Ingredients

440g (20 oz) can crushed pineapple, drained but juice reserved

1/4 cup (65 ml) reserved canned pineapple juice

3/4 cup (185 ml) milk, at room temperature (full or low fat)

1 tsp white vinegar (or lemon juice or other clear vinegar)

3 eggs (55g/2 oz each)

1 1/2 cups (265g) brown sugar, loosely packed

1/2 cup (125 ml) vegetable oil (or canola)

2 cups (300g) plain/all-purpose flour

2 tsp baking soda (NOT baking powder)

1/2 tsp salt

2 tsp cinnamon powder

2 cups grated carrot (about 2 carrots, peeled)

1/4 cup shredded or desiccated coconut (plain/unsweetened)

1/2 cup walnuts or pecans, roughly chopped

180g (6 oz) cream cheese, at room temperature

225g (1 cup) unsalted butter, softened

1 tsp vanilla extract

4 cups (480g) icing/powdered sugar, sifted if clumpy

Instructions

Step 1: Preheat oven to 180°C/350°F (all oven types). Grease and line two 8-9″ round pans or one 9 x 13″ pan with baking/parchment paper.

Step 2: Drain crushed pineapple well, reserving the juice. Measure out 1/4 cup of this pineapple juice.

Step 3: In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.

Step 4: In a separate bowl, whisk the milk, vinegar, eggs, brown sugar, vegetable oil, and reserved pineapple juice until combined.

Step 5: Stir grated carrot, crushed pineapple, coconut, and chopped nuts into the wet ingredients.

Step 6: Pour the wet ingredients into the dry ingredients and mix until the flour is just incorporated.

Step 7: Pour the batter into prepared pan(s). Bake round cakes for about 35 minutes or rectangle cake for 40 minutes, until a skewer inserted in the center comes out clean and the cake is golden on top.

Step 8: Let cakes rest in the pan for 10 minutes before turning out onto a cooling rack. Allow to cool completely before frosting.

Step 9: For the frosting, beat cream cheese, butter, and vanilla until smooth. Gradually beat in icing sugar in two batches until fluffy, about 3 minutes on medium speed.

Step 10: Place one cake layer upside down on a serving platter for a flat surface. Spread with one-third of the frosting. Top with second cake layer, also upside down. Frost the top and sides with remaining frosting.

Tips & Variations

Use the reserved pineapple juice for added moisture and flavor in the batter.

Substitute walnuts with pecans or your favorite nuts, or omit for a nut-free version.

Ensure eggs and milk are at room temperature for better mixing and texture.

For a denser cake, reduce oil slightly; for lighter cake, increase baking soda by 1/4 tsp.

Add raisins or shredded apple for an extra fruity twist.

Storage

Store the cake in an airtight container. If the environment is cooler than 25°C (77°F) and not humid, it can be kept at room temperature for up to 2 days. In very humid or warmer conditions, store in the fridge for up to 5 days. Allow refrigerated cake to come to room temperature before serving for best flavor and texture.

FAQs

Can I use baking powder instead of baking soda?

This recipe specifically requires baking soda for proper rise and texture. Baking powder will not yield the same result and may alter the cake’s flavor and crumb.

Can I make this cake dairy-free?

You can substitute the milk with a plant-based alternative and use dairy-free cream cheese and butter substitutes for the frosting. This will slightly change flavor and texture but still make a delicious cake.