Tropical Carrot Cake with Banana and Coconut
This tropical carrot cake is for celebrations—especially Mother’s Day, Easter, birthdays, or any Sunday gathering. It’s a lush twist on the classic, packed with pineapple, banana, coconut, and pecans, and finished with a citrus cream cheese frosting that adds just the right zing. Every bite tastes like a sunny afternoon with family and cafecito.
Servings: 8 servings
Calories: 814kcal
Ingredients
- 1½ cups flour
- 1 cup sugar
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ½ teaspoon salt
- ⅔ cup vegetable oil
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract separated
- 1½ cup shredded carrots freshly shredded
- ½ cup crushed pineapple drained
- 1 cup raisins optional to use golden raisins
- 1 banana mashed
- ½ cup chopped walnuts optional to toast walnuts
- ½ cup coconut flakes optional to toast coconut flakes
- 8 ounces cream cheese at room temperature
- 5 tablespoon unsalted butter optional, at room temperature
- 2 cups powdered sugar add more if needed
- 1 orange zest whole orange
Instructions
- Mix the dry ingredients: In a large bowl, whisk together flour, sugar, spices, salt, baking soda, and baking powder.
- Add the wet ingredients: Stir in the oil, eggs, and vanilla extract until just combined.
- Fold in the mix-ins: Add the coconut, walnuts, raisins, shredded carrots, pineapple, and mashed banana. Mix gently to incorporate. For Traditional Carrot Cake, do not add the bananas or the coconut.
- Bake: Pour the batter into greased and parchment paper-lined baking pans and bake in a preheated oven at 350°F (175°C) for 25–35 minutes, or until a toothpick comes out clean.
- Make the frosting: While the cakes bake, start the frosting. Gather cream cheese, butter, powdered sugar, orange zest, and vanilla—ensure the cream cheese and butter are at room temperature.
- Blend everything in a food processor until smooth. If the cakes aren’t thoroughly cooled, chill the frosting until needed. Let it come back to room temperature before using.
- Frost the cake: To frost the cake, add a small dollop of frosting to the center of your serving plate to help anchor it. I keep it simple—place the flat side of the cake on the plate and spread frosting on top.
- Add more as needed and smooth it out.
- Repeat with the second layer, placing the domed side down. You can trim the dome to level it for a more defined layer. Add frosting to the flat side and spread evenly.
- Add more frosting as needed until you reach your desired coverage and finish.
- If you have extra frosting (which I usually do), store it in a ziplock bag and freeze for up to 3 months. Just thaw it in the fridge and re-whip before using.
Notes
Flour Substitutes for Carrot Cake: Almond and Coconut Flour Tips
If you’re skipping wheat, this cake still works beautifully. Mix of both: Try 1½ cups almond flour + ¼ cup coconut flour with 3–4 eggs and an extra ¼–½ cup of fruit. Almond flour: Use 2½ cups almond flour and add one extra egg. Coconut flour: Use ¾ cup coconut flour with 4–5 eggs and more mashed banana or pineapple for moisture.Top Tip for Tropical Carrot Cake with Bananas and Coconut
Use super-ripe bananas and lightly toast the coconut—this brings out the natural sweetness and adds deeper flavor to every bite.-
- Overripe Bananas: I always have overripe bananas handy by freezing them when they get too soft for my liking. I do not peel them. I freeze the whole banana. When I want to use them, I remove them from the freezer and let them thaw in a bowl. They will gush out like toothpaste when you squeeze the peel.
-
- Toast your coconut and walnuts: It deepens the flavor and adds a subtle crunch. Use half the amount of coconut and walnuts when using both in the same recipe.
-
- Drain the pineapple: Too much liquid can make the cake soggy, but a little juice will not hurt. However, when in doubt, drain well. The pineapple will provide enough moisture to the cake, as well as the bananas.
-
- Grate fresh carrots by hand: Pre-shredded ones are too dry and don’t blend into the batter. It only takes one to two carrots to get a cup, and I always add extra carrots.
Nutrition
Serving: 1serving | Calories: 814kcal | Carbohydrates: 98g | Protein: 9g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 117mg | Sodium: 500mg | Potassium: 316mg | Fiber: 4g | Sugar: 72g | Vitamin A: 4736IU | Vitamin C: 6mg | Calcium: 116mg | Iron: 2mg
