Hawaiian Carrot Pineapple Cake

Who doesn’t love a slice of cake that’s bursting with tropical flavors? This Hawaiian Carrot Pineapple Cake is a delightful treat that takes the classic carrot cake and gives it a sunny twist with sweet pineapple and a touch of coconut. Perfect for parties, potlucks, or just because you deserve a little slice of happiness, this cake is sure to make your taste buds dance.

When I first stumbled upon the recipe for Hawaiian Pineapple Cake, I knew I had to give it a try. The combination of moist carrot cake with juicy pineapple and shredded coconut is like a mini tropical vacation in every bite. Not only does it taste amazing, but it also brings back memories of sun-soaked beach days and gatherings filled with laughter and good food. This cake is just the kind of dessert that draws people together, and trust me, it will disappear fast.

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
• 1 cup vegetable oil
• 4 large eggs
• 3 cups grated carrots (approximately 4-5 medium carrots)
• 1 cup crushed pineapple, drained
• 1 cup shredded coconut (unsweetened is best)
• 1 cup walnuts or pecans, chopped (optional)
• 1 teaspoon vanilla extract
• For frosting: 8 oz cream cheese, softened; 1/2 cup butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract

Instructions

Step 1:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to keep your cakes from sticking.

Step 2:

In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, cinnamon, and salt. Mix until well blended.

Step 3:

In another bowl, whisk together the oil, eggs, and vanilla extract until fully combined.

Step 4:

Slowly add the wet ingredients to the dry ingredients. Stir until just combined; be careful not to overmix.

Step 5:

Gently fold in the grated carrots, crushed pineapple, shredded coconut, and nuts (if using). The batter should be thick and fragrant.

Step 6:

Divide the batter evenly between the two prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Step 7:

Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Step 8:

Meanwhile, prepare the frosting by mixing the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing until well combined. Stir in the vanilla extract.

Step 9:

Once the cakes are fully cooled, place one layer on a serving plate and spread a generous amount of frosting on top. Add the second layer and frost the top and sides of the cake. Decorate with additional coconut or pineapple if desired.

Nutritional Information

This Hawaiian Carrot Pineapple Cake serves around 8 generous slices. Each slice contains approximately 350 calories, 20g of fat, 45g of carbohydrates, and 3g of protein. Of course, these numbers can vary based on exact portions and specific brands of ingredients used.

Healthier Alternatives

If you’re looking to lighten up this cake while keeping the flavors intact, consider substituting half of the oil with unsweetened applesauce. You can also use whole-grain flour instead of all-purpose flour for a nutty flavor and more fiber, or switch to a sugar substitute if you’re watching your sugar intake.

Serving Suggestions

This cake’s tropical flair pairs wonderfully with a refreshing drink. Serve it with a chilled glass of coconut water, or, for something a bit stronger, a tropical rum punch. Enjoy it alongside a light salad like my Honey Lime Fruit Salad for a perfect summer meal.

Common Mistakes

One of the most frequent missteps is over-mixing the batter, which can lead to a denser cake. Aim to mix just until the dry ingredients are moistened. Also, make sure to drain the crushed pineapple well to avoid excess moisture in the cake, which could make it soggy.

Chef’s Notes

• For extra pineapple flavor, feel free to add pineapple extract to the batter.
• This cake can be made in advance. It keeps well in the refrigerator for 3-4 days. Just make sure to cover it tightly.
• If you want to jazz it up, consider adding a layer of pineapple preserves between the cake layers.

FAQs

• Q1: Can I use fresh pineapple instead of canned?
  A1: Absolutely, just make sure to dice the fresh pineapple finely and drain it well to avoid excess moisture.
• Q2: How can I make this cake gluten-free?
  A2: Use a 1:1 gluten-free baking blend in place of all-purpose flour, and check your other ingredients for gluten.
• Q3: Can I freeze this cake?
  A3: Yes, wrap the cooled cake layers in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge before serving.

This Hawaiian Carrot Pineapple Cake is a must-try for any family get-together or just to brighten your day. When you take that first bite, you’ll understand why it’s such a cherished recipe. I can’t wait for you all to give it a whirl and enjoy this delightful slice of paradise.

Print