Name: Ultimate Carrot Pineapple and Coconut Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 14 Servings
Cuisine: American

It is a Keeper Verified

February 18, 2026

This Ultimate Carrot Pineapple and Coconut Cake is a dream come true! This isn’t your average carrot cake – it’s a flavor explosion that combines the warm spices of classic carrot cake with the juicy sweetness of pineapple and the delightful chew of coconut. This cake is perfect for any occasion, from potlucks to birthdays. It’s sure to impress your guests with its unique flavor profile and beautiful presentation. Plus, it’s surprisingly easy to make! With a few simple ingredients and some basic baking knowledge, you can whip up this show-stopping dessert in no time.

Ultimate Carrot Pineapple and Coconut Cake cover

From the Cook

1/5

Ultimate Carrot Pineapple and Coconut Cake

It is a Keeper Verified

Ingredients

WarningMilk and 6 other allergens identified

Instructions

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Instructions

Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour wax paper. Set pans aside.

Stir together first 4 ingredients.

Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth.

Add flour mixture, beating at low speed until blended.

Fold in carrot and next 3 ingredients.

Pour batter into prepared cake pans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.

During the last 5 minutes of baking, begin making glaze.

Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat.

Boil, stirring often, 4 minutes.

Remove from heat, and stir in vanilla.

Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes.

Remove from pans, and cool completely on wire racks.

To make the frosting, beat butter and cream cheese at medium speed with an electric mixer until creamy.

Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.

Spread frosting between layers and on top and sides of cake.

This cake is best if you refrigerate it for at least 4-6 hours before serving.

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Tips & Tricks (5)

Moisture Magic 💦
Drain crushed pineapple thoroughly to prevent excess moisture that could make your cake dense and soggy. Pat the pineapple with paper towels to remove as much liquid as possible before folding into the batter.
Nut Prep Perfection 🥜
Toast pecans before adding them to the batter to intensify their flavor and prevent them from sinking to the bottom of the cake. Lightly coat chopped pecans in a bit of flour before mixing to help them distribute evenly.
Cream Cheese Frosting Finesse 🧀
Ensure cream cheese and butter are at exactly room temperature for the smoothest, lump-free frosting. Beat the cream cheese and butter separately before combining to achieve the most velvety texture.
Carrot Grating Technique 🥕
Use the fine side of a box grater for carrots to create delicate, moist shreds that will distribute evenly throughout the cake. Avoid using pre-shredded carrots, as they can be too dry and lack moisture.
Coconut Coating Trick 🥥
For a beautiful finish, press additional flaked coconut into the sides of the frosted cake while it's still slightly soft. This creates a stunning, professional-looking presentation that adds texture and visual appeal.

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About the Cook

It is a Keeper

Hi! I’m Christina… welcome to my kitchen! It’s so nice to meet you! I share tried and true recipes that anyone can make. I believe, if you can read, you can cook.