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Some days my kitchen smells like a quick trip to the islands, warm spices in the air, pineapple brightening everything, and coconut toasting like sunscreen and sunshine. That is exactly the mood this hawaiian carrot pineapple cake brings, a bundt that stays boldly moist, never heavy, and slices like a dream.
I built this version for anyone who loves carrot cake but wants more depth than “sweet and spiced.” Think nutty brown butter, crushed pineapple, and a soft crumb that feels plush on the fork, the kind of cake you serve when you want people to pause mid-bite.
Why You’ll Love This Recipe
Brown butter magic: I brown the butter on purpose because the Maillard reaction creates toasted, hazelnut-like notes that make the whole cake taste richer, even though the sweetness stays balanced. That warm, nutty aroma also plays beautifully with crushed pineapple and coconut.
Real Hawaiian personality: Toasted macadamia nuts bring a buttery crunch that feels unmistakably tropical. Walnuts are fine, but macadamias match the sunny vibe and echo the brown butter flavor in the best way.
Moist, not soggy: Shredded carrots give a tender bite, and well-drained pineapple keeps the moist crumb without turning the center gummy. When I started pressing the fruit dry, my bundt cakes stopped collapsing and started slicing clean.
Ingredients and Substitutions
These ingredients are simple, but the way they work together is pure tropical comfort, warm spices, sweet fruit, and a glaze that tastes like sunshine.
Ingredients
FOR THE CAKE:
- 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
FOR THE ICING:
- 1½ cups powdered sugar, sifted
- 1/4 teaspoon ground mace
- 1 teaspoon lemon zest
- 2 tablespoons pineapple juice, reserved from making the cake
Ingredient Notes & Substitutions
Carrots (freshly grated): Freshly shredded carrots melt into the batter and keep it juicy, while pre-shredded bags tend to be dry and a little woody. I grate them fine so the cake stays tender instead of stringy.
Butter (brown butter option): The ingredient list calls for melted butter, but taking a few extra minutes to brown it gives that deep, toasted edge that makes this cake feel “bakery-level.” If you need dairy-free, use melted coconut oil in the same amount, the flavor turns more coconut-forward and less nutty.
Coconut (sweetened vs. unsweetened): Sweetened shredded coconut helps the cake stay soft and dessert-like, and it lightly caramelizes at the edges. Unsweetened works too, but the overall cake tastes less “tropical candy,” more “subtle coconut.”
Crushed pineapple: Canned crushed pineapple is consistent and easy, and it blends smoothly into the crumb. Fresh pineapple can work, but it must be crushed very finely and drained aggressively, otherwise the center can bake up dense.
How to make hawaiian carrot pineapple cake
Brown the butter and prep the toppings
- Start with the butter: melt the 3/4 cup in a light-colored saucepan and keep it moving over medium heat until it smells nutty and you see brown specks gathering on the bottom. Pour it into a bowl right away and let it cool slightly, you want it warm, not hot.
- If you are using toasted macadamia nuts on top, toast them in the oven for 5 to 7 minutes until lightly golden and fragrant. Let them cool, then chop for a crumble that looks rustic, not dusty.
Mix the batter with a light hand
- Heat the oven to 350℉ (or 180℃), then grease a 10-cup bundt pan with nonstick baking spray with flour. If you prefer butter and flour, brush the inside thoroughly, avoid any puddles at the bottom, dust with flour, then tap out the excess.
- Put the crushed pineapple in a mesh sieve over a bowl and press firmly with a spatula until you have squeezed out as much liquid as possible. Keep that juice, it is gold for the icing.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. The mixture should look airy and evenly tan from the warm spices.
- In a large bowl, whisk the cooled brown butter, granulated sugar, vanilla, and eggs until glossy and unified, with no streaks of egg. It should look slightly thick and feel silky on the whisk.
- Pour the wet mixture into the dry ingredients and fold with a rubber spatula just until you still see a few faint flour trails. This is the moment restraint pays off for a tender crumb.
- Add the shredded carrots, sweetened shredded coconut, and the well-drained pineapple, then fold again until everything is evenly distributed. Scrape the sides and bottom so the batter looks consistent, thick, and spoonable.
Bake, cool, and glaze
- Spoon the batter into the bundt pan, then tap the pan firmly on the counter to settle it and knock out hidden air pockets. The top should level out a bit and look smooth.
- Bake on the middle rack for 45 to 50 minutes, until the cake smells warmly spiced and a tester in the center comes out clean or with just a few tender crumbs.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack and cool completely. If it is even slightly warm, the glaze will melt and disappear into the surface.
- For the icing, sift the powdered sugar and mace in a medium bowl, then stir in the lemon zest. Add the reserved pineapple juice gradually, whisking until it falls from the whisk in ribbons.
- Pour the icing over the crown of the cooled cake, letting it drip naturally down the curves. Finish with toasted macadamia nut crumble and a little extra toasted coconut if you like.
Secrets for a Tropical Masterpiece
The number one secret is simple, drain the pineapple like you mean it. Extra juice sounds like “extra flavor,” but in cake it is usually the fast track to a soggy center and a heavy, almost steamed crumb.
