Pineapple Coconut Carrot Cake

A very sweet, moist, and fruity carrot cake, that is based on this recipe. Carrot cake can be dry so I am glad that the pineapple helped solve that. I am doubling the baking time because it literally took twice as long as what the link said.

Yield: 10 to 16




  1. Half hour or so before starting, set aside eggs, butter, and cream cheese. Let it sit around so as to achieve room temperature.
  2. Preheat oven to 350 degrees F. Process carrots and pineapple in food processor.
  3. Combine apple sauce, sugar, and eggs with the mixer.
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  5. Add dry ingredients to a sifter and sift all into mix.
  6. Stir in remaining ingredients. Batter will be liquid.
  7. Pour into a lightly greased 9 x 13 inch, two 9 inch, or three 8 inch pans. The cake is very moist so using parchment paper for the bottom of your pans is a good idea.
  8. Bake for 35-60 minutes, depending on your pan. I used a 10 inch and it took over 1 hour. Do the toothpick thing. Don't open to check though until at least 30 minutes have gone by.
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  10. Let it cool for 10 minutes in pan and remove to a cooling rack so that it will cool completely. After it cools, if you cooked one instead of 2, cut cake with a thread or floss to get 2 cakes so you can put icing between layers.
  11. While cake is baking, mix the frosting.
  12. Beat butter and cream cheese with mixer until nice and fluffy.
  13. Add in the vanilla and powdered sugar and beat until nice and smooth.
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  15. Invert the cake onto a cake plate or stand.
  16. Apply a generous dollop of frosting and spread...
  17. Gently place the second cake on top and continue frosting. Repeat with the third cake if you made three.
  18. Decorate at will.

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