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SideChef
Recipes
Shellfish-Free
Pineapple Coconut Carrot Cake
Recipe

17 INGREDIENTS • 12 STEPS • 1HR 10MINS

Pineapple Coconut Carrot Cake

4.5
2 ratings
The best way to carrot cake is to Pineapple Coconut Carrot Cake!
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Pineapple Coconut Carrot Cake
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Olive and Artisan
Hi, I'm Karlee! Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
https://www.oliveandartisan.com/
The best way to carrot cake is to Pineapple Coconut Carrot Cake!
1HR 10MINS
Total Time
$2.63
Cost Per Serving
Ingredients
Servings
8
US / Metric
Carrot
3 cups
Shredded Carrots
Pineapple
1 cup
Pineapple
crushed and drained
Egg
5
Eggs
Granulated Sugar
1 cup
Granulated Sugar
Brown Sugar
1 cup
Brown Sugar
Vegetable Oil
1 1/3 cups
Vegetable Oil
Vanilla Extract
1 tsp
Vanilla Extract
Coconut Extract
1/2 Tbsp
Coconut Extract
All-Purpose Flour
3 cups
All-Purpose Flour
Salt
1 tsp
Salt
Baking Soda
1 Tbsp
Baking Soda
Ground Cinnamon
1/2 Tbsp
Ground Cinnamon
Sweetened Condensed Milk Frosting
Unsalted Butter
2 cups
Unsalted Butter
Sweetened Condensed Milk
1 can
(14 oz)
Sweetened Condensed Milk
Coconut Extract
1/2 Tbsp
Coconut Extract
Powdered Confectioners Sugar
1 1/2 cups
Powdered Confectioners Sugar
Unsweetened Coconut Flakes
1/2 cup
Unsweetened Coconut Flakes
for topping
or Sweetened Coconut Flakes
Nutrition Per Serving
VIEW ALL
Calories
1462
Fat
92.6 g
Protein
13.7 g
Carbs
146.3 g
Add to plan
logo
Pineapple Coconut Carrot Cake
Save
author_avatar
Olive and Artisan
Hi, I'm Karlee! Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
https://www.oliveandartisan.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Grease three 8-inch cake pans or two 9-inch cake pans and set aside.
step 3
Put Carrots (3 cups) and Pineapple (1 cup) in a food processor and pulse on low until carrots are rice-sized.
step 4
Using a standing mixer with a paddle attachment, mixed processed carrots, pineapple, Eggs (5), Granulated Sugar (1 cup), Brown Sugar (1 cup), Vegetable Oil (1 1/3 cups), Vanilla Extract (1 tsp), and Coconut Extract (1/2 Tbsp) until combined.
step 5
Mix the All-Purpose Flour (3 cups), Salt (1 tsp), Baking Soda (1 Tbsp), and Ground Cinnamon (1/2 Tbsp) together and add to the wet mixture.
step 6
Mix together for one minute and pour the batter evenly into the prepared cake pans.
step 6 Mix together for one minute and pour the batter evenly into the prepared cake pans.
step 7
Bake on the middle rack of the preheated oven for 40-45 minutes (for three 8-inch pans) or until a toothpick comes out clean from the center. Or, for 50-55 minutes for two 9-inch cake pans.
step 8
Let the cake cool in the pans for at least 10-15 minutes before removing and cooling on a rack. Be careful when removing, as it's a delicate cake.
step 9
Make the frosting. In a standing mixer with the whisk attachment on high speed, whip Unsalted Butter (2 cups), Coconut Extract (1/2 Tbsp) and another pinch of salt together until the color becomes pale, about 5 minutes.
step 10
Scrape down the sides of the bowl. Reduce mixer speed to medium, and slowly drizzle the Sweetened Condensed Milk (1 can) into the butter. Whip for another minute.
step 11
Add the Powdered Confectioners Sugar (1 1/2 cups). Whip mixture again until smooth and combined.
step 11 Add the Powdered Confectioners Sugar (1 1/2 cups). Whip mixture again until smooth and combined.
step 12
Layer the frosting with the cooled cakes and sprinkle the top with Unsweetened Coconut Flakes (1/2 cup).
step 12 Layer the frosting with the cooled cakes and sprinkle the top with Unsweetened Coconut Flakes (1/2 cup).
Tags
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Shellfish-Free
Kid-Friendly
Easter
Vegetarian
Dessert
Mother's Day
Spring
Summer
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