yummy), it really would be a shame to save it just for celebrations!!

Coconut Pineapple Carrot Cake

 

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Coconut Pineapple Carrot Cake
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5 from 12 votes

Coconut Pineapple Carrot Cake

How to improve on carrot cake? Add coconut and pineapple to it! This tropical tasting Coconut Pineapple Carrot Cake with a coconut cream cheese frosting is easy to make and utterly delicious. Perfect for celebrations…or just when you fancy a bit of a treat! 
Prevent your screen from going dark
Course Cake, Dessert, Pudding
Cuisine American, British
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 24 slices
Calories 421kcal
Author Eb Gargano

Ingredients

Metric - US Customary

Coconut Pineapple Carrot Cake

  • 350 g self raising flour (or all-purpose flour plus 4tsp baking powder)
  • 325 g dark soft brown sugar
  • 2 teaspoons cinnamon
  • 75 g unsweetened desiccated coconut
  • 50 g walnuts chopped into small chunks
  • 250 g carrots grated
  • 4 medium eggs
  • 200 ml mild olive oil (or melted and cooled coconut oil)
  • 150 g pineapple (fresh or from a tin) finely chopped or blended

Coconut Cream Cheese Frosting

  • 500 g full fat cream cheese (I used Philadelphia)
  • 100 g butter softened
  • 250 g icing sugar
  • 1 teaspoon vanilla extract (optional)
  • 100 g unsweetened desiccated coconut (optional)

For decoration (all optional)

  • 25 g unsweetened desiccated coconut
  • 50 g walnuts chopped into small pieces
  • Zest of one orange
  • Other options could include fresh coconut and dried pineapple pieces, mini eggs or creme eggs, edible flowers, or anything else you fancy!!

Instructions

Coconut Pineapple Carrot Cake

  • Preheat your oven to 170C / 150 fan / gas mark 2 / 300F.
  • Grease and line the base of two 18cm/7inch cake tins.
  • In a large bowl, mix together the flour, sugar, cinnamon, coconut, walnuts and carrots.
  • In a smaller bowl or jug, beat together the eggs and oil
  • Pour the wet ingredients into the dry ingredients and stir until just combined, then add the pineapple and stir again to distribute the pineapple evenly.
  • Divide the mixture evenly between the two prepared tins and cook in the preheated oven for about 45-50 minutes or until a skewer comes out cleanly.
  • Allow the cakes to cool for 10 minutes, then turn out onto a cooling wire and ensure the cakes are completely cold before covering with the frosting.

Coconut Cream Cheese Frosting

  • Place all the ingredients in a bowl and mix until completely combined and light and fluffy, either by hand or using a hand mixer. Do not overmix!

Decoration

  • Assess which is the flattest cake and if necessary trim to make flatter. Spread a generous amount of frosting on this cake then top with the second cake and cover with a generous amount of frosting.
  • You could also cover the side with frosting too if you wish.
  • Decorate using desiccated coconut, crushed walnuts and orange peel, fresh coconut and dried pineapple pieces, edible flowers, creme eggs or mini eggs (or use your imagination and have fun with it!!)

Notes

This can easily be made into cupcakes instead – it should make around 24 cupcakes and they will cook in more like 15-20 minutes – but do check with a skewer before removing from the oven.
The frosting actually makes enough for a generous covering on the top, middle AND sides. If you wish to have a less voluptuous amount of frosting, or if you are making cupcakes, I suggest halving the frosting recipe.
Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Coconut Pineapple Carrot Cake
Amount Per Serving
Calories 421 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 12g75%
Cholesterol 59mg20%
Sodium 121mg5%
Potassium 176mg5%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 26g29%
Protein 5g10%
Vitamin A 2165IU43%
Vitamin C 1.3mg2%
Calcium 51mg5%
Iron 0.9mg5%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

Pin Coconut Pineapple Carrot Cake for later

How to improve on carrot cake? Add coconut and pineapple to it! This tropical tasting Coconut Pineapple Carrot Cake with a coconut cream cheese frosting is easy to make and utterly delicious. Perfect for celebrations…or just when you fancy a bit of a treat! #carrotcake #coconut #pineapple #coconutcarrotcake #cake #eastercake #easterdessert #eastercarrotcake #tropicalcarrotcake #easterdessert #easterbaking #easybaking #easyentertaining #easypeasyfoodie

 

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27 Comments

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Comments

  1. Jo Allison / Jo's Kitchen Larder says

    13th March 2018 at 12:21 pm

    Your cake sounds absolutely delicious Eb! I do have a soft spot for carrot cake and this version with those lovely additions would make me very happy! 🙂 Lovely Easter centrepiece without a doubt! x

    Reply
    • Eb Gargano says

      15th March 2018 at 6:22 pm

      Thanks Jo – I do so love carrot cake and coconut and pineapple just makes it better!! 😀 Eb x

      Reply
  2. Jacqui Bellefontaine says

    13th March 2018 at 2:31 pm

    Ohh you had me at coconut and pineapple. This cake look amazing I could definitely eat a slice or two

    Reply
    • Eb Gargano says

      15th March 2018 at 6:23 pm

      Haha – thanks Jacqui! If only they would invent printers that could print out food!! 😀 Eb x

