9 Tropical & Unforgettable Hawaiian Carrot Cake with Coconut Icing Secrets

Thank you for being here, my friend This one makes me smile just thinking about it. I just whipped up this Hawaiian Carrot Cake with Coconut Icing, and let me tell you — it’s like a tropical getaway in every slice. Imagine a classic, ultra-moist carrot cake, but with sunny Hawaiian vibes: crushed pineapple, warm spices, tender carrots, and a dreamy coconut icing that melts right into the cake.

This is the kind of dessert you bring to a gathering and instantly get asked for the recipe. It’s cozy and bright, familiar yet special — exactly how I love my cakes.

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Overview of Hawaiian Carrot Cake with Coconut Icing

This cake takes everything we love about traditional carrot cake and gives it a tropical spin. Pineapple adds moisture and sweetness, coconut brings texture and aroma, and the coconut icing ties it all together with a light, island-inspired finish.

Why You’ll Love This Cake

• Incredibly moist and tender crumb
• Tropical flavors without being overpowering
• Perfect balance of spice, sweetness, and coconut
• Great for holidays, potlucks, and celebrations
• Even better the next day

What It Tastes Like

Classic carrot cake warmth with juicy pineapple, subtle coconut flavor, and a creamy icing that tastes like sunshine.

Full Ingredient List (Complete & Detailed)

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Hawaiian Carrot Cake

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 3 large eggs, room temperature
• ¾ cup vegetable oil
• ½ cup crushed pineapple, drained slightly
• 2 cups finely grated carrots
• ½ cup shredded sweetened coconut
• ½ cup chopped walnuts or pecans (optional)
• 2 teaspoons vanilla extract

Creamy Coconut Icing

• 8 oz (225 g) cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract
• 2–3 tablespoons coconut milk (or heavy cream)
• ¼ cup shredded coconut, for topping

Tools You’ll Need

• Mixing bowls
• Hand mixer or stand mixer
• 9×13-inch baking pan or two 9-inch round pans
• Box grater (for carrots)
• Rubber spatula
• Cooling rack

Substitutions & Variations

• Swap walnuts for macadamia nuts
• Use unsweetened coconut for less sweetness
• Make cupcakes (bake 18–22 minutes)
• Add a splash of rum to the icing (adults only )

How to Make Hawaiian Carrot Cake with Coconut Icing

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This cake comes together beautifully — just take your time and enjoy the process

1. Prep the Oven

Preheat oven to 350°F (175°C). Grease and line your pan(s).

2. Mix Dry Ingredients

Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. Mix Wet Ingredients

In a large bowl, beat sugars, eggs, oil, pineapple, and vanilla until smooth.

4. Combine

Add dry ingredients to wet and mix just until combined.

5. Fold in Add-Ins

Gently fold in carrots, coconut, and nuts (if using).

6. Bake

Pour batter into pan(s). Bake 35–40 minutes, until a toothpick comes out clean.

7. Cool Completely

Let cake cool fully before icing.

How to Make Coconut Icing

1. Beat cream cheese and butter until smooth and fluffy.
2. Add powdered sugar gradually.
3. Mix in vanilla, coconut extract, and coconut milk.
4. Spread generously over cooled cake.
5. Sprinkle with shredded coconut.

What to Serve with Hawaiian Carrot Cake

• Hot coffee or iced latte
• Fresh pineapple or mango slices
• Lightly sweetened whipped cream
• A sunny afternoon and good company

Tips for Cake Perfection

• Drain pineapple lightly — not bone dry
• Use freshly grated carrots (not pre-shredded)
• Don’t overmix the batter
• Chill cake briefly before slicing for clean cuts

Storage Instructions

• Room temperature: 1 day, covered
• Refrigerator: Up to 5 days
• Freezer: Freeze unfrosted cake up to 2 months

General Information

Carrot cake has long been a celebration cake, and tropical variations like this are popular in island-inspired baking. Pineapple was traditionally added for moisture during leaner times — today, it’s all about flavor and texture.

Frequently Asked Questions

Can I make this cake ahead of time?
Yes — it tastes even better the next day.

Can I skip the coconut?
You can, but it adds that Hawaiian charm.

Is this cake very sweet?
It’s well-balanced, not overly sweet.

Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend.

Conclusion

This Hawaiian Carrot Cake with Coconut Icing is joyful, comforting, and just a little bit magical. It’s the perfect blend of classic carrot cake and tropical escape — one slice and you’re transported.

If you love cozy cakes with a twist, try these next:

• Healthy Carrot Cake Baked Oatmeal → https://poulef.com/healthy-carrot-cake-baked-oatmeal/
• Banana Walnut Cake → https://poulef.com/banana-walnut-cake/
• Protein Cookie Dough → https://poulef.com/protein-cookie-dough/
• Oatmeal Cottage Cheese Cookies → https://poulef.com/oatmeal-cottage-cheese-cookies/
• Flourless Banana Muffins → https://poulef.com/flourless-banana-muffins/

Interactive Corner

Did you bake this tropical beauty?
Leave a review and share your slices on Pinterest https://www.pinterest.com/poulefrecipe/
Your sunny bakes always brighten my day

Nutritional Information (Approx. Per Slice)

Calories	Carbs	Protein	Fat	Sugar
430 kcal	52g	6g	22g	38g

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