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Recipes
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
Pineapple
1 cup
Pineapple
crushed and drained
Brown Sugar
1 cup
Brown Sugar
Vegetable Oil
1 1/3 cups
Vegetable Oil
Coconut Extract
1/2 Tbsp
Coconut Extract
Salt
1 tsp
Baking Soda
1 Tbsp
Baking Soda
Ground Cinnamon
1/2 Tbsp
Ground Cinnamon
Sweetened Condensed Milk Frosting
Sweetened Condensed Milk
1 can
14 oz
La Lechera® 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 La Lechera® 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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