Pineapple Carrot Coconut Cake

This Pineapple Carrot Coconut Cake is deliciously moist.  Cake layers loaded with fresh pineapple, carrot and coconut are sandwiched between cream cheese frosting. Now if you need an indication of how good this cake is, my husband LOVED it and he hates carrots, pineapple and coconut. 

I was in the mood for cake.

It has been far too long since I posted a “sweet” recipe, and I couldn’t go another day without… cake.


I’m not sure where I got this recipe from, it was one of those in a stack of a million I have printed off of the internet, but it was begging to be made so I had no problem obliging.

Now I know typically right now I should be making a pumpkin or pecan pie… But I won’t be making those until Thanksgiving… I can’t post something I’m not ready to eat… ya know?!

So since it has been in the 60’s this week and in celebration of the warm weather I give to you … Carrot Coconut Cake… totally to die for! There is a hidden ingredient that is in this cake that maybe should be in the title, but for some reason was left out. That ingredient would be pineapple. The original recipe called for a can of crushed pineapple… and if you follow this blog regularly you know I’m just not a fan of canned pineapple… nothing beats the real thing and to me super fresh pineapple is the way to go… so I made my own!

This was a fun ingredient set up. The colors really pop!

Get your ingredients ready and preheat your oven to 350 degrees!

First things first, get your pans ready. I dread this part the most, because I don’t use spray you really need to make sure you don’t miss a spot! I also trace and cut out wax paper to fit the bottom of the pans so the bottom of the cake won’t stick. But I still butter the whole cake pan! Click HERE to learn how!

Can you smell it?

This is when having a mini food processor comes in handy! Add the pineapple and puree until it measures 1 cup, adding more if needed.

Once the pineapples are crushed set it aside.

In a medium bowl add the flour, baking powder, cinnamon and nutmeg.

Whisk and set aside.

In a large bowl add the softened butter.

Add the sugar to the butter and mix on medium speed.

Stop when the butter is light and fluffy.

Next you want to incorporate three eggs.

I crack my eggs in a separate bowl so I can add them gradually, and to pick out any shells… not that I ever have to do that… I am perfect… RIIIIGHT!!

Like I said you want to add one egg at a time and mix thoroughly after each additional egg.

Look how purty!! The farm fresh eggs made this batter a bright yellow!

Now you want to alternate adding the flour mixture and milk. Start with some flour and mix…

Then add a couple of tablespoons of whole milk and mix… then repeat until all the flour and milk are used.

You should probably scrape down the sides of the bowl in between each step!

Now add all the grated carrot. I used a box grater to grate mine… you’d think I’d have learned from my zucchini bread post, but noooo… Not only did it take me forever to grate two cups of carrots but there was carrot shrapnel on the floor, counter and me… ugh. Save yourself the misery and bust out a food processor, unless you don’t have one, then GOOD LUCK and happy grating!!

Good thing Seamus the floor cleaner is nearby to get the falling pieces! Look he got something!! His whiskers are crumbed!!

When we got him as a puppy, the breeders called him Sad Eyes… yeah… well he uses those on me all the time to get treats… and they work… to well!

After adding the carrot… mix.

Now you can add the fresh crushed pineapple… mmmmm smells sooo gooooood!

Mix as well until incorporated.

Measure a heaping cup of flaked coconut.

Then add it to the batter.

Mix just until combined. Scrape the sides and bottom of the bowl to insure all ingredients are mixed well.

Divide evenly into the two greased 9 inch cake pans. Tap on the counter to settle the batter. Bake for 35 to 40 minutes or until a tester comes out clean. In my oven it only took 35 minutes. But we all have different ovens… so watch it carefully.

Let the cakes cool for 10-15 minutes in the pan before trying to remove them from the pan. Set your timer and go check your facebook, wash some dishes or do another load of laundry!

Run a knife along the edges of the cake to loosen.

Once the cakes are removed from the pan, let them cool completely before frosting.

Oh-my-goodness… I really wish you could smell this!

All right… the time has come to frost. I have already made the Classic Cream Cheese Frosting. So now I just cut some small strips of wax paper and placed them on the cake stand. The reason I do this is so that when I frost I don’t get frosting all over the cake plate. I’ll remove the strips before slicing and serving the cake.

Place one of the cake layers upside down and remove the wax paper liner.

Next dollop with a good amount of the cream cheese frosting onto the top {or bottom} of the cake.

