Moist Coconut Carrot Cake With A Hint of Tropical Flavor

Coconut carrot cake is one of those desserts that feels a little special but is still easy to make. This moist sheet cake is filled with shredded carrots, crushed pineapple, and sweetened coconut, which gives it a soft texture and just a hint of tropical flavor. And my favorite part is that it bakes in a simple 9 x 13 pan, so it is perfect when you need a dessert that feeds a group. The pineapple keeps the cake incredibly moist, and the coconut adds a little sweetness that pairs perfectly with cream cheese frosting.

A slice of carrot cake with creamy white frosting and shredded coconut on top sits on a plate with a fork. Small bowls of shredded coconut, walnuts, and grated carrots are in the background. this for later
Make this coconut carrot cake when you need a moist one-pan dessert with tropical flavor and neat squares that are easy to serve for gatherings.
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I’ve set this one out for Sunday dinners, church potlucks, and spring gatherings when I want a fancy-feeling cake without stacking layers or fussing with decoration. I bake it in a 9 x 13 pan, slice it into squares, and set it on the table. People help themselves and usually come back for another piece.

Ingredients That Make This Cake So Moist

Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card at the bottom of this post.

A baking tray with ingredients in bowls and loose: flour, sugar, oil, eggs, grated carrot, crushed pineapple, walnuts, shredded coconut, ground cinnamon, ground ginger, and vanilla extract.
  • Carrots: Shred whole carrots for the batter. They blend into the cake as it bakes and keep the crumb soft.
  • Sweetened Shredded Coconut: Use the bagged sweetened coconut found in the baking aisle. It blends into the batter and leaves small strands throughout the cake.
  • Crushed Pineapple: Use canned crushed pineapple and include the juice. 
  • All-Purpose Flour: Standard all-purpose flour gives the cake structure, so it holds together when sliced.
  • Eggs: Let the eggs sit at room temperature before mixing. They combine more easily with the oil and sugar when they are not cold.
  • Nuts: Walnuts or pecans both work well here. Chop them into small pieces so they spread through the batter without sinking.
A tray with powdered sugar in a bowl, a bottle of vanilla extract, a bottle of coconut extract, a stick of salted butter, a block of cream cheese, and a bowl of shredded coconut.
  • Cream Cheese: Use full-fat cream cheese and let it soften fully at room temperature so it mixes smoothly without small lumps. For more tips, this guide on easy ways to quickly soften cream cheese can help.
  • Butter: The butter should also be softened before mixing so it blends evenly with the cream cheese.

Substitutions You Might Want To Use

If you are not a fan of raisins, no problem, just leave them out. You could also swap walnuts for pecans in this recipe. Unsweetened shredded coconut can replace the sweetened shredded coconut for a less sweet flavor. If you don’t have coconut extract on hand, the cream cheese frosting can be made with vanilla extract alone.

How To Make Coconut Carrot Cake

This batter mixes in a few bowls and bakes in one pan. Once it’s cooled, the frosting goes on thick and the toasted coconut finishes the top.

A white bowl filled with shredded orange carrots and white coconut, placed on a light surface.

Shred the carrots. In a medium bowl, combine shredded carrots, sweetened shredded coconut, and crushed pineapple with its juice. Stir together and set aside.

A white mixing bowl filled with flour and a blue-handled whisk resting on top, set on a light pink surface.

In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and ginger. Whisk until evenly blended and set aside.

Combine the eggs, vegetable oil, granulated sugar, and vanilla extract in another bowl.
Whisk until the mixture looks smooth.

Add half of the dry ingredients to the wet ingredients and stir just until combined. Stir in the remaining dry ingredients until no white streaks remain.

A white mixing bowl contains a smooth yellow-orange batter being whisked with a light blue-handled whisk, set on a light-colored surface.
A white mixing bowl filled with light brown batter is shown on a pale surface. A white spatula rests in the bowl, partially covered with the smooth, swirled batter.

Fold in the carrot, coconut, and pineapple mixture, then stir in the chopped nuts. Pour the batter into the prepared baking dish and spread it into an even layer.

Bake until a toothpick inserted in the center comes out clean, about 30 to 40 minutes.
Let the cake cool in the pan for 1 hour before frosting.

