Christmas Hawaiian Carrot Pineapple

This moist and tropical Hawaiian carrot pineapple cake brings together the sweet warmth of spiced carrot cake and the bright island flavors of coconut and pineapple. Topped with tangy cream cheese frosting, this recipe is perfect for Christmas gatherings or any celebration craving a touch of sunshine.

I first baked this on a whim for a holiday party and was stunned at how quickly it disappeared. My family now requests it for every Christmas brunch and even summer birthdays.

Ingredients

• All-purpose flour: gives a soft yet sturdy cake base I like to use unbleached for the cleanest flavor
• Baking powder and soda: both are needed for the perfect rise look for fresh leaveners for best results
• Cinnamon and nutmeg: add cozy warmth to every bite use freshly grated nutmeg if possible for extra aroma
• Salt: balances the sweetness and wakes up the spices choose a fine-grain sea salt for best incorporation
• Granulated sugar: provides crisp sweetness while brown sugar brings rich moisture and depth opt for light brown for a subtle molasses note
• Vegetable oil: keeps the crumb tender and lets the other flavors shine use a neutral oil like canola or avocado
• Large eggs: ensure structure and richness always bake with eggs at room temperature for a smooth batter
• Grated carrots: add natural sweetness and moisture firm fresh carrots are best avoid pre-shredded for better texture
• Crushed pineapple: delivers juicy flavor and tropical flair use canned pineapple in juice and drain thoroughly
• Shredded coconut: optional for extra chew and island flavor choose unsweetened if you prefer less sweetness
• Cream cheese: for the frosting brings tang and creamy texture use full-fat for a luscious finish
• Unsalted butter: in the frosting helps make the topping ultra smooth let it soften completely before beating
• Powdered sugar: sweetens and thickens the frosting sift before using to avoid lumps
• Vanilla extract: ties all the flavors together look for pure vanilla for the best aroma
• Milk or pineapple juice: thins the frosting to a spreadable consistency either works depending on your flavor mood

Instructions

Preheat Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and prepare two nine-inch cake pans or a single nine-by-thirteen inch dish with parchment paper and a generous coating of nonstick spray This step ensures your cake releases easily after baking

Mix Dry Ingredients:

In a large mixing bowl whisk together the all-purpose flour baking powder baking soda ground cinnamon grated nutmeg and salt Take your time to evenly distribute the spices and leaveners which lays a solid foundation for flavor and structure

Mix Wet Ingredients:

In another roomy bowl combine both sugars and the vegetable oil Use a whisk to blend until everything is smooth With patience add one egg at a time whisking thoroughly between each addition This gradual method hugs plenty of air into your wet mixture resulting in a lighter crumb

Combine Wet and Dry:

Add the dry flour mixture to the wet ingredients in two to three batches Stir gently by hand with a spatula stopping as soon as the flour vanishes This step prevents overmixing and keeps your cake soft

Fold in Carrots and Pineapple:

Use a sturdy spatula to gently fold the grated carrots well-drained crushed pineapple and shredded coconut if using into the batter Distribute evenly for bursts of texture and tropical flavor in every slice

Bake:

Pour the batter into your prepared pan or pans Smooth the top with a spatula Bake on the center rack for around thirty to thirty five minutes Insert a toothpick into the center and it should come out clean or with a moist crumb or two

Cool:

Remove cake pans and let sit on a rack for ten to fifteen minutes Run a knife around the edges then carefully flip out onto the rack Peel away parchment and leave the cakes to cool completely This keeps the crumb intact for perfect slicing later

Make Frosting:

Beat the softened cream cheese and butter together on medium speed in a large bowl Beat for several minutes until light and fluffy Slowly add in powdered sugar one cup at a time for smoothness Drizzle in vanilla and enough milk or pineapple juice to reach a creamy spreadable consistency Scrape down the bowl as needed

Frost the Cake:

If you made a layer cake level the tops with a serrated knife for stability Place one layer on a plate and spread a generous amount of frosting Repeat with the second layer and cover the whole cake completely Garnish with extra coconut or toasted nuts if desired

My favorite ingredient in this cake has to be the pineapple it makes every bite juicy and flavorful Once my kids surprised me by topping the cake with fresh cherries and it turned into the centerpiece of our holiday table The combination of classic carrot cake and island flavors still brings back that memory every time I bake it

Storage Tips

To keep the cake moist refrigerate it tightly wrapped for up to five days Let it sit out a bit before serving for the creamiest frosting If unfrosted you can freeze individual slices or whole layers Just wrap well with plastic and foil thaw overnight in the fridge

Ingredient Substitutions

Gluten-free flour blends work in place of regular flour with similar texture If you run out of pineapple use drained mandarin oranges for a different fruity twist Applesauce can replace half the oil for a lighter version Coconut can be left out with no harm done

Serving Suggestions

This cake shines at Christmas but is equally lovely for birthdays Easter or summer barbecues For a richer finish try garnishing with macadamia nuts or candied ginger If you want an elegant touch pipe extra frosting along the edges and sprinkle with toasted coconut curls

Cultural and Holiday Traditions

Hawaiian carrot pineapple cake merges the classic carrot cake of American traditions with flavors popular throughout the Pacific Islands The use of pineapple and coconut reflects the festive desserts enjoyed at Hawaiian luaus and family Christmas potlucks Baking this cake feels like bringing a little island sunshine to winter gatherings

Seasonal Adaptations

Persimmon or mango can stand in for pineapple if in season Try using spiced pecans on top for winter warmth Zest a lime into the frosting for a summer version

Success Stories

I made this cake for a coworker’s going away party and it turned skeptics into believers People could not stop talking about the creamy frosting and the vivid flavors It travels well and slices cleanly which is perfect for potlucks and parties

Freezer Meal Conversion

Bake the cake in disposable aluminum pans for easy freezer storage When cool wrap tightly and freeze up to two months To serve simply thaw overnight and frost before your event This method saves so much time during the busy holiday rush

This cake adds vibrant flavor and a touch of the tropics to any celebration. It is sure to become a family favorite for holidays and sunny days alike.

Common Recipe Questions

→ How do I prevent the cake from being soggy?

Drain the crushed pineapple thoroughly before adding it to the batter to control moisture levels and maintain the right texture.

→ Can I use fresh pineapple instead of canned?

Yes, finely chop fresh pineapple and drain any excess juice before folding it in, ensuring the batter isn’t too wet.

→ Is the coconut necessary in the cake?

Coconut adds flavor and texture but is optional. The cake remains delicious without it or can be substituted with extra pineapple.

→ What is the best way to store leftovers?

Keep the frosted cake in the refrigerator, covered, for up to five days. Serve chilled or allow it to reach room temperature before serving.

→ Can the cake be made ahead?

Yes, bake the cake layers in advance and store them tightly wrapped. Frost before serving for the freshest texture and flavor.

→ What nuts pair well as a garnish?

Chopped pecans or walnuts sprinkled over the frosting add a pleasant crunch and complementary flavor to the cake.