Tropical Coconut Carrot Cake Recipe

You want a show-stopping dessert. But you also want to watch your show. I get it. Life is a whirlwind of to-do lists and “maybe tomorrow.”

That’s why this Tropical Coconut Carrot Cake Recipe is your new best friend. It’s not a fussy, all-day project. It’s a one-bowl wonder that screams sunshine. We’re taking classic carrot cake on a quick vacation. If you love easy, tropical bakes, you must try our Tropical Carrot Banana Pineapple Muffins for another sunny treat.

It’s packed with tropical flavors that make every bite feel like a mini getaway. No passport required. Just your trusty mixing bowl and a craving for something amazing.

Recipe Overview

• Cuisine: American/Tropical Fusion
• Category: Dessert
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes (plus cooling)
• Servings: 12

Ultimate Guide to Tropical Coconut Carrot Cake Recipe

Forget dry, spice-heavy carrot cakes. This is the only guide you need. Why? Because we’re boosting flavor and cutting steps.

We’re adding shredded coconut for texture. A big hit of lime zest brightens everything up. The cream cheese frosting gets a tropical twist, too. For a heartier, spiced option, our Oatmeal Carrot Cake is a fantastic choice.

This is the ultimate summer cake. It’s perfect for potlucks, BBQs, or just treating yourself on a Wednesday. You get maximum wow for minimal work. Let’s dig in.

The Simple Ingredients

I bet you have half of this in your pantry right now. The rest is easy. This is all about simple, good stuff working together.

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 cup vegetable or coconut oil
• 4 large eggs
• 1 tsp vanilla extract
• 3 cups finely grated carrots (about 4-5 medium)
• 1 1/2 cups sweetened shredded coconut
• Zest of 2 limes
• 1/2 cup crushed pineapple, well-drained (optional, but awesome)

For the Lime-Coconut Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla extract
• Zest of 1 lime
• 1-2 tbsp lime juice
• 1/2 cup toasted shredded coconut (for garnish)

Let’s Get Cooking! (The Step-by-Step)

Ready? This is where the magic happens. And it’s shockingly simple. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.

1. Mix the dry stuff. In a large bowl, whisk the flour, baking powder, baking soda, and salt. Just until combined.
2. Add the wet ingredients. To the same bowl, add both sugars, oil, eggs, and vanilla. Stir with a spatula until smooth. No need for a mixer here!
3. Fold in the goodies. Add the grated carrots, 1 1/2 cups shredded coconut, lime zest, and drained pineapple (if using). Fold until everything is evenly mixed. That’s your batter. Done.
4. Bake it. Pour the batter into your prepared pan. Smooth the top. Bake for 30-35 minutes. A toothpick in the center should come out clean.
5. Cool completely. This is crucial. Let the cake cool in the pan on a wire rack. Frosting a warm cake is a messy mistake we won’t make.
6. Make the frosting. Beat the soft cream cheese and butter together until smooth. Gradually beat in powdered sugar. Add vanilla, lime zest, and 1 tbsp lime juice. Beat until fluffy. Add more juice if needed.
7. Frost and garnish. Spread the frosting over the cooled cake. Sprinkle the top with the toasted coconut. Grab a slice. You earned it.

What to Serve With This Dish

This cake is a star on its own. But if you’re turning it into a full island dessert spread, keep it easy.

A scoop of coconut or mango sorbet on the side is perfect. For a party, set out a bowl of fresh pineapple chunks and mango slices. I also love it with a cup of strong iced coffee. The contrast is amazing.

Make This Recipe Your Own (Quick Swaps)

Make this cake work for you. Got a nut lover? Add 1/2 cup of chopped macadamia nuts to the batter. They’re the ultimate tropical crunch.

Out of fresh limes? Use orange zest and juice instead. You’ll get a different, but just as delicious, citrus kick.

Want to skip the frosting? This cake is still super moist and tasty on its own. Just dust the top with a little powdered sugar before serving.

How to Store Leftovers (If You Have Any!)

Cover the cake tightly with plastic wrap or store in an airtight container. It will keep at room temperature for 1 day.

For longer storage, pop it in the fridge for up to 5 days. The flavors actually get better! Let a slice sit at room temp for 15 minutes before eating for the best texture.

NUTRITION INFORMATION

• Calories: ~520
• Carbohydrates: 68g
• Protein: 5g
• Fat: 26g
• Saturated Fat: 12g
• Fiber: 2g
• Sugar: 52g

FREQUENTLY ASKED QUESTIONS

Can I make this cake ahead of time?

Absolutely! Bake and cool the cake a day ahead. Make the frosting, but store it separately in the fridge. Frost the cake the day you serve it. Easy.

Do I have to use the pineapple?

Nope! It adds great moisture and flavor, but you can leave it out. Your cake will still be incredibly moist from the carrots and oil.

My shredded coconut isn’t toasted. What do I do?

No problem! Spread it on a baking sheet. Toast in a 350°F oven for 5-7 minutes, stirring once, until golden. Watch it closely—it burns fast!

So there you have it. A dessert that looks like you spent all day, but secretly took less than an hour of your time. That’s a win in my book. If you’re looking for another portable, sunny bite, these Tropical Carrot Banana Pineapple Muffins are a delightful option.

This cake brings the beach to your kitchen. It’s happiness on a plate. Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!