Table of contents
1. What is Hawaiian Carrot Pineapple Cake
Think of this cake as the mellow cousin of conventional carrot cake—only better. Hawaiian Carrot Pineapple Cake blends carrots, crushed pineapple, coconut, and sometimes nuts, baked into a soft, moist cake and topped with dreamy cream cheese frosting.
The result? A sweet treat that feels warm, natural, and comforting, all at once.
It’s not too fancy, but it feels special. Like a backyard luau in cake form.
2. Why This Cake Is So Popular
Let’s be honest: a lot of carrot cakes get boring.
But this one? It’s a crowd-pleaser.
- Moist and tender: Pineapple adds natural sweetness and moisture.
- Flavor-packed: With spices, carrots, and coconut, every bite is interesting.
- Perfect for any occasion: Ideal for birthdays, potlucks, or rainy days at home.
You know those desserts where everyone quietly goes back for seconds? This is one of them.
3. The Ingredients That Make It Special
Let’s break down what makes this cake so magical:
- Carrots 🥕: Freshly grated, not pre-shredded. Adds texture and color.
- Crushed Pineapple 🍍: Canned or fresh—but always juicy.
- Coconut 🥥: Shredded, sweetened or unsweetened. Adds that tropical flavor.
- Warm spices: Cinnamon, nutmeg, and sometimes a touch of ginger.
- Cream cheese frosting: Tangy, sweet, and oh-so-smooth.
These ingredients work together like a great beach band—each playing its part perfectly.
4. Choosing the Right Pineapple
You might wonder: Fresh or canned?
Canned crushed pineapple (in juice, not syrup) is the go-to. It’s consistent, easy to use, and doesn’t overpower the flavor.
Just be sure to drain it slightly—but not completely. You need some juice to keep the cake moist and tender.
If using fresh pineapple, finely chop and pulse it in a food processor for a crushed texture. But honestly, the canned version is just as delicious—and way easier.
5. The Carrots: Grated, Not Pureed
This is important: Grate your carrots by hand.
Pre-shredded carrots from the store are usually too dry and coarse. Hand-grated carrots are fresher, juicier, and soften beautifully in the batter.
Aim for a medium-fine grate—not too chunky, not too mushy.
6. Coconut: The Tropical Secret
Here’s where the island vibes really kick in. Shredded coconut adds chewiness and flavor, but not in an overwhelming way.
You can use:
- Sweetened coconut for a more dessert-like flavor.
- Unsweetened coconut for a lighter, more natural taste.
- Or toast it lightly for a nuttier twist.
7. Optional Add-ins: Nuts & Raisins
This is where you get to personalize it!
- Chopped walnuts or pecans add crunch.
- Golden raisins or chopped dates add sweetness and texture.
Feel free to skip these if you’re going nut-free or keeping it simple.
The base cake is delicious enough on its own.
8. The Cream Cheese Frosting
The frosting deserves its own spotlight.
It’s the perfect finish to this tropical treat. Here’s what makes it special:
- Softened cream cheese (room temperature is key)
- Butter for richness
- Powdered sugar for sweetness
- Vanilla extract for depth
Want to make it even more Hawaiian?
Add a splash of pineapple juice to the frosting for a tropical hint!
9. Baking Tools You’ll Need
Good news: You don’t need fancy tools. Here’s what to grab:
- Large mixing bowls
- Hand or stand mixer
- Rubber spatula
- Box grater (for carrots)
- 9×13-inch baking pan or two 9-inch round pans
- Cooling rack
That’s it! Just basic tools and a little love.
10. Step-by-Step: How to Make It
Let’s walk through it together:
Step 1: Preheat the oven
Preheat to 350°F (175°C). Grease and flour your pan or line it with parchment paper.
Step 2: Mix dry ingredients
In one bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and any other spices.
Step 3: Combine wet ingredients
In another bowl, mix eggs, oil, sugar, and vanilla. Stir in grated carrots, crushed pineapple (with some juice), and coconut.
