Pineapple Carrot Coconut Cake with Coconut Cream Cheese Frosting
Servings: 1 9x13 cake
Ingredients
*Cake*
- 3 cups flour
- ¾ cup granulated sugar
- 1 ½ cup light brown sugar
- 1 teaspoon baking powder
- 2 teaspoon baking soda
- 1 ½ tbs cinnamon
- ¾ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ginger
- 1 cup vegetable oil
- 5 eggs
- 1 tbs vanilla
- 2 cups finely grated carrots I like to put mine in the food processor
- 1 8 oz can crushed pineapple in juice drained
- 1 cup shredded sweetened coconut
*Coconut Cream Cheese Frosting*
- 8 oz cream cheese room temperature
- ½ cup unsalted butter room temperature
- 4 cups confectioner's sugar
- 1 ½ teaspoon coconut extract/flavoring
- ¼ teaspoon salt or to taste
- 1 tbs milk
- optional: ¼-1/2 cup toasted coconut for garnish
Instructions
- Preheat oven to 350 degrees. Grease a 9x13" pan very well. Set aside.
- Whisk the flour, granulated sugar. brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger all together very well. Make a well in the center and add oil, eggs and vanilla. Beat the batter until just combined but smooth, don't over-mix. Fold in the grated carrots, crushed pineapple and shredded coconut with a rubber spatula or spoon. Batter will be thick.
- Pour the batter into prepared baking dish and bake for 40-50 minutes. Start checking cake at 35 and check every 2 minutes after that (everybody's oven is different). Cake is done when a toothpick inserted into the center comes out with just a few moist crumbs. Allow cake to cool completely.
- Frosting:
- Beat the cream cheese and butter until smooth with no lumps. Add in the coconut flavoring and mix until smooth. Add salt and powdered sugar 1 cup at a time on low until combined. Pour in milk. Whip frosting for another minute or so until smooth and creamy. Frost completely cooled cake and top with optional toasted coconut.