Pineapple and Coconut Carrot Cake.

Jump to recipe

Carrot cake is probably one the most famous cake out there. Who doesn’t like a soft,sweet and simply delicious carrot cake?! I certainly enjoy it! Before I moved to Canada many years ago,I haven’t even heard of this classics. But after trying it for the first time, this dessert captured my heart.

Over the years I have tried probably a dozen of different recipes, and different flavor variations, some I should say were way better than the others, some recipes are now in my recipe book, and I use them frequently, whenever we crave this delicious treat. But this fluffy Pineapple and Coconut carrot cake is by far on the top of our list.

This cake is moist and easy to prepare, it is so delicious and has a wonderful texture and beautiful aroma, it bakes beautifully and pairs so well with a lush cream cheese frosting. I bake it often as a sheet cake, quickly whip my favorite cream cheese frosting that is not sickly sweet and voila, this deliciousness is ready to be enjoyed within a few hrs! Just as simple as that!

A few things I want to add about this recipe:

  • I use a grape seed oil in this recipe, it has a subtle smell and clean taste. I highly recommend using this type of oil in the recipe, or alternatively use a vegetable oil without a strong smell.
  • I prefer to puree (mash) canned pineapple, as it creates even more moisture in this cake, and you can still taste the pineapple flavour . Alternatively you can use crushed pineapple, or even leave the bigger chinks if you like the texture, just make sure to add all the pineapple juices into the cake batter!
  • I love finely shredded carrots in this recipe, again the texture just benefits from the finer grates!
  • If you don’t have buttermilk in the refrigerator, no worries, you can simply make a perfect substitute within a few minutes. Just Add 1 tbsp of vinegar to 1 cup of milk (at room temperature), stir to combine and leave for 5 minutes. This makes a perfect substitute for buttermilk!
  • Before adding pecans to the cake better, try toasting them on a frying pan! Spread pecans in a single layer on a heavy bottom pan and toast them on a medium heat stirring occasionally until browned ( 3 to 5 minutes). Toasting pecans will boost the flavor of the cake even more!
  • My Cream cheese recipe contains less sugar than usual, I love it that way, because extra sweet and sticky frosting doesn’t “steal” the flavor of this flavorful cake . If you prefer an intense cinnamon flavor, I suggest trying my Cinnamon Cream Cheese frosting, you will be impressed!
  • I love toasting shredded coconut to coat the cake, it adds a bit of a crunchy texture and more flavor and aroma, so I highly recommend trying it at least once!

If you baked and liked my recipe, please let me know! I would love to hear about your experience!

Leave a Comment