      Reply
  3. Rebecca - Glutarama says

    15th March 2018 at 11:30 am

    Love the addition of coconut to this recipe Eb, this happens to be hubbies favourite cake so I’ll have to treat him this weekend, simple to make gluten free, but will stick with the eggs so I’ll have to enjoy sniffing it instead haha xxx #CookBlogShare

    Reply
    • Eb Gargano says

      15th March 2018 at 6:24 pm

      Aw, hope he likes it!! ? Eb x

      Reply
  4. Jenny Paulin says

    16th March 2018 at 9:39 pm

    this looks pretty amazing Eb. I love carrot cake and so do my kids (although they don’t like cream cheese frosting – yes they are strange,they prefer icing!). I have used pineapple in one years ago , but not with coconut too.I bet that takes this to another level of deliciousness. x

    Reply
    • Eb Gargano says

      19th March 2018 at 10:32 am

      Thanks Jenny! Yes you are right – it definitely takes it to another level of deliciousness!! 😀 Eb x

      Reply
  5. Kat (The Baking Explorer) says

    17th March 2018 at 1:26 am

    I didn’t think carrot cake could be improved upon but you have done it! I love this!

    Reply
    • Eb Gargano says

      19th March 2018 at 10:33 am

      Hahaha – thanks Kat. It’s definitely a notch above standard carrot cake, that’s for sure 😀 Eb x

      Reply
  6. Honest Mum says

    17th March 2018 at 11:10 am

    Oh wow, how amazing does this look. You are so clever and your photography is out of this world too x

    Reply
    • Eb Gargano says

      19th March 2018 at 10:34 am

      Aw, thanks sweetie – you are too kind! Eb x

      Reply
  7. Kirsty Hijacked By Twins says

    18th March 2018 at 9:37 pm

    Oh wow Eb this looks amazing! I adore carrot cake but I think you have just made it even better! Thank you for sharing with #CookBlogShare x

    Reply
    • Eb Gargano says

      19th March 2018 at 10:34 am

      Thanks so much, Kirsty 🙂 Eb x

      Reply
  8. Kate - gluten free alchemist says

    19th March 2018 at 8:25 pm

    Nice tropical additions Eb. I’m not sure why carrot cake is connected with Easter either….. I’d happily eat it at any time of the year…… although I agree, it could hardly be classified as a healthy option with all that cream cheese!

    Reply
  9. Angela / Only Crumbs Remain says

    29th March 2018 at 12:08 pm

    What a brilliant idea Eb! It sounds so tropical and most definitely yummy! I love carrot cakes, but a pimped up carrot cake with pineapple & coconut – well who could refuse 🙂 Thankyou too for linking up with #bakingcrumbs,
    Angela x

    Reply
    • Eb Gargano says

      29th March 2018 at 2:41 pm

      Thanks Angela – so pleased I could join in 🙂 Eb x

      Reply
  10. Chelvi says

    4th April 2018 at 1:49 pm

    What a delicious recipe with pineapple. Looks pretty as well

    Reply
    • Eb Gargano says

      4th April 2018 at 4:22 pm

      Aw, thanks Chelvi 🙂

      Reply
  11. Cat says

    15th April 2018 at 7:52 pm

    I love carrot cake but wouldn’t have thought to add coconut and pineapple to it. I bet they are delicious with the carrot x

    Reply
    • Eb Gargano says

      16th April 2018 at 9:25 am

      Thanks Cat – yes the flavours work really well together. So delicious! Eb x

      Reply
  12. dannie says

    25th June 2018 at 9:48 am

    I love the use of walnuts and desiccated coconut as topping for this great recipe.I serve this with a hot cup of milk or coffee in the afternoons.

    Reply
    • Eb Gargano says

      26th June 2018 at 9:44 am

      Thanks Dannie. Oh yes that sounds perfect! Eb 🙂

      Reply
  13. Jase says

    27th October 2020 at 3:23 pm

    This is an amazing recipe.. Making two batches as I write this. Thank you for sharing. I love coconut and love the twist you’ve brought to this recipe. Just one question I had was how do you store this cake? And how long does it last

    Reply
    • Eb Gargano says

      27th October 2020 at 3:58 pm

      Aw, I am delighted to hear this! Thanks for the lovely review and 5 stars 😀 You need to store it in the fridge because of the cream cheese frosting. I usually put it on a plate with a cover over the top on one of the shelves in my fridge. Alternatively, you can store the un-frosted cakes at room temperature in a cake tin and the frosting separately in a plastic lidded container in the fridge – then frost just before serving. It will last for up to 3 days in the fridge. (The unfrosted cakes themselves will last a little longer than this and can be frozen as well.) Hope that helps! Eb 🙂

      Reply
  14. Emily says

    14th March 2022 at 3:43 pm

    I made this yesterday and the frosting today. What a delicious cake! The tropical additions (especially the coconut) make it even more delicious than a standard carrot cake. I was testing the recipe as a potential to make for my brothers wedding where he is having multiple cakes, and it’s a winner- no need to explore other carrot cake recipes. Now I need to eat the cake and finish testing it 😜🤤

    Reply
    • Eb Gargano says

      14th March 2022 at 7:13 pm

      Aw, thank you for this lovely review! I am honoured that you have chosen to make my cake for your brother’s wedding 🙂

      Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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