Hawaiian Carrot Pineapple Cake: A Tropical Twist on a Classic Dessert

Imagine the comforting warmth of a classic carrot cake with a tropical twist—juicy pineapple chunks and a hint of coconut for an extra layer of flavor. This Hawaiian Carrot Pineapple Cake is the perfect fusion of a traditional favorite with the flavors of a tropical getaway. It’s moist, flavorful, and finished with a rich cream cheese frosting that makes it truly unforgettable.

In this post, we’ll go over why this recipe stands out, the ingredients you need, step-by-step instructions, and helpful tips. Whether you’re a seasoned baker or new to the kitchen, you’ll find everything you need here to create a delicious, crowd-pleasing dessert.

Why You’ll Love This Hawaiian Carrot Pineapple Cake

This cake is a unique twist on traditional carrot cake, adding ingredients that make it feel like a mini tropical vacation in every bite. The pineapple keeps the cake incredibly moist, while coconut adds an extra layer of flavor that pairs beautifully with carrots and spices. Plus, it’s a versatile recipe that works well as a single-layer cake, a layered celebration cake, or even cupcakes.

Who This Recipe is For

This Hawaiian Carrot Pineapple Cake is perfect for:

Carrot cake lovers looking to try a new twist.
Anyone who enjoys tropical flavors like pineapple and coconut.
Bakers who want an impressive yet approachable dessert for family gatherings or special occasions.

This cake is also a great option for spring and summer celebrations, as it’s refreshing, light, and wonderfully moist.

Ingredients for Hawaiian Carrot Pineapple Cake

Here’s what you need to make this moist and flavorful cake:

Cake:
- Carrots, grated
- Crushed pineapple (drained)
- Shredded coconut (unsweetened)
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Cinnamon and nutmeg (for warmth and spice)
- Granulated sugar
- Brown sugar
- Eggs
- Vegetable oil (or melted coconut oil for added flavor)
- Vanilla extract
Frosting:
- Cream cheese, softened
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
- Optional: Coconut flakes or pineapple pieces for garnish

Ingredient Notes

Carrots: Grate fresh carrots for the best texture and flavor. Pre-packaged shredded carrots may be too dry.
Pineapple: Canned crushed pineapple works well, but make sure to drain it well to avoid excess moisture.
Coconut: Unsweetened shredded coconut adds a nice texture without making the cake overly sweet. You can use sweetened coconut if you prefer a sweeter flavor.

Kitchen Equipment Needed

To make this cake, you’ll need:

A mixing bowl and hand or stand mixer
Grater (for the carrots)
9×13-inch baking pan or two 9-inch round cake pans
Rubber spatula or spoon for mixing
Measuring cups and spoons