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Tropical Hawaiian Carrot Pineapple Cake

Hawaiian Carrot Pineapple Cake

A moist and flavorful carrot cake packed with tropical pineapple, coconut, and crunchy nuts, all topped with a luscious cream cheese frosting.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 672
Ingredients Method Notes

Ingredients
  

For the Cake
  • 250 g plain flour
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 200 g light brown soft sugar
  • 3 large free-range eggs at room temperature
  • 180 ml sunflower oil or other neutral vegetable oil
  • 1 tsp vanilla extract
  • 250 g carrots peeled and finely grated
  • 227 g tin of crushed pineapple in juice well-drained
  • 80 g desiccated coconut
  • 100 g walnuts or pecans roughly chopped
For the Cream Cheese Frosting
  • 150 g unsalted butter softened
  • 300 g icing sugar sifted
  • 300 g full-fat cream cheese cold from the fridge

Method
 

  1. Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Grease and line two 20cm (8-inch) round cake tins with baking parchment.
  2. Combine Dry Ingredients: In a large mixing bowl, sift together the plain flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, and salt. Add the light brown sugar and give it a quick whisk to break up any lumps.
  3. Mix Wet Ingredients: In a separate jug or bowl, whisk the eggs, sunflower oil, and vanilla extract until they are well combined.
  4. Create the Batter: Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until just combined. Be careful not to overmix at this stage. A few floury streaks are fine.
  5. Fold in the Good Stuff: Gently fold in the grated carrots, well-drained crushed pineapple, desiccated coconut, and chopped walnuts. I find that using a large metal spoon or a spatula with a figure-of-eight motion works best for this, as it keeps the batter light.
  6. Bake the Cakes: Divide the batter evenly between your two prepared tins and smooth the tops. Bake on the middle shelf of the preheated oven for 35-40 minutes. The cakes are ready when a skewer inserted into the centre comes out clean and the sponges spring back when gently pressed.
  7. Cool Completely: Let the cakes cool in their tins for about 10 minutes before carefully turning them out onto a wire rack to cool completely. It is crucial they are fully cool before you attempt to frost them.
  8. Make the Frosting: While the cakes cool, make the frosting. In a large bowl, beat the softened butter with an electric mixer until pale and creamy. Gradually add the sifted icing sugar, beating well after each addition. Add the vanilla, then add the cold cream cheese all at once. Beat on a medium-low speed for just a minute or so, until the frosting is smooth and thick. Do not overbeat, or it may become runny.
  9. Assemble Your Cake: Place one cake layer on your serving plate or cake stand. Spread about half of the frosting evenly over the top. Place the second cake layer on top and spread the remaining frosting over the top and sides, creating smooth or rustic swirls as you prefer. You can decorate with extra chopped walnuts or a sprinkle of toasted coconut.

Notes

Store the cake in an airtight container in the refrigerator for up to 4 days. For best flavor and texture, allow slices to come to room temperature before serving.