Ultimate Carrot Pineapple and Coconut Cake

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.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 14 Servings

Calories: 785 kcal per serving

Ingredients

2 cups - Flour
2 teaspoons - Baking soda
½ tsp - Salt
2 teaspoons - Cinnamon
3 - Eggs
2 cups - Sugar
¾ cup - Vegetable Oil
¾ cup - Buttermilk
2 teaspoons - Vanilla
2 cups - Carrot
8 ounces - Crushed pineapple
3 ½ ounces - Flaked coconut
1 cup - Pecans
1 cup - Sugar
1 ½ teaspoons - Baking soda
½ cup - Buttermilk
½ cup - Butter or margarine
1 tbsp - Light corn syrup
1 tsp - Vanilla extract
½ cup - Butter
8 ounces - Cream cheese
16 ounces - Powdered sugar
1 tsp - Vanilla extract

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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