Fresh pineapple can be gorgeous here, but it must be crushed very small and pressed dry, and that starts with good prep. My guide on how to cut a pineapple helps you get clean fruit with less mess. Once it’s crushed, treat it like the canned kind, sieve, press, and reserve only a little juice for the glaze.
If you bake at high altitude, the same batter can rise too fast and then sink. A practical adjustment is adding 1 to 2 tablespoons extra flour and slightly reducing baking soda, which helps the structure set before the middle collapses.
For toasted coconut garnish, spread flaked coconut in a thin layer on a sheet pan and toast briefly, stirring once or twice. It goes from pale to golden fast, and the moment it smells like caramelized coconut, it is ready.
Pro Tips & Troubleshooting
Pro Tips
- A mesh sieve and a spatula press pineapple drier than hands.
- Baking spray with flour is my bundt-pan insurance policy.
- Let brown butter cool slightly so eggs stay smooth.
- Grate carrots fresh for moisture and a finer, tender texture.
- Wait until the cake is fully cool before glazing.
Common Mistakes to Avoid
- Using hot melted butter can scramble the eggs into little bits.
- Overmixing after adding flour creates a tough, rubbery crumb.
- Skipping aggressive pineapple drainage leads to gummy, sunken centers.
- Under-greasing bundt details makes the cake tear on release.
Serving & Storage
Serving Ideas
I love serving a thick slice with Kona coffee, the roasted notes echo the brown butter beautifully. A scoop of coconut milk ice cream beside it makes the whole plate feel like a beach dessert, cool and creamy against the warm spices.
For a professional finish, dried pineapple “flowers” look stunning tucked into the glaze drips. If you are on a tropical dessert streak, the buttery fruit vibe of my pina colada cake fits right into the same table spread, especially for parties.
Storage & Make-Ahead
Because this cake has fresh fruit content, it holds best at cool room temperature for up to 24 hours. After that, cover and refrigerate to keep it safe and fresh, and let slices sit out for 20 to 30 minutes before eating so the crumb softens again.
For freezing, slice the cake, wrap each piece tightly, then freeze in a sealed container. Individual slices thaw quickly in the fridge overnight, and they taste surprisingly bakery-fresh once they lose the chill.
Moist Hawaiian Carrot Pineapple Cake
Equipment
- 10-cup bundt pan
- Light-colored saucepan
- Mesh sieve
- Rubber spatula
Ingredients
FOR THE CAKE:
- 20 ounces crushed pineapple, drained well – reserve liquids
- 2.5 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
- 0.75 teaspoon ground ginger
- 0.5 teaspoon ground nutmeg
- 0.75 cup unsalted butter, melted and cooled slightly
- 1.25 cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups carrot, grated
- 1 cup sweetened shredded coconut
FOR THE ICING:
- 1.5 cups powdered sugar, sifted
- 0.25 teaspoon ground mace
- 1 teaspoon lemon zest
- 2 tablespoons pineapple juice, reserved from making the cake
Instructions
Brown the butter and prep the toppings
- Melt the 3/4 cup butter in a light-colored saucepan over medium heat. Continue cooking and stirring until the butter smells nutty and brown specks form on the bottom. Transfer immediately to a bowl to cool slightly.
- If using macadamia nuts, toast them in the oven for 5 to 7 minutes until golden and fragrant. Allow them to cool before chopping coarsely for the garnish.
Mix the batter with a light hand
- Preheat your oven to 350 degrees F (180 degrees C). Grease a 10-cup bundt pan thoroughly with nonstick baking spray containing flour, ensuring no puddles form in the design.
- Place the crushed pineapple in a mesh sieve and press firmly with a spatula to remove all liquid. Reserve at least 2 tablespoons of this juice for the icing.
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well combined and airy.
- In a large bowl, whisk the cooled brown butter with granulated sugar, vanilla, and eggs until the mixture is glossy, smooth, and unified.
- Gradually pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until only a few faint streaks of flour remain.
- Add the grated carrots, shredded coconut, and the well-drained pineapple. Fold again just until the ingredients are evenly distributed and the batter is consistent.
Bake, cool, and glaze
- Spoon the batter into the prepared bundt pan and tap it firmly on the counter to level the top and remove air pockets. Bake on the middle rack for 45 to 50 minutes until a tester comes out clean.
- Let the cake rest in the pan for 10 minutes, then invert it onto a wire rack. Allow the cake to cool completely before applying the glaze to prevent it from melting.
- For the icing, whisk together sifted powdered sugar, ground mace, and lemon zest. Gradually stir in the reserved pineapple juice until the icing falls in thick ribbons.
- Drizzle the icing over the cooled cake crown. Garnish with the toasted macadamia nut crumble and extra toasted coconut if desired.
Notes
Nutrition
Conclusion
This is the kind of cake that makes people ask what you did differently, and the answer is brown butter, drained pineapple, and a little tropical swagger. If you bake it, keep a note of how golden your butter gets, that tiny detail lets you tune the flavor from “warm” to “deeply nutty.”
If you end up with extra crushed pineapple after baking, it disappears beautifully in a creamy, nostalgic pineapple fluff dessert, which is the kind of sweet side dish my family never complains about.
