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Pineapple, Carrot and Coconut Cake

Pineapple, Carrot and Coconut Cake

Brought to you by: OcadoLife
    10 serving

Prep time:

Cook time:

Serves: 10

Combining two classic cakes – carrot and coconut, and pineapple upside-down – this Pineapple, Carrot and Coconut Cake by traybake queen Rukmini Iyer is deliciously fruity. Cinnamon adds a hint of spice and the lemon-flavoured cream cheese frosting brings a fresh, zesty finish. Decorate with a scattering of dried pineapple and toasted coconut.

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  • 125ml olive oil
  • 170g dark soft brown sugar
  • 3 medium eggs
  • 400g carrots, grated
  • 435g tin pineapple chunks, drained and chopped into small pieces
  • 225g self-raising flour
  • 75g desiccated coconut
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 40g icing sugar
  • 180g full-fat soft cheese
  • 1 tbsp lemon juice
  • 1 handful of toasted coconut flakes
  • 1 handful of dried pineapple rings, roughly broken


Step 1

Preheat the oven to 180°C/160°C fan/gas 4. Line a baking tin that’s roughly 20 x 26cm with baking paper.

Step 2

Whisk the olive oil, sugar and eggs together until smooth, using an electric hand whisk, then stir in the carrots, pineapple pieces, flour, desiccated coconut, baking powder and cinnamon.

Step 3

Spoon the batter into the lined tin and bake for 40-45 mins, until risen and lightly springy to the touch. Remove from the oven and let the cake sit in the tin for 10 mins, then transfer to a wire rack to cool.

Step 4

When the cake has cooled completely, make the icing by beating together the icing sugar, soft cheese and lemon juice until smooth, either by hand or using an electric mixer.

Step 5

Spread the icing onto the cake, creating swirls in the surface as you go, then scatter with the coconut flakes and pineapple rings. Cut into squares and serve.

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