Ingredients

440g / 20 oz can crushed pineapple, drained but reserve juice

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/2oz 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 coconut, shredded or desiccated (plain / unsweetened)

1/2 cup walnuts or pecans, roughly chopped

180g / 6oz cream cheese, at room temperature

225g / 1 cup unsalted butter, softened

1 tsp vanilla extract

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

Instructions

Step 1: Preheat oven to 180°C/350°F (all oven types). Grease and line two 20-22.5 cm/8 – 9″ round pans OR a 9 x 13″ / 22 x 33 cm pan with baking/parchment paper.

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

Step 3: Whisk dry ingredients (flour, baking soda, salt, cinnamon) in a large bowl.

Step 4: In a separate bowl, whisk together the milk, vinegar, eggs, brown sugar, oil, and the 1/4 cup pineapple juice from Step 2.

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

Step 6: Pour the wet ingredients into the dry ingredients, stirring gently until the flour is just incorporated. Avoid overmixing.

Step 7: Pour the batter into prepared pan(s). Bake round cakes for 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 the cake rest for 10 minutes in the pan before turning out onto a cooling rack. Frost once completely cool.

Step 9: To make the cream cheese frosting, beat together cream cheese, butter, and vanilla until smooth. Gradually beat in the icing sugar in two batches until fluffy, about 3 minutes on a stand mixer at medium-high speed.

Step 10: If using round cakes, place one cake upside down on the serving platter for a flat surface. Spread one-third of the frosting evenly over this layer.

Step 11: Place the second cake upside down on top of the frosting. Use the remaining frosting to cover the top and sides of the cake.

Tips & Variations

For extra moisture, do not skip reserving the pineapple juice and adding it to the wet ingredients.

Substitute walnuts with pecans or skip the nuts for a nut-free version.

Use freshly grated carrot for the best texture and flavor.

Ensure the cream cheese and butter are softened to avoid lumps in the frosting.

Add a pinch of nutmeg or ginger for a spicier twist.

Storage

If the temperature is cooler than 25°C/77°F and not humid, store the cake in an airtight container at room temperature. In warmer or humid conditions, keep it in the fridge to prevent spoilage. Before serving refrigerated cake, let it sit at room temperature for about 30 minutes for the best texture. The cake will keep well for 3-4 days refrigerated.

FAQs

Can I use baking powder instead of baking soda?

No, this recipe specifically requires baking soda for proper leavening and texture. Baking powder will not produce the same moist crumb.

Can I make this cake gluten-free?

Yes, substitute the plain flour with a gluten-free all-purpose blend that includes xanthan gum. Baking times may vary slightly, so start checking for doneness a few minutes earlier.