Carrot Cake with Coconut and Macadamia Nuts offers a delicious tropical twist on the classic dessert, infusing each bite with rich flavors and delightful textures. Just as scrumptious as pineapple upside-down cake and coconut cream cake, this treat is sure to transport your taste buds to a sunny paradise.
Jump to:
- 🥕 The Ingredients
- 🍍 Substitutions and Variations
- How To Make Carrot Cake with Coconut and Macadamia Nuts
- ⏲️ Finishing and Baking the Carrot Cake
- Assembling the Carrot Cake with Coconut and Macadamia Nuts
- 🍽️ How To Serve
- Frequently Asked Questions
- More Amazing Cake Recipes
- Carrot Cake with Coconut and Macadamia Nuts
🥕 The Ingredients
This recipe combines the traditional ingredients of classic carrot cake with a few tropical additions, creating a harmonious blend of familiar flavors and exotic flair. Find ingredient notes (including substitutions and variations) below.
🍍 Substitutions and Variations
- Crystalized Ginger and Macadamia Nuts – These can usually be found near the produce section of most well-stocked supermarkets. Sometimes, you might find it near the ginger near nuts. If you can’t find it, go with 1 tablespoon of ground ginger. The macadamia nuts can be substituted with cashews or almonds.
- Oil – Vegetable oil is neutral in flavor and helps to make the cake very moist. If desired, you can use a combination of softened butter and vegetable oil. (Half cup each).
- Coconut – Sweetened coconut can be found in the baking section of most well-stocked supermarkets. Don’t use unsweetened coconut. If you’re not a fan of coconut, you can omit it.
- Pineapple – This adds more of the tropical taste and also makes the cake moist. It does not impart a strong pineapple flavor. Be sure to go with canned crushed pineapple, not chunks.
See the recipe card (with video) below for a full list of ingredients and measurements.
Expert Tip
To have flat cakes, without doming in the middle, create a cake strip. Simply tear out a 12-inch strip of aluminum foil and then place a folded damp paper towel in the center. Fold the foil over the damp towel, and then wrap it around the cake pans. See video for reference.
How To Make Carrot Cake with Coconut and Macadamia Nuts
- Step 1: Butter cake pans and add parchment paper.
- Step 2: Process flour, coconut, macadamia nuts, ginger, and cinnamon in a food processor.
- Step 3: Whisk together flour, cinnamon, baking powder, baking soda, and salt in a bowl.
- Step 4: Beat sugar with oil.
- Step 5: Beat in eggs and then the flour mixture.
- Step 6: Beat in vanilla, coconut mixture.
Expert Tip
Don’t Frost the Cake with Cold Icing – It’s okay to chill the icing if making it in advance, but allow it to come to room temperature before applying it to the cake. If the icing is too stiff, it will cause the cake to crumble into the icing.
⏲️ Finishing and Baking the Carrot Cake
- Step 7: Beat in carrots and crushed pineapple.
- Step 2: Pour batter into prepared pans.
- Step 3: Bake until an inserted toothpick comes out clean.
- Step 4: Turn cakes onto baking racks to cool.
Assembling the Carrot Cake with Coconut and Macadamia Nuts
- Step 1: Beat cream cheese with butter until creamy.
- Step 2: Beat in powdered sugar and both extracts.
- Step 3: Frost the cake layers.
- Step 4: Once finished icing, sprinkle toasted coconut over the top of the cake.
🍽️ How To Serve
- Baking the cake in three pans makes for a dramatic (and tall) layered cake. However, if you prefer, you can go with simply two cake pans.
- For a less attractive presentation, but still equally as delicious, you can bake the cake in a 9×13″ baking dish. Bake for about 35 to 45 minutes, or until an inserted toothpick comes out clean.
- One of our favorite ways to serve this cake is in the form of cupcakes. Simply fill the cupcake holder about two-thirds of the way up and then bake for about 20 minutes, or until an inserted toothpick comes out clean. If making cupcakes, cut the frosting ingredients in half.
