Pin It The first snow had just started falling when I decided to bake something that felt like sunshine. There's something wonderfully rebellious about making a tropical cake in the middle of December, watching those flakes drift down while your kitchen fills with the scent of coconut and warm spices.
My sister raised an eyebrow when she saw the ingredients on my counter last Christmas Eve. By the time she took her first bite of the frosted cake, she was already planning to make it for her New Years Eve party. Sometimes the most unexpected dishes become the ones everyone talks about long after the plates are empty.
Ingredients
- All-purpose flour: The structure that holds all those tropical additions together without becoming dense
- Baking powder and soda: Work together to give the cake its tender rise despite the heavy add-ins
- Ground cinnamon and nutmeg: These warming spices bridge the gap between holiday tradition and island flavors
- Salt: Just enough to make all the other flavors pop without tasting salty
- Granulated and brown sugar: The combination gives both sweetness and a subtle caramel depth
- Vegetable oil: Keeps the cake moist longer than butter would, essential for this style
- Eggs: Room temperature eggs will incorporate better into the oil mixture
- Grated carrots: Use the finest grater you have for better distribution and texture
- Crushed pineapple: Drain it really well, pressing out excess juice to prevent a soggy cake
- Shredded coconut: Toast it beforehand if you want an extra layer of nutty flavor
- Cream cheese: Absolutely must be softened to room temperature for smooth frosting
- Unsalted butter: Lets you control the salt level in your frosting
- Powdered sugar: Sifting it first prevents lumps that would ruin the silky texture
- Vanilla extract: Pure vanilla makes a noticeable difference in the frosting
- Milk or pineapple juice: Start with one tablespoon, add more only if needed for consistency
Instructions
- Preheat your oven and prepare the pans:
- Line your pans with parchment paper and grease the sides thoroughly, getting into all the corners.
- Whisk together all the dry ingredients:
- Spend a full minute whisking to evenly distribute the leavening and spices throughout the flour.
- Combine the sugars and oil:
- Whisk until the mixture looks smooth and glossy, then add eggs one at a time until fully incorporated.
- Mix wet and dry ingredients gently:
- Fold the dry mixture into the wet just until you no longer see flour pockets, being careful not to overwork the batter.
- Add the tropical mix-ins:
- Fold in the carrots, pineapple, and coconut until they're evenly distributed without crushing the pineapple pieces.
- Bake until perfectly set:
- The cake is done when a toothpick comes out clean and the edges just start to pull away from the pan sides.
- Cool completely before frosting:
- Let the cakes rest in their pans for about 10 minutes, then cool fully on a wire rack.
- Make the frosting:
- Beat the cream cheese and butter until no lumps remain, then gradually add powdered sugar.
- Frost and finish:
- Apply the frosting generously and add any garnishes you like while it's still soft.
- Chill before slicing:
- Thirty minutes in the refrigerator helps the frosting set and makes cutting cleaner slices easier.
Pin It 
Last year I brought this cake to a cookie exchange and watched people circle back to the dessert table three or four times. There's something magical about seeing snow falling outside while taking a bite of something that tastes like warm sunshine.
Making It Ahead
This cake actually develops more flavor when it sits overnight. The spices deepen and the moisture distributes more evenly throughout the crumb. I've learned to bake it the day before a gathering, wrap it well, and frost it the morning of the event for the best texture and flavor.
Frosting Tips
If your frosting feels too stiff, add liquid one teaspoon at a time. It's easier to thin than to thicken again. I once added too much pineapple juice and ended up with frosting that refused to stay put on the sides of the cake.
Serving Suggestions
This cake needs nothing more than a cup of coffee or a cold glass of milk to be perfect. But if you want to dress it up for a special occasion, a sprinkle of toasted coconut or some crushed pecans on top makes it look festive.
- Cut the cake with a sharp knife dipped in hot water for clean slices
- Let refrigerated cake sit at room temperature for 20 minutes before serving
- The unfrosted cake layers can be frozen for up to three months
Pin It Whether it's for a holiday potluck or just a Tuesday treat, this cake has a way of making any day feel like a celebration.
Recipe Questions & Answers
- → Can I make this cake ahead of time?
Absolutely. In fact, the flavors improve when made a day ahead. Store the unfrosted cake wrapped tightly at room temperature overnight, or frost and refrigerate for up to 5 days. Bring to room temperature before serving for the best texture and flavor.
- → Is crushed pineapple necessary or can I use chunks?
Crushed pineapple works best because it distributes evenly throughout the batter, providing consistent moisture in every bite. If you only have chunks, pulse them briefly in a food processor or chop finely before adding. Be sure to drain well to prevent the batter from becoming too wet.
- → What's the best way to frost this cake?
Wait until the cake is completely cool to room temperature before frosting—otherwise the frosting will melt and slide off. For clean slices, chill the frosted cake for 30 minutes before cutting. Use an offset spatula for smooth, even application, and consider piping decorative borders if serving for special occasions.
- → Can I substitute the coconut?
Yes, shredded coconut is optional. If you're not a fan or have allergies, simply omit it. The cake remains delicious with just the carrot and pineapple combination. Some bakers add chopped pecans or walnuts instead for crunch and nutty flavor that complements the spices beautifully.
- → Why do I need both granulated and brown sugar?
The combination creates optimal texture and flavor. Granulated sugar provides structure and helps the cake rise properly, while brown sugar adds moisture and a subtle molasses depth that enhances the warm spices. Using both results in a tender, moist crumb that stays fresh longer.
- → Can I bake this as a sheet cake instead of layers?
Certainly. A 9×13-inch baking dish works perfectly and is even easier for casual gatherings. The baking time remains similar, though start checking for doneness around 28-30 minutes since the batter is spread thinner. Frost directly in the pan for a rustic, home-style presentation.