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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! 

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 24 slices
Calories: 421 kcal
Course: Dessert , Cake , Baked Goods
Cuisine: American , British

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 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
    Cup of Yum
  1. Preheat your oven to 170C / 150 fan / gas mark 2 / 300F.
  2. Grease and line the base of two 18cm/7inch cake tins.
  3. In a large bowl, mix together the flour, sugar, cinnamon, coconut, walnuts and carrots.
  4. In a smaller bowl or jug, beat together the eggs and oil
  5. 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.
  6. 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.
  7. 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
  1. 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
  1. 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.
  2. You could also cover the side with frosting too if you wish.
  3. 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 Information

Calories 421kcal (21%) Carbohydrates 39g (13%) Protein 5g (10%) Fat 27g (42%) Saturated Fat 12g (60%) Cholesterol 59mg (20%) Sodium 121mg (5%) Potassium 176mg (5%) Fiber 2g (8%) Sugar 26g (52%) Vitamin A 2165IU (43%) Vitamin C 1.3mg (1%) Calcium 51mg (5%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 24slices

Amount Per Serving

Calories 421

% 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.