If you’re looking for a dessert that captures the warmth and sunshine of the tropics, this Hawaiian Carrot Pineapple Cake is the perfect treat. It’s a moist, flavorful twist on classic carrot cake, made with crushed pineapple, shredded coconut, and warm spices—all topped with a rich cream cheese frosting. I tried adding a touch of toasted coconut on top, and it brought an extra layer of tropical flair that made every bite unforgettable. Perfect for spring gatherings, Easter, or any time you crave something sweet and comforting, this cake is a true celebration of flavor and texture.
Why You’ll Love This Recipe
This Hawaiian Carrot Pineapple Cake takes the beloved classic carrot cake and gives it a tropical makeover. The addition of crushed pineapple makes the cake incredibly moist while adding a subtle fruity sweetness that pairs beautifully with carrots and coconut. The spices—cinnamon, nutmeg, and a hint of ginger—create warmth and depth, while the luscious cream cheese frosting ties everything together. It’s simple to make, visually stunning, and perfect for any occasion. Whether you bake it as a layered cake, sheet cake, or cupcakes, it’s guaranteed to impress family and guests alike.
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Hawaiian Carrot Pineapple Cake – A Moist, Tropical-Inspired Dessert
- Total Time: 55 mins
- Yield: 12 servings
- Diet: Vegetarian
Description
Hawaiian Carrot Pineapple Cake is a moist, tropical twist on the classic carrot cake — packed with crushed pineapple, shredded coconut, and carrots, then topped with a luscious cream cheese frosting. It’s perfectly spiced, sweet, and irresistibly soft — ideal for celebrations or any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 cup crushed pineapple (drained)
- 1 cup shredded sweetened coconut
- 1/2 cup chopped walnuts or pecans (optional)
- For Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp pineapple juice or milk (to thin, if needed)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, whisk together sugars, oil, eggs, and vanilla until smooth and combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in grated carrots, crushed pineapple, coconut, and nuts (if using).
- Divide the batter evenly between prepared pans and smooth the tops.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- To make the frosting: Beat cream cheese and butter together until smooth. Add powdered sugar and vanilla, mixing until creamy. Add pineapple juice or milk as needed to reach desired consistency.
- Frost the cooled cake and garnish with extra coconut or chopped nuts if desired.
Notes
- Make sure to drain the crushed pineapple well to avoid excess moisture.
- This cake tastes even better the next day as the flavors meld.
- Store frosted cake covered in the refrigerator for up to 5 days.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baked
- Cuisine: Hawaiian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour: Provides structure and stability to the cake.
Baking Soda and Baking Powder: Help the cake rise and stay fluffy.
Salt: Balances the sweetness and enhances the overall flavor.
Cinnamon, Nutmeg, and Ginger: Add warmth and spice, making the cake aromatic and perfectly balanced.
Sugar: A combination of granulated and brown sugar adds sweetness and moisture.
Vegetable Oil: Keeps the cake moist and tender.
Eggs: Bind the ingredients and give the cake structure.
Carrots: Finely grated carrots add natural sweetness and texture.
Crushed Pineapple: Adds tropical flavor and incredible moisture—use canned pineapple, drained well.
Sweetened Shredded Coconut: Adds chewiness and a touch of sweetness for that Hawaiian flair.
Chopped Walnuts or Pecans (optional): For crunch and a nutty flavor.
Vanilla Extract: Enhances the sweetness and rounds out the flavors.
For the Cream Cheese Frosting:
Cream Cheese: Softened to room temperature for a smooth, creamy texture.
Butter: Adds richness and helps create a silky frosting.
Powdered Sugar: Sweetens and thickens the frosting.
Vanilla Extract: Adds flavor and warmth to the frosting.
Coconut Flakes (optional): Toasted and sprinkled on top for decoration.
Directions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan. Line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large bowl, beat together the eggs, sugar, and oil until well combined and slightly creamy. Add the vanilla extract, then stir in the crushed pineapple, shredded coconut, and grated carrots until evenly distributed.
Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix. If using, fold in chopped nuts for added texture.
Pour the batter evenly into the prepared pans and smooth the tops. Bake for 30–35 minutes (or 40–45 minutes for a 9×13 pan), or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the Frosting
Beat the softened cream cheese and butter together until light and fluffy. Gradually add the powdered sugar, one cup at a time, until smooth and creamy. Mix in the vanilla extract. Spread evenly over the cooled cake. Sprinkle toasted coconut on top for garnish.
Slice and serve your cake chilled or at room temperature—each bite is moist, tangy, and perfectly spiced.
Essential Equipment :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 10–12 servings.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Perfect for serving 10–12 people as a dessert or special occasion cake.
Storage/reheating
Store the frosted cake in the refrigerator, covered, for up to 5 days. Allow it to come to room temperature before serving for the best texture. You can also freeze the unfrosted cake layers for up to 2 months—wrap them tightly in plastic wrap and thaw overnight before frosting.
Variations and Customizations
Pineapple Coconut Layer Cake: Add a thin layer of crushed pineapple or coconut cream between the cake layers for an extra tropical surprise.
Hummingbird-Inspired Cake: Mix in mashed bananas for even more fruit flavor.
Gluten-Free Version: Substitute a 1:1 gluten-free baking flour blend for all-purpose flour.
Cupcake Style: Pour the batter into cupcake liners and bake for 18–20 minutes for adorable individual servings.
Nut-Free Option: Omit nuts and add extra shredded coconut for texture.
Coconut Cream Cheese Frosting: Replace some butter with coconut cream for a tropical twist.
Spiced Variation: Add a pinch of cloves or cardamom for a deeper, more aromatic flavor.
Citrus Boost: Add orange zest to the batter or frosting for brightness.
Pineapple Glaze: Drizzle a pineapple juice glaze over the warm cake before frosting for added sweetness.
Toasted Coconut Topping: Sprinkle toasted coconut flakes over the frosting for a beautiful finish and extra crunch.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, but make sure to finely chop it and drain any excess juice.
2. Can I make this cake ahead of time?
Absolutely! It actually tastes better the next day as the flavors develop.
3. Do I need to refrigerate the cake?
Yes, because of the cream cheese frosting.
4. Can I use whole wheat flour?
Yes, substitute half the flour with whole wheat for a denser, nuttier cake.
5. Can I make this without coconut?
Of course—the cake will still be moist and delicious.
6. How can I prevent the cake from sticking to the pan?
Use parchment paper and grease the sides and bottom generously.
7. Can I use oil alternatives?
Yes, melted coconut oil or neutral oils like canola work well.
8. How do I know when the cake is done?
A toothpick inserted into the center should come out clean or with a few moist crumbs.
9. Can I reduce the sugar?
Yes, reduce it slightly if you prefer a less sweet cake.
10. What can I serve it with?
It pairs wonderfully with a cup of coffee, tea, or a scoop of vanilla ice cream.
Conclusion
This Hawaiian Carrot Pineapple Cake brings together the best of tropical and classic baking—moist, spiced, and irresistibly rich. The combination of carrots, pineapple, coconut, and cream cheese frosting creates a dessert that’s as beautiful as it is delicious. Whether you serve it at a family celebration or as a weekend treat, every bite will transport you to a sunny island paradise. Simple to make yet decadent in flavor, it’s a cake that’s sure to become a favorite year after year.