Tropical Hawaiian Carrot Pineapple Cake with Cream Cheese Frosting

What’s This All About?

Okay, so I was making regular carrot cake one day and thought, “You know what would make this even better? A vacation to Hawaii!” Since I couldn’t afford a plane ticket, I decided to bring Hawaii to my kitchen instead. This cake is basically carrot cake’s fun, tropical cousin who just got back from a beach vacation. We’re talking sweet pineapple, toasted coconut, a hint of lime, and all the warm spices that make carrot cake amazing. It’s like taking a bite of sunshine, and trust me, everyone’s going to want the recipe.

Why You’ll Fall in Love with This Cake

Listen, I’ve made A LOT of cakes in my day, and this one is special:

• It’s got that perfect moist, tender texture that carrot cake is famous for, but with a tropical twist that makes it feel totally fresh.
• The pineapple keeps it super moist (goodbye, dry cake disasters!), and the coconut adds this amazing subtle sweetness.
• You get all the comfort of traditional carrot cake but with flavors that make you feel like you’re on vacation.
• It’s impressive enough for special occasions but easy enough for a random Tuesday when you need cake in your life.
• The cream cheese frosting is pure heaven – tangy, creamy, and not too sweet.
• It actually gets better after a day or two (if it lasts that long).
• Perfect for spring and summer gatherings when you want something different from the usual desserts.

Everything You Need

For the Cake:

• 2 cups all-purpose flour (don’t pack it down when measuring)
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon (the good stuff, not the dusty old jar from 2015)
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg (fresh grated if you’re feeling fancy)
• 1/4 teaspoon ground ginger (adds that warm, tropical vibe)
• 4 large eggs, room temperature (they mix better when they’re not fridge-cold)
• 1 1/2 cups granulated sugar
• 1/2 cup packed brown sugar (light or dark, whatever you have)
• 1 1/4 cups vegetable oil (don’t substitute butter here – the oil keeps it super moist)
• 2 teaspoons vanilla extract
• 3 cups finely grated carrots (about 1 pound – use the small holes on your grater)
• 1 cup crushed pineapple, drained (save that juice for a tropical drink later!)
• 1 cup sweetened shredded coconut (toasted is even better if you have time)
• 1/2 cup chopped walnuts or pecans (optional, but highly recommended)
• Zest of 1 lime (this is the secret ingredient that makes it pop!)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened (full fat, because we’re not messing around)
• 1/2 cup butter, softened (also full fat – this isn’t the time for diet substitutions)
• 4 cups powdered sugar (sift it if it’s lumpy)
• 2 teaspoons vanilla extract
• 1 tablespoon fresh lime juice (brightens everything up)
• Pinch of salt (trust me on this)

For the Decorations (Optional but Fun):

• Extra toasted coconut flakes
• Pineapple wedges
• Lime zest
• Edible flowers if you’re feeling tropical and fancy

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Let’s Make Some Magic

Prep Work (10 minutes):

1. Preheat your oven to 350°F. Grease two 9-inch round cake pans and dust with flour, or line the bottoms with parchment paper. Don’t skip this step – nobody wants cake stuck to the pan.
2. If you’re toasting your coconut (and you should!), spread it on a baking sheet and toast for 5-7 minutes until golden. Keep an eye on it – coconut goes from perfect to burnt in about 30 seconds.
3. Grate your carrots using the fine side of a box grater. I know it’s a pain, but pre-shredded carrots are usually too thick and don’t give you that perfect texture.

Making the Batter (15 minutes):

4. In a medium bowl, whisk together flour, baking soda, cinnamon, salt, nutmeg, and ginger. Set aside.
5. In a large bowl, beat the eggs until they’re light and fluffy (about 2 minutes with an electric mixer). Gradually add both sugars and beat until well combined.
6. Slowly drizzle in the oil while beating – don’t dump it all in at once or you’ll have a weird, separated mess. Add vanilla and lime zest.
7. Add the dry ingredients in three parts, mixing just until combined after each addition. Don’t overmix or your cake will be tough!
8. Fold in the grated carrots, drained pineapple, toasted coconut, and nuts (if using) with a wooden spoon or spatula. The batter will be thick and chunky – that’s exactly what you want.

Baking Time (45-55 minutes):

9. Divide the batter evenly between your prepared pans. I use a kitchen scale to make sure they’re even, but eyeballing it works too.
10. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Don’t overbake – the pineapple will keep it moist, but you don’t want it dry.
11. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. And I mean COMPLETELY – warm cake will melt your frosting.