- To create a “naked” look, after you’ve frosted the cake all over, run a straight-edge spatula along the sides of the cake; this will reveal some of the cake layers and add elegance and intrigue to the appearance of the cake.
Frequently Asked Questions
The cake will still be moist and delicious up to 3 days before serving. For best results, cover the cake and refrigerate. Let it sit at room temperature for three hours before serving.
Follow the recipe as written, but fill a cupcake holder (preferably lined with cupcake holders) about two-thirds of the way up and bake for about 20 minutes. You’ll need about a third of the frosting.
Yes, for up to several months. Allow to thaw completely before serving.
More Amazing Cake Recipes
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Carrot Cake with Coconut and Macadamia Nuts
Video
Equipment
- 2 to 3 9-inch cake pans
Ingredients
For the Cake
- 2½ cups all-purpose flour
- 1 cup sweetened coconut flakes
- 1 cup dry-roasted macadamia nuts
- ¾ cup chopped crystallized ginger
- 3½ teaspoon ground cinnamon
- 2½ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 2 teaspoon vanilla extract
- 2 cups carrots finely grated
- 16 oz crushed pineapple undrained
For the Frosting
- 3 8 oz. packages cream cheese room temperature
- ¾ cup unsalted butter 1 & ½ sticks, room temperature
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1 cup sweetened coconut flakes toasted
Instructions
Make the Cake
- Preheat oven to 350°F.
- Butter three 9-inch cake pans and then line with parchment paper. Dust with flour. If desired, wrap each pan with cake strips (damp paper towels wrapped with foil and then affixed around each pan. (See video for visual reference).
- Combine ½ cup of flour and then the next 3 ingredients in your food processor, and process until finely chopped.2½ cups all-purpose flour, 1 cup sweetened coconut flakes, 1 cup dry-roasted macadamia nuts, ¾ cup chopped crystallized ginger
- Whisk together the remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in a separate bowl.3½ teaspoon ground cinnamon, 2½ teaspoon baking powder, 1 teaspoon salt, ½ teaspoon baking soda
- Using an electric mixer, beat sugar and oil in a large bowl to blend.2 cups sugar, 1 cup vegetable oil
- Add eggs 1 at a time, beating well after each addition. Next, gradually add in the flour/cinnamon mixture.4 large eggs
- Beat in vanilla.2 teaspoon vanilla extract
- Beat in the coconut/ginger/nut mixture, then carrots and crushed pineapple (with juice).2 cups carrots, 16 oz crushed pineapple
- Pour into prepared pans.
- Bake until a toothpick inserted comes out clean, about 35 minutes.
- Cool in pans on a rack for about an hour.
- Run a knife around the edge of the pans to loosen the cakes. Turn out onto racks and allow them to cool completely before frosting them.
Make the Frosting
- Beat cream cheese and butter in a large bowl until smooth and creamy.3 8 oz. packages cream cheese, ¾ cup unsalted butter
- Beat in powdered sugar and both of the extracts.2½ cups powdered sugar, 1 teaspoon vanilla extract, ½ teaspoon coconut extract
- If making the frosting ahead of time, keep chilled in the fridge, but allow it to come to room temperature before frosting the cake.
Putting It All Together
- Place 1 cake layer, flat side up, on a cake platter.
- Spread about 1 cup of frosting over the top.
- Top with the next cake and repeat with another cup of icing.
- Top with the third cake and press lightly to adhere, and go ahead and lightly push the layers to make sure they are aligned evenly (you can even insert long wooden skewers throughout the cakes at this point, to hold the cake in place, while you continue icing). Ice the sides of the cake and then top with the toasted coconut flakes.1 cup sweetened coconut flakes
Notes
Nutrition
POST UPDATE: This was originally published in November 2013, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in March 2024.
June Griffiths says
Thank you Kris. I sure will.
June says
Can the all-purpose flour be switched to gluten-free flour? If so, would I need to change the amount? This looks delish.
