Pineapple Carrot Coconut Cake
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Simply Scratch · by Laurie McNamara★ 5.0 (6)

Pineapple Carrot Coconut Cake

NUTRITION · PER SERVING145M COOK
CAL 26%·PRO 14%
CARBS 81G63% OF CAL
3G FIBER24G OTHER53G TOTAL SUGAR
FAT 19G33% OF CAL
12G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist, spiced cake loaded with crushed pineapple, carrot, and coconut, topped with a lemony pineapple glaze. Tropical flavors make this an interesting take on carrot cake.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 20 ounces crushed pineapple (drained well - reserve liquids)
  • 2½ cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt (sea salt or pink himalayan)
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup unsalted butter (melted and cooled slightly)
  • 1¼ cups granulated sugar
  • 3 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • 2 cups carrot (grated)
  • 1 cup sweetened shredded coconut
  • 1½ cups powdered sugar (sifted)
  • 1/4 teaspoon ground mace
  • 1 teaspoon lemon zest
  • 2 tablespoons pineapple juice (reserved from making the cake)
PREP
35M
SODIUM
422MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.