Hawaiian Carrot Pineapple Cake Recipe

🍍 Hawaiian Carrot Pineapple Cake Recipe 🍍

Tropical vibes in every bite! This Hawaiian Carrot Pineapple Cake combines the classic warmth of a carrot cake with the sweetness of pineapple and coconut for a moist, decadent dessert topped with tangy cream cheese frosting. Perfect for any celebration or a taste of the tropics at home!

Ingredients

For the Cake:

• 2 cups all-purpose flour 🌾
• 2 tsp baking powder 🧁
• ½ tsp baking soda 🧁
• ½ tsp salt 🧂
• 1 ½ tsp cinnamon 🌿
• ½ tsp nutmeg (optional) 🌰
• 4 large eggs 🥚
• 1 ½ cups granulated sugar 🍬
• 1 cup vegetable oil 🫒
• 2 tsp vanilla extract 🌿
• 1 ½ cups grated carrots 🥕
• 1 cup crushed pineapple, drained 🍍
• ½ cup unsweetened shredded coconut 🥥
• ½ cup chopped walnuts or pecans (optional) 🌰

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened 🧀
• ½ cup unsalted butter, softened 🧈
• 4 cups powdered sugar 🍩
• 1 tsp vanilla extract 🌿

Instructions

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C).
• Grease and flour two 9-inch round cake pans to prevent sticking.

2. Make the Cake Batter:

1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
2. In a large bowl, beat eggs and sugar until light and fluffy.
3. Add the vegetable oil and vanilla extract, mixing until fully incorporated.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in grated carrots, crushed pineapple (drained), shredded coconut, and nuts (if using).

3. Bake the Cake:

1. Divide the batter evenly between the prepared cake pans.
2. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
3. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

4. Make the Cream Cheese Frosting:

1. In a large bowl, beat softened cream cheese and butter together until smooth and creamy.
2. Gradually add powdered sugar and vanilla extract, beating until fluffy.

5. Assemble the Cake:

1. Place one cake layer on a serving plate and spread a layer of frosting over the top.
2. Add the second cake layer on top and frost the top and sides with the remaining frosting.
3. Garnish with extra shredded coconut or chopped nuts if desired.

6. Serve and Enjoy:

• Slice into this moist, tropical dessert and savor every bite!

Tips for the Perfect Hawaiian Carrot Pineapple Cake

1. Use Fresh Ingredients: Freshly grated carrots and pineapple add the best texture and flavor.
2. Drain Pineapple Thoroughly: Excess liquid can make the batter too wet, so drain crushed pineapple well.
3. Room Temperature Ingredients: Ensure eggs, cream cheese, and butter are at room temperature for smooth mixing.
4. Customize Garnish: Add toasted coconut or edible flowers for an extra festive look.

FAQs About Hawaiian Carrot Pineapple Cake

Q: Can I make this cake ahead of time?
A: Yes! Bake the cake layers a day ahead, wrap tightly, and frost before serving.

Q: Can I substitute the nuts or coconut?
A: Absolutely! Omit the nuts or use raisins for a different texture. You can also skip the coconut if preferred.

Q: How do I store leftovers?
A: Store the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving.

Troubleshooting Common Issues

Issue: Cake layers are too dense.
Solution: Avoid overmixing the batter; stir just until combined.

Issue: Frosting is too runny.
Solution: Chill the frosting for 10-15 minutes to firm it up before spreading.

Issue: Cake sticks to the pans.
Solution: Ensure pans are well-greased and floured, or line with parchment paper.

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