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

How to Make Hawaiian Carrot Pineapple Cake

Follow these easy steps to create this delightful cake:

1. Prepare the Cake Batter:
   • Preheat your oven to 350°F (175°C) and grease your baking pan(s).
   • In a large mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
   • In another bowl, mix together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth.
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   • Fold in the grated carrots, drained pineapple, and shredded coconut until well distributed.
2. Bake the Cake:
   • Pour the batter into the prepared pan(s) and spread evenly.
   • Bake for 30-35 minutes (for a 9×13 pan) or 25-30 minutes (for 9-inch round pans) or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool completely in the pan(s) on a wire rack.
3. Make the Cream Cheese Frosting:
   • In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
   • Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
4. Assemble the Cake:
   • Once the cake is completely cool, spread the frosting evenly on top (or between layers if making a layer cake).
   • Garnish with coconut flakes or pineapple pieces, if desired.
5. Serve and Enjoy: Slice the cake and enjoy a taste of the tropics!

Pro Tips for Perfect Hawaiian Carrot Pineapple Cake

• Drain the Pineapple Well: Excess moisture can make the cake too dense or soggy, so press the pineapple gently with paper towels after draining.
• Avoid Overmixing: Mix the batter just until combined to keep the cake light and fluffy.
• Chill the Frosting: If your frosting is too soft to spread, chill it in the refrigerator for 10-15 minutes before frosting the cake.

Variations and Substitutions

• Nuts: Add a handful of chopped walnuts or pecans for extra texture.
• Cupcakes: Divide the batter into a muffin tin for Hawaiian Carrot Pineapple Cupcakes. Bake for 18-22 minutes or until a toothpick comes out clean.
• Lighter Frosting: For a lighter option, swap the cream cheese frosting for a dusting of powdered sugar or a dollop of whipped coconut cream.

Storing and Serving Hawaiian Carrot Pineapple Cake

Store this cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best texture and flavor. This cake also freezes well; wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator or at room temperature.