Hawaiian Carrot Pineapple Cake –– A Tropical Twist on a Classic Favorite Recipe
If you love the comforting flavors of carrot cake but crave something a little more vibrant and sun-kissed, this Hawaiian Carrot Pineapple Cake – A Tropical Twist on a Classic Favorite is absolutely for you. Bursting with juicy pineapple, shredded coconut, and the perfect touch of spice, this cake transforms traditional carrot cake into a tropical celebration with every bite. Imagine moist layers filled with grated carrots and chopped nuts, frosted with a luscious cream cheese glaze that balances sweetness and tang beautifully. It’s familiar yet exciting, a sure way to brighten up any occasion with a luscious escape to a tropical paradise.
Ingredients You’ll Need
Getting the perfect balance of flavors and textures starts with simple, wholesome ingredients that work harmoniously in this recipe. Each component plays a vital role in creating moisture, spice, and that irresistible tropical flair, making every bite a delight.
- 2 cups all-purpose flour: The foundation for a tender crumb in your cake layers.
- 2 cups granulated sugar: Sweetness that melts into the batter, enhancing the tropical fruits.
- 1 teaspoon baking soda: Helps the cake rise perfectly while keeping it light.
- 1 teaspoon baking powder: Adds an extra lift so your cake stays fluffy.
- 1 teaspoon ground cinnamon: Warm spice that pairs beautifully with carrots and pineapple.
- 1/2 teaspoon salt: Balances flavor and elevates the sweet and savory notes.
- 1 cup vegetable oil: Keeps the cake moist and tender without being greasy.
- 4 large eggs: Provide structure and richness to the batter.
- 2 cups grated carrots: The classic carrot cake element adds texture and natural sweetness.
- 1 cup crushed pineapple, drained: The star of this tropical twist, infusing juicy brightness.
- 1 cup shredded coconut: Adds tropical flavor and chewy texture.
- 1 cup chopped walnuts (optional): For added crunch and a nutty depth.
- 8 ounces cream cheese, softened: Key to the rich and tangy frosting that finishes the cake perfectly.
- 1/2 cup unsalted butter, softened: Works with the cream cheese to create a silky frosting texture.
- 4 cups powdered sugar: Sweetens the frosting to dreamy perfection.
- 1 teaspoon vanilla extract: Adds a subtle aromatic essence to the frosting.
How to Make Hawaiian Carrot Pineapple Cake– A Tropical Twist on a Classic Favorite
Step 1: Prepare the Oven and Pans
First things first, preheat your oven to 350°F (175°C). This ensures the oven reaches the perfect temperature while you prepare the batter. Grease and flour two 9-inch round cake pans to prevent sticking and to help the cakes come out cleanly after baking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together all the dry ingredients: flour, sugar, baking soda, baking powder, cinnamon, and salt. This blend not only gives the cake its structure but layers in all those warm, familiar baking scents that make carrot cake so comforting.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat together the vegetable oil and eggs until well blended and smooth. This creates a silky base for your batter. Then, stir in the grated carrots, crushed pineapple, shredded coconut, and chopped walnuts if you’re using them. This mixture brings the tropical flavors and textures front and center.
Step 4: Bring It All Together
Gently fold the wet ingredients into the dry mixture until just combined. This step is crucial to keep the batter light and airy – overmixing can make the cake tough, so a gentle hand will pay off with moist, tender layers.
Step 5: Bake to Perfection
Divide the batter evenly between the two prepared pans and smooth the tops with a spatula. Pop them into your preheated oven and bake for 25 to 30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean, signaling those layers are perfectly cooked and moist inside.
Step 6: Cool Before Frosting
Allow the cakes to cool in their pans for about 10 minutes. Then carefully turn them out onto wire racks and let them cool completely. Patience here is key because frosting warm cakes can turn into a melty mess—but it’s all worth the wait.
Step 7: Make the Dreamy Cream Cheese Frosting
While the cakes cool, whip together the frosting by beating the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until you have a fluffy, luscious frosting that’s also tangy and sweet—exactly what this cake needs to shine.
Step 8: Assemble and Decorate
Spread a generous layer of frosting on top of one cake layer, then place the second layer on top. Cover the top and sides with the remaining frosting, smoothing it out beautifully. If you want to amp up the tropical vibe, sprinkle some extra shredded coconut or small pineapple chunks on top as a garnish.
How to Serve Hawaiian Carrot Pineapple Cake – A Tropical Twist on a Classic Favorite
Garnishes
To really highlight the tropical flair, finish your cake with a sprinkle of toasted shredded coconut or a few pineapple tidbits on top of the frosting. Not only does this add a pop of color, but it also adds an extra layer of texture and natural sweetness that enhances every slice.
