A flavorful tropical twist on classic carrot cake. This tropical carrot cake combines the sweetness of pineapple and coconut with earthiness of carrots. The layer cake is frosted with cream cheese infused with freshly grated lime zest for a pop for bright flavor.
This isn’t your ordinary carrot cake. This tropical carrot cake contains pineapple and coconut! It’s a carrot cake on a vacation in the tropics somewhere.
Traditional carrot cake is boring. This cake is different. Although it is a moist cake, it is not oily or dense. The addition of crushed pineapples and dark brown sugar help to add moisture without sacrificing the structural integrity of the cake.
Carrot Cake with Pineapple and Coconut
To me, anything with pineapples and coconut means a good time. It’s exotic and fun and just screams vacation.
The lightly toasted coconut in the cake batter imparts a subtle nutty flavor without adding the walnuts commonly found in carrot cakes. The lime zest in the frosting adds a much needed kick and zing to ordinary cream cheese.
This may not be prettiest cake, but it sure is the tastiest cake I’ve ever made. I love trying out recipes that make the old new again.
There are so many little things you can add or subtract from traditional recipes to make them modern and fresh. I see this tropical carrot cake going places. I’m sure friends and family will be asking for this come picnic and barbecue season.
In the meantime, I’ll have my slice of cake while I pretend I’m lounging underneath the palm tree enjoying the salty ocean breeze and the warm sand between my toes.
Carrot Cake Variations
- Carrot cake cinnamon rolls frosted with whipped cream cheese and topped with toasted walnuts. It’s the iconic flavors of carrot cake injected into sweet rolls!
- This layered carrot cake lightly frosted with brown sugar cream cheese. Minimally decorated with fresh carrots, this is an easy cake everyone can make!
- Celebrate spring with this walnut carrot cake topped with whipped honey cream cheese and decorated with fresh strawberries, candied radish, and rapini flowers.
Tropical Cake Recipes
- Coconut Cake with Whipped Cream Frosting
- Passion Fruit Cake
- Coconut Cream Cake
- Zucchini Coconut Cake with Lime Glaze
Tropical Carrot Cake
Ingredients
- 2 cups all-purpose flour, (260 g)
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp kosher salt
- 1 cup granulated sugar, (200 g)
- ½ cup brown sugar, , (100 g) packed
- 1 cup canola oil, (198 g)
- 3 large eggs,, room temperature
- 1 ½ tsp vanilla paste, or pure vanilla extract
- 3 cups shredded carrots,, (300 g) about 3-4 large carrots
- 6 oz can crushed pineapples, , drained
- 1 cup sweetened shredded coconut, , (85 g) lightly toasted
Lime Cream Cheese Frosting:
- 16 oz brick-style cream cheese, (454 g) room temperature
- ½ cup unsalted butter, (113 g) room temp, softened
- 1 ½ cup confectioners’ sugar, (170 g)
- zest from one lime
Additional:
- dark rum for soaking cake layers
- unsweetened coconut flakes to garnish sides of cake
Instructions
- Preheat oven to 350℉. Grease and line two 8-inch cake pans with parchment paper. Set aside.
- In a bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
- In the bowl of a stand mixer, beat together sugar, brown sugar, and oil. Add eggs and vanilla. Mix thoroughly.
- Fold in shredded carrots, crushed pineapples, and toasted coconut. Add dry ingredients in two additions and mix until just incorporated.
- Divide batter evenly between the two prepared cake pans. (Weigh out batter to ensure even cake layers.) Bake for 30-45 minutes until a toothpick inserted in center of cake comes out clean. Let cake cool in the pan for 10 minutes before unmolding. Run a knife or a small offset around the perimeter of cake before inverting. Let cake cool to room temperature on wire rack before frosting and assembly.
Lime Cream Cheese Frosting:
- In the bowl of a stand mixer, cream together cream cheese and butter on medium high speed until smooth and fluffy. Reduce speed and gradually add in confectioners’ sugar. Add lime zest. Combine to beat until frosting is smooth and spreadable.
Assembly:
- Once cakes are at room temperature, unmold and make sure layers are the same height. If necessary, cut tops of cake with a serrated cake knife.
- Place one cake round on cake board. Lightly soak cake with dark rum. Evenly spread about ½ cup of lime cream cheese frosting (or more if desired) on cake using an offset spatula. Repeat soaking and spreading frosting on second layer of cake.
- Use remaining frosting to coat sides of the cake. If desired, garnish with unsweetened coconut flakes
- Chill cake in the refrigerator until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Sounds like a great recipe. My kids are allergic to canola oil. What other oil could I use?
You can use any neutral flavored oil such as avocado oil, grape seed oil, or refined coconut oil. You may also use melted unsalted butter, but they cake will not as moist.
found you through foodgawker and defiantly going to follow you. This cake looks soo goood….. my mouth is watering
would you mind taking a look at my blog i just started out
http://siftedhappinessishomemade.blogspot.com.au/
I’m so glad you found me! Thanks, I hope you find the time to make the carrot cake :)Your blog looks great! I love the quote about the cookie in each hand!
An elegant carrot cake! What delightfully perfect spring dessert! The addition of lime zest in the frosting is inspired.
Thanks, Deb! :)
OMG! I need to try this!!
Please do!
I love everything about this carrot cake – the lime in the frosting sounds amazing!
The lime really livens the frosting :)
I absolutely love carrot cake! Hate it with walnuts and I am not a fan of raisins in it. This ones sounds a million times better. I can’t wait to make it!
I just recently became a fan of carrot cake. I don’t really like raisins in my cake either. They belong in oatmeal raisin cookies.