Making the Frosting (10 minutes):

12. Make sure your cream cheese and butter are actually soft – not melted, not cold, but properly softened. If you forgot to take them out early, cut them into small pieces to help them soften faster.
13. Beat the cream cheese and butter together until fluffy and smooth (about 3-4 minutes). Scrape down the bowl a few times.
14. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add vanilla, lime juice, and salt. Beat until it’s smooth and pipeable. If it’s too thick, add a tiny bit more lime juice. Too thin? Add more powdered sugar.

Assembly Time (15 minutes):

15. Place one cake layer on your serving plate. Spread about 1/3 of the frosting on top, going all the way to the edges.
16. Add the second layer and frost the top and sides with the remaining frosting. Don’t worry about making it perfect – a slightly rustic look is totally fine for this cake.
17. If you’re decorating, sprinkle with toasted coconut, add some lime zest, or arrange pineapple wedges around the base. Make it as tropical as your heart desires!

Serving This Beauty

• This cake is amazing at room temperature, but honestly? It’s pretty fantastic straight from the fridge too. The cold frosting against the moist cake is incredible.
• Serve with a strong cup of coffee or a tropical drink (mai tai, anyone?).
• For an extra special touch, serve each slice with a small scoop of vanilla ice cream or coconut sorbet.
• If you’re feeling really fancy, drizzle each plate with a little passion fruit or mango sauce.
• This cake is perfect for spring and summer parties, Easter brunch, Mother’s Day, or whenever you need to transport people to a tropical paradise.

Mix It Up

Feeling adventurous? Try these variations:

• Coconut Cream Version: Add a layer of coconut pastry cream between the cake layers. Pure heaven.
• Spiced Up: Add a pinch of cardamom and a tiny bit of cayenne for a subtle heat that plays beautifully with the tropical flavors.
• Macadamia Nut Upgrade: Swap the walnuts for chopped macadamia nuts for that authentic Hawaiian vibe.
• Rum Cake Style: Brush the cake layers with a simple syrup made with a splash of dark rum.
• Individual Cakes: Make cupcakes instead! Bake for 18-22 minutes and top with frosting and toasted coconut.
• Healthier-ish: Substitute half the oil with unsweetened applesauce. It won’t be quite as moist, but still delicious.

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Storage and Make-Ahead Tips

• This cake keeps beautifully covered in the refrigerator for up to 5 days. The flavors actually meld and get better after the first day.
• You can freeze the unfrosted cake layers wrapped tightly for up to 3 months. Thaw completely before frosting.
• The frosting can be made 2-3 days ahead and stored in the fridge. Let it come to room temperature and give it a quick beat before using.
• Whole frosted cake can be wrapped and refrigerated overnight – just add any decorations right before serving.
• Leftover slices freeze really well wrapped individually. Perfect for when you need a piece of tropical sunshine in the middle of winter.

Questions Everyone Asks

Q: Can I use fresh pineapple instead of canned?
A: You can, but you’ll need to chop it super fine and maybe cook it down a bit first to remove some moisture. Canned crushed pineapple is actually perfect for this recipe because it’s the right texture and sweetness level.

Q: My frosting is too soft/runny. What did I do wrong?
A: Probably your cream cheese or butter was too warm, or your kitchen is hot. Pop the whole bowl in the fridge for 20-30 minutes, then beat it again. If it’s still too soft, add more powdered sugar gradually.

Q: Can I make this as a sheet cake instead?
A: Absolutely! Use a 9×13 pan and bake for about 35-45 minutes. You’ll have enough frosting to cover the top, or make a bit more if you want to frost the sides too.

Q: I don’t like coconut. Can I leave it out?
A: Sure, but you’re missing out! If you really can’t do coconut, try adding more nuts or even some mini chocolate chips. The texture won’t be quite the same, but it’ll still be delicious.

Q: How do I know if my carrots are grated fine enough?
A: Use the small holes on your box grater – the pieces should be thin and delicate, not chunky. If you have a food processor, the grating disk works great too.

Q: This seems like a lot of oil. Can I reduce it?
A: The oil is what makes this cake incredibly moist and gives it that perfect texture. You could substitute up to half with unsweetened applesauce, but don’t go more than that or you’ll sacrifice the amazing moistness that makes this cake special.

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