A white mixing bowl filled with carrot cake batter and a white spatula resting inside, shown from above on a light surface.
A white rectangular baking dish filled with an uncooked mixture of shredded carrots, ground meat, and sauce, ready to be baked.

Cream Cheese Frosting for Carrot Cake

A mixing bowl filled with creamy, whipped mixture, with an electric hand mixer resting inside the bowl.

In a stand mixer or large bowl, beat the cream cheese and butter until smooth. Add the vanilla extract and coconut extract and mix until blended.

Gradually add powdered sugar until the frosting is thick and smooth.

Spread shredded coconut and chopped nuts on a baking sheet. Bake at 350 degrees until lightly toasted, shaking the pan once or twice. Let cool.

Spread the cream cheese frosting over the cooled cake.

A white mixing bowl filled with creamy, whipped frosting. A metal spatula with a black handle rests on top of the frosting inside the bowl.
A baked cake in a square white dish with dollops of white frosting being spread with a spatula. A small bowl of shredded coconut sits nearby on a white surface.
A white baking dish filled with shredded cheese or coconut on top of a casserole, surrounded by small bowls of shredded carrots and walnuts, set on a pastel plaid towel.

Sprinkle the toasted coconut over the top, then slice and serve.

Frosting Tip: Make sure the cream cheese and butter are very soft before mixing, so the frosting turns smooth.

Helpful Tips for the Best Coconut Carrot Cake

Shredded Carrots: My arm got tired of shredding the carrots with my box grater. The next time I made this, I used my food processor’s grating blade. Much easier.

This batter also works in two 9-inch round cake pans, if you prefer, instead of baking it in a 9 x 13 pan.

The batter also works for cupcakes. Start checking them earlier since they bake faster than a full cake. If you want a cute little bite-sized option for the same flavor vibe, my carrot cake cookies using cake mix are a simple pick for dessert trays.

The frosting spreads best once the cake has cooled completely.

A slice of carrot cake topped with cream cheese frosting and shredded coconut sits on a plate, with the rest of the cake in a baking dish and bowls of walnuts and shredded carrots in the background.

Hospitality with Coconut Carrot Cake

This tropical carrot cake would be so fun to serve as the centerpiece of a simple Hawaiian Island Paradise get-together. Set a breezy island mood with simple touches like palm-leaf napkins, fresh flowers, woven placemats, and soft beachy music in the background, then place the 9×13 pan of cake on a wooden board, sliced into squares so guests can help themselves easily. Around it, you could keep the table bright and tropical with a bowl of fruit salad with honey lemon dressing, a batch of sweet creamy pineapple dip for easy snacking, a big pitcher or punch bowl inspired by these easy party punch ideas for fun, fruity sipping. 

Around a table like this, it’s easy to see the heart behind Colossians 3:14, which reminds us that love is the thread that holds everything together. Sometimes that love is expressed in small, everyday ways such as sharing homemade food, lingering around the table, and enjoying meaningful conversation with the people around us.

Bake coconut carrot cake for company when you want a simple tropical cake with soft crumbs, thick frosting, and an easy pan to carry. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help! You can also snap a photo and tag @intentionalhospitality on Instagram.💛 I love seeing your creations!

A slice of carrot cake with cream cheese frosting and shredded coconut on top sits on a white plate, with bowls of shredded coconut, walnuts, and grated carrots in the background.
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Gina Dickson

Tropical Coconut Carrot Cake

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 12 slices
Coconut Carrot Cake is a 9 x 13 sheet cake made with shredded carrots, crushed pineapple, sweetened coconut, and warm spices for a soft, moist crumb. It is topped with a thick cream cheese frosting and optional toasted coconut for a little crunch.
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Ingredients
 

For the Carrot Cake

  • 2.5 cups freshly shredded carrots
  • 1 cup sweetened shredded coconut
  • 1 cup crushed pineapple, canned, do not drain
  • 2.5 cups all-purpose flour
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1.5 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 4 eggs, room temperature
  • 1 cup vegetable oil
  • 2 cups white granulated sugar
  • 2 teaspoon vanilla extract
  • ½ cup chopped nuts, such as walnuts or pecans

For the Cream Cheese Frosting

  • 2 packages cream cheese, 8 ounces each (full fat recommended – softened to room temperature)
  • 8 tablespoon butter, softened to room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 5 cups powdered sugar, adjust based on your preferred level of sweetness by adding more or less

