Say aloha to the most tropical, flavorful, and moist carrot cake you’ll ever make—this Hawaiian Carrot Pineapple Cake is here to steal the show! Picture this: a soft, spiced carrot cake made with juicy pineapple, shredded coconut, and warm cinnamon, all topped off with a velvety cream cheese frosting. It’s like taking a bite of paradise, where the earthy sweetness of the carrots and pineapple meets the tropical richness of coconut. Trust me, this cake will have everyone asking for the recipe—it’s that good!

Why You’ll Love Hawaiian Carrot Pineapple Cake

This cake isn’t your average carrot cake—it’s a tropical twist that takes it to the next level:

Tropical Flavor Fusion: With pineapple, coconut, and carrots all blending together, this cake is bursting with tropical goodness. It’s like a vacation in every bite!
Moist and Flavorful: The combination of pineapple and shredded carrots keeps the cake super moist and adds natural sweetness, so you don’t need to worry about a dry cake.
Easy to Make: No complicated techniques here! This cake is as easy to make as it is delicious—perfect for beginner bakers and seasoned pros alike.
Showstopper Dessert: The beautiful layers of cake, frosting, and tropical flavor will make this cake a star at any gathering. It’s perfect for birthdays, holidays, or just a special treat.
Velvety Cream Cheese Frosting: The rich cream cheese frosting adds the perfect tangy contrast to the sweetness of the cake, creating a balance of flavors that will leave you wanting more.

Ingredients

Here’s everything you need to make this tropical delight:

Carrots: Fresh, grated carrots are the heart of the cake, adding natural sweetness and moisture.
Pineapple: Fresh or canned pineapple—just be sure to drain it well before adding to the batter. The pineapple brings a burst of juicy tropical flavor.
Shredded Coconut: Sweetened shredded coconut adds texture and a tropical flair that complements the other ingredients perfectly.
Flour: All-purpose flour provides the base structure for the cake.
Sugar: A combination of granulated sugar and brown sugar helps balance the sweetness and gives the cake a deeper flavor.
Baking Soda: Helps the cake rise and ensures a light texture.
Cinnamon: A touch of cinnamon adds warmth and depth of flavor to the cake.
Eggs: Eggs bind everything together and help create a light and fluffy texture.
Vegetable Oil: Keeps the cake moist and tender.
Vanilla Extract: Adds a rich flavor to the cake.
Cream Cheese: For the frosting, cream cheese is key to getting that rich, tangy flavor.
Butter: Adds creaminess and richness to the frosting.
Powdered Sugar: For the perfect frosting consistency and sweetness.
Milk: To thin the frosting and make it smooth and spreadable.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Here’s how you’ll make this tropical masterpiece:

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix Wet Ingredients: In a large bowl, beat together the eggs, oil, and both sugars until smooth. Add the vanilla extract and mix again.
Add Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add Carrots, Pineapple, and Coconut: Stir in the grated carrots, drained pineapple, and shredded coconut. Mix until everything is evenly incorporated.
Bake: Divide the batter evenly between the two prepared cake pans. Smooth the tops and bake for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Cream Cheese Frosting: While the cakes are cooling, make the frosting. Beat the cream cheese and butter together in a bowl until smooth and creamy. Gradually add powdered sugar and a splash of milk until you reach your desired frosting consistency. Add a pinch of salt and mix until smooth.
Assemble the Cake: Once the cakes are completely cool, spread a layer of frosting on top of one cake. Place the second cake on top and frost the top and sides of the entire cake.
Serve and Enjoy: Slice and serve your beautiful Hawaiian Carrot Pineapple Cake. Enjoy the tropical flavors in every bite!

Nutrition Facts

Servings: 12
Calories per serving: 400

Preparation Time

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour

How to Serve Hawaiian Carrot Pineapple Cake

This tropical carrot cake is perfect for a variety of occasions:

With Coffee or Tea: Enjoy a slice of this cake with your morning coffee or afternoon tea for a sweet, tropical pick-me-up.
As a Party Dessert: The stunning appearance and delicious flavor make it a fantastic choice for birthdays, potlucks, or any gathering.
As a Light Breakfast: You could even enjoy a slice of this cake as a light breakfast, especially if you love carrot cake flavors (who doesn’t?).
With Ice Cream: For an extra indulgent treat, serve a slice with a scoop of vanilla ice cream or coconut sorbet.

Additional Tips

Grate Your Own Carrots: For the best texture and flavor, grate your own carrots rather than using pre-packaged shredded carrots. Freshly grated carrots release moisture, which helps make the cake extra moist.
Drain Pineapple Well: Make sure to drain the pineapple thoroughly to avoid adding too much moisture to the cake batter.
Frosting Consistency: If your frosting is too thick, add a little milk to thin it out. If it’s too runny, add more powdered sugar until it reaches the right consistency.
Storage: Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer freshness.

FAQ Section

Q1: Can I make this cake ahead of time?
A1: Yes! You can bake the cakes a day or two ahead of time and store them in an airtight container. Frost them just before serving.

Q2: Can I use a different type of nut in the cake?
A2: Yes, you can add chopped walnuts or pecans for extra crunch and flavor. Just stir them into the batter before baking.

Q3: Can I make this cake gluten-free?
A3: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to check the texture as it may vary slightly.

Q4: Can I use coconut milk in the frosting?
A4: Yes, you can use coconut milk in the frosting for an extra tropical flavor, but it may make the frosting a little thinner. Add a little more powdered sugar if needed to thicken it.

Q5: Can I use fresh pineapple instead of canned?
A5: Yes, fresh pineapple works great, but make sure to finely chop and drain it to remove excess moisture before adding it to the batter.

Q6: How can I make the frosting fluffier?
A6: Beat the cream cheese and butter for longer to get a light and airy texture. You can also add a little more powdered sugar to help with the consistency.

Q7: How should I store leftovers?
A7: Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Q8: Can I freeze this cake?
A8: Yes, you can freeze the cake! Wrap the layers tightly in plastic wrap and foil and freeze for up to 3 months. Thaw in the fridge overnight before frosting and serving.

Q9: Can I add more coconut to the frosting?
A9: Yes, you can fold some shredded coconut into the frosting for extra texture and flavor, or sprinkle it on top for a beautiful finish.

Q10: How can I make the cake more moist?
A10: If you prefer an even moister cake, you can add a little extra pineapple or a couple of tablespoons of sour cream or yogurt to the batter.

Conclusion

This Hawaiian Carrot Pineapple Cake is a tropical twist on a classic favorite, and it’s perfect for anyone who loves a moist, flavorful, and truly indulgent dessert. From the rich cream cheese frosting to the sweet, spiced layers of pineapple, coconut, and carrots, this cake will have your taste buds dancing in delight. Whether you’re serving it at a special occasion or just treating yourself to a little island escape, this cake is bound to be a hit!