Carrot coconut layer cake

    1 hour 10 min

    Three cake layers chock-a-block with fresh carrots, coconut, pineapple and walnuts. Tastes of the garden and the tropics mingle beautifully and the hint of cinnamon spice joins in and ties brings it all together. Make this gathering of fab cake flavours a full-on party by spreading the finished cake with cream cheese icing!

    58 people made this

    Serves: 14 

    • 250g plain flour
    • 2 teaspoons baking powder
    • 1 1/2 teaspoons bicarbonate of soda
    • 1 1/2 teaspoons salt
    • 2 teaspoons ground cinnamon
    • 400g caster sugar
    • 350ml vegetable oil
    • 4 eggs
    • 110g grated carrots
    • 1/2 (432g) tin crushed pineapple, drained
    • 60g chopped walnuts
    • 75g desiccated coconut

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour three 23cm round cake tins.
    2. In a large bowl, stir together the flour, baking powder, bicarb, salt and cinnamon. Add the sugar, oil and eggs, mix well for 1 minute. Finally stir in the carrots, pineapple, walnuts and coconut. Divide the mixture evenly between the prepared tins.
    3. Bake for 35 to 40 minutes in the preheated oven, until a skewer inserted comes out clean. Cool in tins for 10 minutes before inverting onto a wire rack to cool completely. When cool, spread with your favourite cream cheese icing.

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    Reviews in English (51)


    I love this recipe! I made it for a cake raffle at work and after the person who won it shared it, all you could hear was moans of pleasure coming from the kitchen! One person said they always order carrot cake in restaurants and this was by far superior. I added 1 tsp of vanilla to the batter and made it into a four layer cake (two 9" pans and then cut each cake into two) with cream cheese icing between each layer (double a regular c.c. icing recipe). Thank you SO much for sharing this recipe. I've made it three times in the last two weeks(twice as a layer cake and once as cupcakes) and will be making it for many years to come!  -  30 Oct 2007  (Review from Allrecipes US | Canada)


    Pure goodness! I reduced the oil to just over one cup and added a little pineapple juice instead. The cake is so moist! I've made several carrot cakes before and this is my favorite. I recommend the 'allspice cream cheese frosting' available on this site to top this cake.  -  05 Feb 2004  (Review from Allrecipes US | Canada)


    oh yes, this is absolutely delicious. My only change was to reduce the amount of coconut to 1/2 cup. This is now the only carrot cake I shall make. Thanks for sharing with us!  -  15 Jan 2003  (Review from Allrecipes US | Canada)

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