Toppings (optional)

  • Sweetened shredded coconut, toasted and cooled

Instructions
 

Prepare the Pan and Oven

  • Preheat the oven to 350 degrees Fahrenheit.
  • Lightly grease a 9 x 13 inch rectangular baking dish that is about 2 inches deep. Line the bottom with parchment paper if desired, then grease and flour the dish or coat with baking spray.
  • Set out the cream cheese and butter to soften to room temperature.
    2 packages cream cheese, 8 tablespoon butter

Mix the Carrot and Fruit Base

  • Shred the carrots.
    2.5 cups freshly shredded carrots
  • In a medium mixing bowl, combine the shredded carrots, sweetened shredded coconut, and crushed pineapple with its juice.
    1 cup sweetened shredded coconut, 1 cup crushed pineapple, 2.5 cups freshly shredded carrots
  • Stir well and set aside.

Mix the Dry Ingredients

  • In a separate medium mixing bowl, combine the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground ginger.
    2.5 cups all-purpose flour, 2 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1.5 teaspoon ground cinnamon, ½ teaspoon ground ginger
  • Whisk until evenly blended and set aside.

Mix the Wet Ingredients

  • In a large mixing bowl, combine the eggs, vegetable oil, white granulated sugar, and vanilla extract.
    4 eggs, 1 cup vegetable oil, 2 cups white granulated sugar, 2 teaspoon vanilla extract
  • Whisk vigorously until the mixture is smooth and fully combined.

Combine the Batter

  • Add half of the dry ingredient mixture to the wet ingredients and stir just until combined.
  • Add the remaining dry ingredients and stir until no white streaks of flour remain. Avoid overmixing.
  • Fold in the carrot, coconut, and pineapple mixture until evenly distributed.
  • Stir in the chopped nuts until incorporated throughout the batter.

Bake the Cake

  • Pour the batter into the prepared 9 x 13 inch baking dish and spread it into an even layer.
  • Bake until a toothpick inserted into the center comes out clean. It will take between 30 to 40 minutes. Start checking at the 30 minute mark if it is done by inserting a toothpick into the center. If it’s clean the cake is done.
  • Remove the cake from the oven and let it cool for 1 hour in the pan before frosting.

Make the Cream Cheese Frosting

  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric hand mixer, combine the cream cheese and butter.
  • Beat on medium-high speed until completely smooth with no lumps remaining.
  • Add the vanilla extract and coconut extract then mix until combined.
    1 teaspoon vanilla extract, 1 teaspoon coconut extract
  • Gradually add the powdered sugar, beating until the frosting is thick, smooth, and sweetened to your taste.
    5 cups powdered sugar

Toast the Toppings (Optional)

  • Spread sweetened shredded coconut on one side of a baking sheet and chopped walnuts or pecans on the other side.
    Sweetened shredded coconut, ½ cup chopped nuts
  • Bake at 350 degrees until lightly toasted, shaking the pan frequently and watching closely to prevent burning.
  • Remove from the oven and let cool completely.

Frost and Decorate

  • Once the cake is fully cooled, spread the cream cheese frosting evenly over the top.
  • Sprinkle with toasted coconut.
  • Slice and serve.

Gina’s Notes and Tips

  • Storage: Cover the frosted cake and store it in the refrigerator for up to 4 days. Let slices sit at room temperature about 15–20 minutes before serving.
  • Freezing: Freeze the unfrosted cake once completely cooled. Wrap tightly in plastic wrap and foil and freeze for up to 3 months. Thaw in the refrigerator overnight before frosting.
Serving: 1slice, Calories: 835kcal, Carbohydrates: 116g, Protein: 8g, Fat: 39g, Saturated Fat: 14g, Polyunsaturated Fat: 14g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 94mg, Sodium: 505mg, Potassium: 274mg, Fiber: 3g, Sugar: 92g, Vitamin A: 5068IU, Vitamin C: 4mg, Calcium: 101mg, Iron: 2mg
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A slice of carrot cake with cream cheese frosting and toasted coconut sits on a plate, with more slices, grated carrots, walnuts, and a baking dish of cake in the background on a checkered cloth.