Kris Longwell says
Hi June! So sorry for the delayed response. Yes, you can switch all-purpose flour to gluten-free flour. No need to change the amount. Let us know if you make the cake and how it turns out! Best, Kris & Wesley
Emma Proud says
Hi this sounds fabulous but do u know all the measurements in U. K terms as in grams etc at all please? Thanks Emma
Kris Longwell says
Hi Emma! We turned on a button that is at the bottom of the ingredients list that gives you the opportunity to switch to U.K. terms, but (silly American), we’re not sure if it looks right, or if every item converted. Take a look and let us know. The cake, btw…is delicious!!! xoxo
Emma Proud says
Hi Kris,
That’s great thanks! I shall give it a try thanks so much! ☺
Emma Proud says
Hi Kris
Yeah you’re correct it doesn’t really work very well but no worries I shall try and figure it out Thanks x
Kris Longwell says
So sorry about that, Emma! We’re trying to figure out why the information is so whacky! Thanks for your patience, but, you’ll probably figure out before we do! xoxo
ElBoBakes says
This says 2.5 cups of flour and then calls for 1/3 c with the ginger/nuts and the “remaining 2 cups” later. What about the balance?
Also, when do you add the flour? After the eggs and before the spice mixture? I discarded the balance of the flour and added the flour before the spice mixture and it’s DELICIOUS, but just wanted to confirm! Thanks for the great recipe!!!
Kris Longwell says
Hi there! So sorry for the delayed response! Sounds like you prepared the cake absolutely flawlessly, despite the few uncertainties in the instructions! We’ve updated the recipe to make it clear. We are so so thrilled you had such great success with the cake! Thank you so so much for sharing and for the GREAT review! That means the world to us! Please stay in touch! All the best, Kris & Wesley
Elisa says
Thank you for the clarification and for the update to the recipe! I’ve never had so many people RAVE about a cake before! The ginger and pulverized nuts…and the crushed pineapple…. SOOOO good!
Kris Longwell says
Awesome!!!! Congratulations!! We are so so happy you had such great success with the cake! Again…thank you for sharing and the wonderful review!!! xoxo Kris & Wesley
Diane says
Wait, what???? How in the world have I missed this recipe on your site? This looks just heavenly. Since I make mostly all of your recipes, laugh at all of your videos which by the way make me look like a way better cook than I am, I am VERY EXCITED about this one. I can’t wait to tell you when I make it. I’m thinking Thanksgiving with a traditional pumpkin pie. I will update you as soon as I make it. I just had to tell you how excited I was to see this! This is in no way helping with my weight lol. Oh…. And I got your email and can’t wait to join your new endeavor. Count me in. Way to go guys.
Kris Longwell says
Diane!!! LOL!! We have a few of these sinfully delicious recipes creeping around in the background on the blog! This has been a favorite cake of ours for years!! Really great for serving to guests! And thank you SO MUCH for subscribing! We hope you enjoy it! We are really really excited about it! Thank you again!! xoxo Kris & Wesley
Diane says
Your subscription service is super. I subscribed and got the Black Friday discount. Every one should sign up now. I started getting the notifications already for the recipes to start cooking for dinner on your menu! I was thrilled…..but I was still working LOL. Said I needed to start cooking soon. I love it already. I love how you can save the recipes on that site. Super easy peasy! I’m so proud of you guys and will always support you. Thanks for inviting me! It was the highlight of my busy day.
Kris Longwell says
Hi Diane!! That is music to our ears!! We’ll be sending out a “helpful tips” video on how to get the most out of the subscription, but it sounds like you’re already doing great! Thanks so much and hope you have a wonderful Thanksgiving!! xoxo Kris & Wesley
Robin A Leo says
Thank you so much – looks delicious!
Robin A Leo says
can you use a 9 – 10″tube pan for this recipe? How long to bake?
Thanks!
Kris Longwell says
Hi Robin! You absolutely could use a 9 – 10 inch tube pan. It’s most likely going to take longer than the 35 minutes. Probably 45 to 50. But, try the toothpick test around 30 minutes, and then keep checking periodically until it comes out clean. Let us know if you make it and how it turns out! All the best, Kris & Wesley