Side Dishes
This cake pairs beautifully with a simple cup of freshly brewed coffee or a light tropical smoothie on the side to continue the theme. If serving for a party, consider fresh fruit skewers or a pineapple salsa to keep the tropical energy alive on the table.
Creative Ways to Present
For a festive look, serve the cake on a bamboo tray or a large platter lined with banana leaves to evoke those island vibes. You can also serve individual slices with a scoop of coconut or pineapple ice cream for a fun, indulgent twist that will impress guests every time.
Make Ahead and Storage
Storing Leftovers
Leftover cake is best stored in an airtight container in the refrigerator to keep the cream cheese frosting fresh and prevent the cake from drying out. Properly stored, it will stay moist and delicious for 3 to 4 days, making it a perfect treat for the next morning or an afternoon snack.
Freezing
If you want to save this cake for longer, you can freeze it. Wrap each layer tightly in plastic wrap, then in aluminum foil, and store in an airtight freezer bag. The cake layers freeze well for up to 2 months. Thaw in the refrigerator overnight before frosting or serving.
Reheating
Carrot cake is best enjoyed chilled or at room temperature, so reheating is usually not necessary. If you prefer it slightly warm, remove the frosting and heat a slice gently in the microwave for about 10 to 15 seconds, then add the frosting back on before enjoying.
FAQs
Can I substitute the walnuts with other nuts?
Absolutely! Pecans or macadamia nuts work wonderfully if you want a change or have preferences. Just make sure they are chopped and toasted lightly to enhance their flavor and crunch.
Do I need to drain the pineapple?
Yes, draining the crushed pineapple is important to avoid adding excess moisture to your batter, which can make the cake soggy. A well-drained pineapple keeps the texture just right.
Can I make this cake gluten-free?
Definitely! Swap the all-purpose flour for a gluten-free baking blend that includes xanthan gum. The flavor and texture will stay delicious with this tropical twist, but just keep an eye on the baking time as it might vary slightly.
Is the shredded coconut sweetened or unsweetened best?
Unsweetened shredded coconut is preferable to prevent the cake from becoming overly sweet, as the pineapple and sugar provide plenty of sweetness. It also offers a more natural, toasted coconut flavor.
How long can I keep the frosted cake at room temperature?
Because of the cream cheese frosting, it’s best not to leave the cake out at room temperature for more than 2 hours to keep it safe and fresh. After that, refrigerate any leftovers promptly.
Final Thoughts
This Hawaiian Carrot Pineapple Cake – A Tropical Twist on a Classic Favorite is such a joyful recipe to have on hand whenever you want to share something unique yet comfortingly familiar. It brightens up any occasion with flavors that whisk you straight to a sunny beachside. Trust me, once you try it, this delightful cake will become one of your cherished go-to recipes for celebrations or simply because you deserve a sweet tropical treat.
Print
– A Tropical Twist on a Classic Favorite Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Hawaiian Carrot Pineapple Cake combines the moistness of classic carrot cake with a tropical twist of pineapple and shredded coconut. This vibrant cake is layered with a creamy cream cheese frosting, making it a perfect dessert for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients and Mix-Ins
- 1 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1 cup chopped walnuts (optional)
Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, ground cinnamon, and salt until well combined.
- Combine Wet Ingredients and Add-ins: In a separate bowl, beat the vegetable oil and eggs until thoroughly blended. Stir in the grated carrots, crushed pineapple (drained), shredded coconut, and optional chopped walnuts.
- Incorporate Wet into Dry: Gently fold the wet mixture into the dry ingredients, stirring just until combined to avoid overmixing, ensuring a tender cake texture.
- Fill Cake Pans: Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake the Cakes: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Cakes: Allow the cakes to cool in their pans for 10 minutes, then carefully turn them out onto wire racks to cool completely to room temperature.
- Prepare Frosting: While cakes cool, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is fluffy.
- Assemble and Frost: Place one cooled cake layer on your serving plate and spread a thick layer of frosting on top. Place the second cake layer over it and frost the top and sides evenly. Garnish with additional shredded coconut or pineapple pieces if desired.
Notes
- Make sure to drain the pineapple well to prevent excess moisture in the cake.
- For a nut-free version, simply omit the walnuts.
- Using fresh grated carrots adds more moisture and flavor but pre-shredded carrots work in a pinch.
- You can substitute vegetable oil with melted coconut oil for extra tropical flavor.
- The cake can be stored covered in the refrigerator for up to 5 days.
- Bringing the cream cheese and butter to room temperature is key for smooth frosting.
- To make ahead, bake the cakes a day before and frost the next day for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
Keywords: Hawaiian carrot cake, pineapple carrot cake, tropical carrot cake, cream cheese frosting cake, coconut carrot cake
