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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.

Tropical Coconut Carrot Cake

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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.
Keyword coconut carrot cake
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 slices
Calories 835
Author Gina Dickson

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
    A white bowl filled with shredded orange carrots and white coconut, placed on a light surface.
  • 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.
    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 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.
    A white rectangular baking dish filled with an uncooked mixture of shredded carrots, ground meat, and sauce, ready to be baked.
  • 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
    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.

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.

Notes

  • 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.

Nutrition

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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