Coconut Pineapple Carrot Cake
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
24 slices
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Calories
421 kcal
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Course
Dessert, Cake, Baked Goods
Coconut Pineapple Carrot Cake
Description
The Coconut Pineapple Carrot Cake features grated carrots and finely chopped pineapple, which provide moisture and a subtle natural sweetness throughout the crumb. Incorporating desiccated coconut and walnuts contributes texture and a nutty flavor that balances the brown sugar and cinnamon in the dry mix. After baking, the cooled cakes are covered with a fluffy cream cheese frosting blended with butter, icing sugar, and optional vanilla and coconut, creating a creamy contrast to the dense cake.
Decorations such as extra coconut, walnuts, fruit zest, and edible flowers can customize the cake’s appearance for gatherings or celebrations. The recipe also notes that the batter can be divided for cupcakes, adapting baking time accordingly. For those making cupcakes or preferring less frosting, halving the frosting recipe is recommended.
Overall, the cake offers a warmly spiced, moist texture complemented by tropical fruit and coconut, suitable for dessert or tea-time service. Its layers and frosting invite decoration and personalization according to preference.
Ingredients
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 desiccated coconut unsweetened
- 50 g walnuts chopped into small chunks
- 250 g carrot grated
- 4 egg medium
- 200 ml olive oil or melted and cooled coconut oil, mild
- 150 g pineapple finely chopped or blended, fresh or from a tin
Coconut Cream Cheese Frosting
- 500 g cream cheese I used Philadelphia, full fat
- 100 g butter softened
- 250 g icing sugar
- 1 teaspoon vanilla extract (optional)
- 100 g desiccated coconut optional, unsweetened
For decoration (all optional)
- 25 g desiccated coconut unsweetened
- 50 g walnuts chopped into small pieces
- orange zest
- coconut fresh coconut, dried pineapple pieces, or other fancied options
- pineapple
- mini eggs
- creme eggs
- Edible Flowers
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
- You can make about 24 cupcakes with this batter; bake for 15-20 minutes and check readiness with a skewer.
- The frosting quantity is enough for plenty of coverage including top, middle, and sides; for cupcakes or lighter frosting, halve the frosting recipe.
- Nutrition details provided are approximate and should be used as a guideline.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24slices
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 59mg | 20% |
| Sodium | 121mg | 5% |
| Potassium | 176mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 2165IU | 43% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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