Coconut Carrot Pineapple Cake: A Tropical Hug in Every Bite

This Coconut Carrot Pineapple Cake is perfect when you’re craving something comforting, flavorful, and just a little tropical.

You know those recipes that feel like a warm hug from the inside out? This Coconut Carrot Pineapple Cake is one of them. It’s the kind of dessert that makes you pause, close your eyes, and say, “Oh wow…” after the first bite. Whether you’re baking for Easter brunch, a spring get-together, or just because you need a little sunshine on your plate, this cake checks all the boxes—moist, flavorful, and topped with dreamy cream cheese frosting.

And here’s the best part: it’s easier to make than you’d think. No layers of fuss, no fancy techniques—just good old-fashioned mixing, baking, and spreading love (and frosting).

Why You’ll Love This Coconut Carrot Pineapple Cake

This cake is like if your favorite moist Coconut Carrot Pineapple Cake packed its bags and moved to the tropics.

Between the crushed pineapple, sweet shredded coconut, and tender grated carrots, every bite is bursting with flavor and texture. Plus, the velvety carrot cake with cream cheese frosting takes it right over the top. It’s cozy enough for Grandma’s kitchen and cute enough for your Pinterest board.

Whether you’re looking for a fresh spring dessert idea or something to steal the show on Easter Sunday, this beauty fits the bill.

Ingredients You’ll Need

Let’s keep things simple—you probably already have most of these hanging out in your pantry and fridge:

For the Cake:

All-purpose flour
Baking powder & baking soda
Ground cinnamon & nutmeg
Granulated sugar + brown sugar (yes, both!)
Vegetable oil
Eggs
Vanilla extract
Grated carrots (freshly grated is best!)
Crushed pineapple (drain it well)
Sweetened shredded coconut
Chopped walnuts or pecans (optional but lovely)

For the Cream Cheese Frosting:

Cream cheese
Unsalted butter
Powdered sugar
Vanilla
Pineapple juice or milk (to get that perfect spreadable texture)

How to Make It (Spoiler: It’s Easy!)

1. Preheat & Prep

Crank your oven to 350°F and grease a 9×13-inch baking dish (or two 8-inch rounds if you’re feeling fancy). A little parchment paper on the bottom helps with easy cake removal.

2. Mix the Dry Stuff

In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. Mix the Wet Stuff

In a separate large bowl, beat the oil with both sugars, eggs, and vanilla until smooth and a little glossy.

4. Bring It All Together

Add the dry mixture to the wet one in batches, stirring gently. Then fold in your carrots, pineapple, coconut, and nuts (if you’re using them). The batter will smell amazing already—resist the urge to taste it!

5. Bake It

Pour the batter into your prepared pan(s) and bake for 35–40 minutes. If you’re using round pans, start checking at the 25-minute mark. You’ll know it’s ready when a toothpick comes out clean and your kitchen smells like dessert paradise.

6. Cool & Frost

Let the cake cool completely (tough, I know). Meanwhile, whip up your frosting: beat the cream cheese and butter until smooth, then add the powdered sugar, vanilla, and a splash of pineapple juice or milk. Spread over the cooled cake and—voilà!

Tips for the Best Tropical Carrot Cake

Freshly grate your carrots: Pre-shredded ones tend to be dry and less flavorful. A few extra minutes = major payoff.
Drain the pineapple well: Too much juice can make your cake soggy. You want moisture, not mush.
Don’t overmix: Just stir until everything is combined. Overmixing can make your cake dense.
Chill before slicing: If you want those Instagram-worthy squares, pop the frosted cake in the fridge for 20–30 minutes first.

A Little Backstory (Because Food is Personal)

I first made this Coconut Carrot Pineapple Cake version for an Easter potluck years ago, after my youngest declared regular carrot cake “too boring.” So, I threw in some coconut and pineapple and hoped for the best. That first slice disappeared in seconds—and the second one? My husband hid it in the fridge behind the ketchup. It’s been our go-to Easter carrot cake ever since!

If you love this, you might also enjoy this Classic Carrot Cake Recipe or this Pineapple Upside Down Cake for more spring-inspired baking.

FAQs About This Coconut Carrot Pineapple Cake

Can I make this cake ahead of time?
Absolutely! Bake the cake a day ahead and frost the next day. It actually gets even better overnight.

Can I use fresh pineapple instead of canned?
You sure can, just chop it very finely and drain excess juice. Canned is more convenient, though.

How do I store leftovers?
Keep it covered in the fridge. It’ll stay moist for 3–4 days (if it lasts that long!).

Can I make this without nuts?
Yep! Just skip them—no need to adjust the rest of the recipe.

Whether you’re baking for a holiday or just treating yourself to something sweet and sunshine-y, this Coconut Carrot Pineapple Cake will hit the spot. It’s the ultimate twist on a classic that feels like a vacation in dessert form.

I can’t wait to hear what you think of this Coconut Carrot Pineapple Cake—it might just become your new favorite spring dessert!

So grab your mixing bowl, turn up your favorite playlist, and let’s bake some joy today.

And if you’re hungry for more cozy treats, check out this Pineapple Pound Cake Recipe There’s something for every sweet tooth. 💛

Coconut Carrot Pineapple Cake: 1 Easy Recipe That Tastes Like a Tropical Vacation