Mary Berry Carrot Cake with Pineapple Slices
If you’re not a fan of carrot cakes, you’ve got to try this one. Packed with chopped walnuts, desiccated coconut, and juicy pineapple slices, it’s not your average carrot cake. – Caroline
Why you’ll like it
- Not the usual carrot cake! Pineapple and shredded coconut give a different flair to the classic carrot cake.
- Simple recipe. Like most Mary Berry recipes, it pleases the crowd without needing too much experience to whip up.
Tips
- Dry the pineapple slices after chopping to prevent excess moisture in the cake batter.
Variations
- For a nut-free version, you can omit the chopped walnuts or replace them with your favourite seeds.
- Replace the cream cheese icing with a classic buttercream frosting or coconut cream.
- Experiment with different spices like nutmeg or ginger to add a hint of warmth to the cake.
- Mascarpone Frosting Carrot Cake – a classic moist carrot cake with a ginger-infused mascarpone frosting.
- Ina Garten Coconut Cake – coconut cake with layers of luscious cream cheese frosting.
- Gluten-Free Apple and Coconut Cake – A Mary Berry Traybake with apples and coconut.
Storage Instructions
If you’re making the cake in advance, you can store it in an airtight container at room temperature for up to 1 day. However, it’s best enjoyed when made on the same day.
If you plan to freeze the cake, do so without the icing, and it can be stored for up to 2 months. Thaw the cake in the refrigerator overnight before adding the cream cheese icing.
How to serve Mary Berry?
Mary Berry Carrot Cake is great served standalone, but you can take it to the next level by serving it with a dollop of whipped coconut cream, toasted rice ice cream or a scoop of vanilla ice cream.
This carrot cake with coconut and pineapple has a tropical vibe and would pair it with a hot or cold drink depending on your mood. Try:
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Creamy Coffee: The bitter notes of coffee such as Marocchino complement the sweetness of the cake.
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Tropical Fruit Smoothie: A pineapple and coconut milk smoothie echoes tropical flavours. Try it also with a Rum Punch or Pina Colada.
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Spiced Chai Tea: The warm spices in chai tea latte, such as cinnamon, cardamom, and ginger, can add depth to the cake’s flavor profile and provide a cozy contrast.
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Sweet White Wine: A sweet white wine like Riesling or Moscato frizzante can complement the cake’s sweetness and is always a good choice with carrot cake.
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Pineapple Juice: Fresh pineapple juice alongside the cake is a refreshing choice for all your family or guests.
Health Info
- Calories: 817.44
- Sugar: 58.92
- Sodium: 447.29
- Fat: 53.5
- Carbohydrates: 79.92
- Fiber: 3.36
- Protein: 8.06
Coconut Cake Recipe with Coconut and Pineapple
Description
Ingredients
- 1 1/2 cups self-rising flour heaping cups
- 1 1/4 cups granulated sugar
- 1 teaspoon baking powder
- 1 1/2 teaspoon ground cinnamon
- 3/4 cup sunflower oil
- 2 eggs lightly beaten
- 1 teaspoon vanilla extract
- 3 1/2 oz (100g) raw carrots, grated
- 31/2 oz (100g) walnuts, chopped
- 2 oz (60g) desiccated coconut
- 7.5 oz can pineapple slices drained, chopped, and dried thoroughly
- For the icing
- 7 ounces (200g) cream cheese
- 7 tablespoon butter softened
- 1 1/2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Begin by preheating the oven to 350°F (180°C).
- In a large mixing bowl, place the flour, and then add the sugar, baking powder, and cinnamon. Stir these dry ingredients together.
- Incorporate the oil, eggs, and vanilla extract, and vigorously beat the mixture with a wooden spoon or spatula. Gently fold in the carrots, walnuts, coconut, and pineapple, continuing to beat until the batter is smooth.
- Evenly spoon the batter into the cake pans and bake for 45–50 minutes or until the cakes have risen well and turned a beautiful golden brown. To ensure they are cooked in the middle, insert a skewer into the centre—if it emerges clean, the cakes are ready. Transfer them to a wire rack to cool.
- Place the cream cheese and butter into a bowl. Sift in the confectioners’ sugar, add the vanilla extract, and use an electric whisk to blend until the mixture is smooth.
- Carefully remove the cakes from the pans and peel off the baking parchment. Position one cake upside down on a serving plate and spread half of the icing over it. Place the other cake on top and generously spread the remaining icing over the top.
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I will definitely try this recipes. However, just one small note – I think saying that the recipe is easy for beginner bakers is slightly misleading. While this may be true for some beginner bakers, I feel that some beginners may find the recipe challenging.
Hi Isabella,
Thank you for your feedback. Yes, I do think that experienced bakers have an advantage but at the same time being a beginner should not hinder us from trying a more complex cake.
I will take note of your feedback and change the article accordingly. Thank you for taking your time to send me feedback. Really appreciate it.