Spread evenly leaving an “over hang” of frosting.

Carefully place the next layer {upside down} on top of the frosting.

Place the remaining cream cheese frosting on top of the second layer and spread evenly on the top and the sides of the cake.

Remove the wax paper strips and ta-dah! Now pat yourself on the back!

This cake is super moist. Now if you need an indication of how good this cake is… I’ll tell ya! My husband hates carrots, pineapple and coconut. But he loved this cake! He even made sure that I put that in this post!!

The flavors meld so well they become one in a sense. I love this cake and you will too! Just think it has all the food groups in it… so its GOTTA be healthy! 😉

*Also, when you have a cake with cream cheese frosting… make sure you store it in the refrigerator!


Enjoy! And if you give this Pineapple Carrot Coconut Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Yield: 1 two-layer cake

Pineapple Carrot Coconut Cake

Pineapple Carrot Coconut Cake
This Pineapple Carrot Coconut Cake is deliciously moist.  Cake layers loaded with fresh pineapple, carrot and coconut are sandwiched between cream cheese frosting. Now if you need an indication of how good this cake is, my husband LOVED it and he hates carrots, pineapple and coconut. 
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour


  • 2 cups unbleached all-purpose flour
  • 2-1/2 teaspoons of baking powder
  • 2 tsp. ground cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 cup (1-1/2 sticks) unsalted butter, softened
  • 1-1/2 cups granulated sugar
  • 3 large eggs
  • 1/2 cup whole milk
  • 2 cups grated carrots
  • 1 cup flaked coconut
  • 1 cup fresh pineapple, crushed
  • 1 recipe for cream cheese frosting


  1. Preheat your oven to 350°F and butter and line two 9 inch cake pans with wax or parchment paper.
  2. Mix flour, baking powder, cinnamon and nutmeg until well blended; set aside.
  3. Add a cup of fresh pineapple to a mini food processor with any juices and puree until it measures 1 cup, adding more if needed. Pineapple should be slightly chunky and resemble "canned" crushed pineapple. Set aside.
  4. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing until well blended. Add flour mixture alternately with milk, beating until well blended after each addition. Add carrots, coconut, and pineapple {walnuts too if you're using them}; mix well. Pour evenly into 2 greased 9-inch round cake pans.
  5. Bake for 35-40 minutes or until toothpick inserted in centers comes out clean. Cool in pans 10 to 15 minutes. Remove from pans; cool completely on wire racks. Place 1 of the cake layers on serving plate upside down, remove wax paper and spread with Cream Cheese Frosting. Cover with remaining cake layer {upside down} remove wax paper again and spread top and side of cake with remaining frosting. Cut a huge piece for yourself and enjoy!
  6. Like any cream cheese frosted goodie, make sure you store this cake in refrigerator.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 383 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 73mg Sodium: 240mg Carbohydrates: 75g Fiber: 3g Sugar: 47g Protein: 7g
Nutrition information isn’t always accurate.
[this post contains affiliate links.]

    Pin It

49 Responses to “Pineapple Carrot Coconut Cake”

  1. #
    I run for cake! — November 12, 2010 at 4:35 pm

    YUM! This looks amazing. Carrot cake is one of my favorites, but I've never tried it with coconut before! Love your cake plate too…I have the same one!

  2. #
    jane deere — November 12, 2010 at 4:41 pm

    This is the BEST carrot cake EVER! My mom has made this for years and my family loves it and devours it…yea, it's that good! Great post!

  3. #
    oliepants — November 12, 2010 at 5:29 pm

    Oh my! This looks amazing! I can definitely smell that pineapple! 🙂

  4. #
    Jennifurla — November 13, 2010 at 1:40 am

    OMG, what a beauty

  5. #
    Pretend Chef — November 13, 2010 at 12:52 pm

    My guy doesn't like coconut or pineapple so there is hope with you stating that your husband loved it. Your food photography is incredible!

  6. #
    Amanda — November 14, 2010 at 5:18 pm

    i've been staring at this post for the past 7 minutes…it looks so amazing, i can't stop looking! yummmm.

  7. #
    briarrose — November 15, 2010 at 12:47 am

    Looks wonderful. I've been craving a carrot cake.

  8. #
    karen — November 15, 2010 at 1:07 am

    "Simply The Best". Thank u for sharing….Karen

  9. #
    Krissyp — November 15, 2010 at 1:07 am

    I love carrot cake, pineapple, and coconut. The texture of this looks wonderful. Nice photos too! Can't wait to try this one.

  10. #
    Annie — November 15, 2010 at 1:41 am

    So pretty, I love the addition of pineapple.

  11. #
    Mary — November 15, 2010 at 2:47 am

    This looks amazing, and now I realize you weren't just eating that cream cheese icing off a spoon! I love carrot cake, but I forgot about the version with pineapple. My grandmother used to make it. I agree that fresh pineapple is light years better than canned, but have you ever tried this with fresh coconut? I did that for a cake last year and the texture was amazing.

  12. #
    buttermilkbaker — November 15, 2010 at 4:17 am

    Oh my goodness. This looks like heaven. I absolutely LOVE any and all baked goods with pineapple in them…if you've never tried adding crushed pineapple to your favorite banana bread recipe, I highly suggest it.

    Beautiful photos! Consider this bookmarked.

  13. #
    13 — November 15, 2010 at 4:18 am

    This carrot cake looks soooo yummy! I love that it has coconut in it! Mmmmm…

  14. #
    Lauren — November 15, 2010 at 2:08 pm

    Carrot cake is hands-down one of my favorite desserts, and yours looks divine! Coconut and pineapple are great additions.

    Cute pup, by the way :).

  15. #
    Xiaolu — November 16, 2010 at 3:56 am

    I love how moist that looks and the beautiful golden color.

  16. #
    mitch — January 22, 2011 at 3:13 am

    Just finished making your cake! Our friends are coming over for the weekend from Vancouver to Vancouver island and I am surprising one of them with a birthday cake (its his brithday today!) smells great, the dough was really good, im sure the rest will be even better. thanks!

  17. #
    Maria — March 14, 2011 at 4:15 pm

    I just put the cake in the oven and I realized that I forgot to put the nutmeg in! In your step by step recipe, you say to add the nutmeg, but in the regular recipe, you forgot to put nutmeg when you said to add the cinnamon!!! It's ok, I am sure that it will still taste great!

  18. #
    Laurie @simplyscratch — March 14, 2011 at 4:29 pm

    THANKS MARIA! Sometime you can proof read so much that the mistakes just don't stand out anymore! I made the correction and I'm positive the cake will still be delicious! XO

  19. #
    Laurie @simplyscratch — March 14, 2011 at 4:38 pm

    …and sometimes your finger can accidently miss the s on sometimes! LOL

  20. #
    Beth — March 30, 2011 at 12:50 am

    Made this cake a few days ago. My husband says this is the best carrot cake he's had AND he usually hates coconut. I love the cake, too – yum, yum! Thanks for the recipe!

  21. #
    Mrsblocko — April 7, 2011 at 4:59 pm

    I made this cake back in Jan but just realized that I hadn't posted a comment on here yet. For some reason my cake turned out super dense. I'm not sure where I went wrong. I wrote about it here. Any ideas where I might have gone astray?

    • Donna Corpening replied: — July 23rd, 2018 @ 1:23 pm

      You might try 1/2 stick butter and 2/3 cup applesauce in lieu of 1-1/2 sticks butter.
      You also have to adjust your oven temperature if you have a convection oven 325 vs a regular oven 350.

  22. #
    jennie — April 9, 2012 at 3:09 am

    The ingredients had so much potential, but alas, it was the heaviest, most dense (seemingly undercooked) cake of all time. What did I do wrong? I saw someone else posted a similar comment…

  23. #
    Laurie {Simply Scratch} — April 9, 2012 at 3:47 am

    Jennie~ So many things can go wrong when it comes to baking. Unfortunately unless I could have watched you in the process I have no idea. Usually over mixing, inaccurate oven temps and/or expired ingredients can be the culprits to baked goods gone bad. Sorry to hear your cake didn't turn out 🙁

  24. #
    Kaye — April 14, 2012 at 9:45 pm

    Saw this on foodgawker and tried it out yesterday… it turned out so yummy and moist! i'll be making this for my hubby's bday party next week. thank you!

  25. #
    liz — April 13, 2013 at 6:47 pm

    Is it sweetened or unsweetened coconut?

    • simplyscratch replied: — April 13th, 2013 @ 6:55 pm

      I believe it was sweetened 🙂

  26. #
    Liz — April 13, 2013 at 9:25 pm

    Is 2.5 teaspoons of baking powder accurate? It sounds like a lot? I guess I’ve just never seen that much on any recipe before. Thanks!

  27. #
    Nancy Rhodes — February 22, 2014 at 2:37 am

    I just baked this cake for my husband’s significant birthday. Fifteen years ago for his 50th birthday he requested a carrot cake from our local bakery in Doylestown, PA that he loved. We are now 3,000 miles away so I had to hit the pans. Sadly, I didn’t have all the ingredients so here are my changes. First, I had to use whole wheat flour so I separated the eggs and whipped the whites to a soft peak so the cake wouldn’t be too heavy. I folded the egg whites into the batter at the end like a chiffon cake. Next I ran out of butter so I used 1/2 butter and 1/2 coconut oil. Third, I don’t keep white sugar in the house normally so I was lucky to have some powdered sugar left over from Christmas baking. Fourth I added 2 tsp of almond extract. Finally, we are a nutty family so I used 1 cup of crushed walnuts coated in 1T of flour and stirred them into the batter. Despite all the substitutions the cake is tasty and is still light enough with a unique but moist texture. I do have cream cheese so I will make the frosting but I will add the almond extract and cover the cake with leftover coconut and crushed walnuts. Hope these changes help others especially those of us who bake after midnight.

  28. #
    sona — April 19, 2014 at 11:50 am

    Thank you for the recipe and the step by step instructions.I am going to make this today 🙂

  29. #
    krissyw — April 29, 2014 at 10:32 am

    How do you think this would work as cupcakes? Really want to make, thanks for sharing.

  30. #
    Michelle — April 29, 2014 at 11:33 pm

    This cake did not turn out for me. Like the other posts above, it turned out super dense and tasted undercooked. I did everything right. I will stick with the traditional types that use oil.

  31. #
    Jennifer Morris — May 5, 2015 at 1:52 pm

    Your blog is darling. This post about the carrot cake is so cute…I especially got a kick out of your sweet pooch in the middle. My dogs park at my feet in my kitchen whenever I am baking. Thank you for this recipe. I look forward to trying it sometime.
    God bless you!

  32. #
    Akua — October 20, 2015 at 8:20 am

    1. I know you said the secret ingredient was pineapple, but I don’t like it. Any comments on leaving it out completely?
    2. I used 1/2 teaspoon of baking powder in selfraising flour but I don’t like the results? Any help??

  33. #
    Lynn — February 28, 2016 at 6:50 pm

    my sister loves my version of carrot cake, I ‘ve never used coconut in it,but this looks so yummy,her birthday is coming up I’m going to surprise her with this. Thanks for the recipe. The photographs are delish.

  34. #
    Pam — May 8, 2016 at 8:16 pm

    This is the best carrot cake ever. The cream cheese frosting on it is to die for. My kids made this for Mother’s Day/Birthday. Thank you for making the step-by-step instructions easy for goofy teenagers to follow too.

  35. #
    randall graves — June 18, 2017 at 11:13 am

    Beating the eggs before adding them will help immensely with the problem of it being too dense. Just a fork or wisk for a minute or two. I made this with a few minor alterations and the texture was fantastic. Pre-beaten eggs is one of the best ways to incorporate an aerated micro bubble structure to your baked goods.

    • Laurie McNamara replied: — June 20th, 2017 @ 10:38 pm

      Great tips! Thanks for sharing! 🙂

  36. #
    Sara Alexander — December 15, 2017 at 8:16 pm

    Can I use canned pineapple

    • Laurie McNamara replied: — December 17th, 2017 @ 9:19 am

      I don’t see why not 🙂

  37. #
    Leeann — June 3, 2018 at 3:31 am

    This looks yummy. Would it work if I replaced the flour with coconut flour as well as the milk with coconut milk.

  38. #
    Jaymie — January 14, 2019 at 1:50 am

    I love using this recipe for cake pops!


  1. Pingback: Flórsykur og innkaupalistinn « Eygló eldarEygló eldar

  2. Pingback: Hvað á ég að baka? « Eygló eldarEygló eldar

  3. Pingback: Carrot Coconut Cake | What2Cook

  4. Pingback: Carrot Coconut Cake by Simply Scratch | Food and Everything Else

  5. Pingback: Ciasto marchewkowe z kremem twarożkowym - Wypieki Beaty - przepisy i zdjęcia

Leave a Comment