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Carrot Cake with Pineapple and Coconut

A moist and flavorful carrot cake with fresh pineapple and shredded coconut, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Batter Ingredients
  • 1.5 cups All-purpose flour This staple ingredient creates a soft and airy base for the cake.
  • 1 cup White sugar Adds the perfect amount of sweetness, complementing the natural sugars in the carrots and pineapple.
  • 2 teaspoons Baking soda Helps the cake rise beautifully, giving it a fluffy texture.
  • 0.5 teaspoon Salt Enhances the overall flavor, balancing the sweetness.
  • 2 teaspoons Cinnamon Provides a warm, aromatic spice that deepens the flavor profile.
  • 0.25 cup Vegetable oil Keeps the cake moist and tender.
  • 2 teaspoons Vanilla extract Infuses the cake with a sweet, inviting aroma.
  • 2 large Eggs (at room temperature) Contributes to the cake's richness and helps bind the ingredients.
  • 2 cups Shredded fresh carrots Offers a natural sweetness and moisture; the key ingredient in carrot cake!
  • 0.5 cup Sweetened shredded coconut Adds a tropical twist and delightful texture.
  • 1.5 cups Pineapple (diced) Provides bursts of juicy sweetness.
Frosting Ingredients
  • 2 cups Heavy cream For a rich and decadent frosting.
  • 4 oz Cream cheese Adds a tangy creaminess to the frosting.
  • 1 cup Powdered sugar Sweetens the frosting and gives it a smooth texture.
  • 1 teaspoon Vanilla extract Enhances the flavor of the frosting.
  • 0.5 teaspoon Orange zest (optional but recommended) Adds a fresh citrus note.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C) and grease your bundt pan with nonstick spray.
  2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cinnamon.
  3. In a separate bowl, whisk together eggs, vegetable oil, and vanilla extract until well combined.
  4. Add the wet mixture to the dry ingredients and fold gently.
  5. Carefully fold in the shredded carrots, coconut, and diced pineapple.
  6. Pour the cake batter into the prepared bundt pan, smoothing the top.
Baking
  1. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool on a wire rack before frosting.
Making the Frosting
  1. Whip the heavy cream at medium speed until soft peaks form.
  2. Beat together cream cheese, powdered sugar, vanilla extract, and optional orange zest until smooth.
  3. Gently mix the whipped cream into the cream cheese mixture until fully incorporated.
Assembly
  1. If using two layers, slice the tops to make them flat and spread frosting between layers.
  2. Frost the entire cake with the cream cheese frosting. Garnish as desired.

Notes

Use the freshest ingredients and eggs at room temperature for better results. Chill the frosting if it's too soft. Nuts can be added for crunch.