Step 4: Combine everything
Slowly add the dry ingredients to the wet. Stir just until combined. Fold in nuts or raisins if using.
Step 5: Bake
Pour the batter into your pan. Bake for 40–50 minutes or until a toothpick comes out clean.
Step 6: Cool and frost
Let the cake cool completely before spreading on that luscious cream cheese frosting.
Step 7: Slice and serve!
Serve with coffee, tea, or maybe a tropical fruit punch 🍹.
11. Pro Tips for Moist Cake Every Time
Moisture is the name of the game. Here’s how to win it:
- Don’t overmix the batter—just stir until ingredients are combined
- Use oil instead of butter in the batter for a softer crumb
- Don’t overbake. Start checking at 40 minutes
- Keep some pineapple juice in the mix—don’t squeeze it bone dry
12. Variations to Try
Want to get creative? Here are a few fun spins:
- Gluten-free version: Use a 1:1 gluten-free flour blend
- Mini cupcakes: Perfect for parties
- Layered cake: Bake in round pans and stack with frosting between
- Tropical spice cake: Add allspice or clove for extra warmth
13. Serving Suggestions
This cake is rich—so a little goes a long way. Serve it with:
- A cup of iced coffee or chai latte
- Fresh pineapple slices on the side
- A scoop of vanilla ice cream (yes, please)
- A sprinkle of toasted coconut on top
Perfect for summer cookouts or cozy winter nights.
14. How to Store Hawaiian Carrot Cake
This cake actually tastes even better the next day.
- Room temp (unfrosted): Up to 2 days, covered
- Fridge (frosted): Up to 5 days in an airtight container
- Freezer: Freeze slices individually for up to 3 months. Wrap tightly in plastic and foil
Let thaw overnight in the fridge and enjoy like it’s day one.
15. Final Thoughts
The beauty of Hawaiian Carrot Pineapple Cake is that it brings people together.
It’s simple enough for a family dinner and special enough for a celebration. The blend of pineapple, carrots, coconut, and cream cheese frosting is unforgettable.
If you’ve never baked this cake, let this be your sign. It’s simple, delicious, and just unique enough to stand out.
One bite and you’ll be hooked.
So—what are you waiting for? Go grab that grater and get tropical! 🌴
Hawaiian Carrot Pineapple Cake: Tropical Flavor Explosion
Equipment
- Large Mixing Bowl
- Hand Mixer or Stand Mixer
- Box Grater
- Rubber Spatula
- 9×13-inch Baking Pan
- Wire Cooling Rack
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 tsp baking soda
- 0.5 tsp salt
- 2 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 1.5 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups grated carrots freshly grated
- 1 cup crushed pineapple lightly drained
- 0.75 cup shredded coconut sweetened or unsweetened
For the Frosting
- 8 oz cream cheese softened
- 0.5 cup unsalted butter softened
- 3 cups powdered sugar sifted
- 1 tsp vanilla extract
- 1 tbsp pineapple juice optional, for flavor
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or line with parchment paper.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat eggs, oil, sugar, and vanilla. Stir in grated carrots, crushed pineapple, and coconut.
- Gradually add dry ingredients to the wet mixture and stir until just combined.
- Pour the batter into the prepared pan and bake for 40–50 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely before frosting.
- For the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and optional pineapple juice. Beat until fluffy.
- Spread frosting evenly over the cooled cake. Garnish with extra coconut or pineapple if desired.
Video
Notes
FAQs
1. Can I make Hawaiian Carrot Pineapple Cake ahead of time?
Yes! In fact, the flavor deepens if made a day in advance. Just store it in the fridge, tightly covered.
2. Can I use fresh pineapple instead of canned?
Absolutely. Just crush it well and drain slightly. Canned is more convenient, but both work.
3. Is it okay to skip the coconut?
Sure! The cake will still be moist and tasty. Coconut adds a tropical note, but it’s optional.
4. How do I know when the cake is done baking?
Stick a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s done.
5. Can I freeze this cake?
Yes. Slice it and wrap each piece tightly. It freezes beautifully for up to 3 months.
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