Description
Bright, tender cake layers studded with grated carrot, sweet drained pineapple, and shredded coconut, finished with a silky cream-cheese frosting. This cake brings island vibes to any celebration—Easter, birthdays, potlucks, or a weekend treat.
Ingredients
Scale
Dry
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
Wet / Mix-ins
- 1 cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots
- 1 cup crushed pineapple, well drained
- 1 cup shredded coconut
- 1 cup chopped walnuts (optional)
Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Heat the oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them and dusting lightly with flour (or line them with parchment).
- In a large bowl whisk together the flour, sugar, baking soda, baking powder, cinnamon and salt until uniform.
- In a separate bowl beat the oil and eggs together until smooth. Fold in the grated carrots, drained pineapple, coconut and nuts (if using) so the fruit and veg are evenly distributed.
- Pour the wet mixture into the dry ingredients and gently fold until just combined — avoid vigorous mixing to keep the crumb light.
- Split the batter evenly between the two pans, smoothing the tops with a spatula.
- Bake for about 25–30 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back slightly to the touch.
- Let the cakes rest in their pans for 10 minutes, then invert onto wire racks and cool completely before frosting.
- For the frosting: beat the cream cheese and butter until creamy. Gradually add the powdered sugar, then beat in the vanilla until the frosting is light and fluffy.
- Place one cooled layer on your serving plate, spread a generous layer of frosting, top with the second cake layer, and finish frosting the top and sides. Sprinkle with extra coconut, crushed pineapple pieces, or chopped nuts if you like.
Notes
- Notes & variations
- Drain the pineapple thoroughly — excess juice can make the batter too wet and affect baking time.
- Toast the coconut briefly in a dry skillet for a nuttier, deeper flavor before sprinkling on the cake.
- Layers can be baked ahead and frozen (unfrosted) up to 2 months; thaw in the fridge before assembling.
- To make cupcakes, portion batter into liners and bake 18–20 minutes.
- Omit coconut or nuts for a simpler version — the cake still holds up great without them.
- Storage
- Keep frosted cake refrigerated (because of the cream cheese) and bring to room temperature before serving. Stored in an airtight container it will keep several days; unfrosted layers freeze best for longer storage.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450 kcal
- Sugar: 38g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg