Ingredients
2 cups all-purpose flour
1 ¾ cups granulated sugar
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 cup vegetable oil
4 large eggs
1 cup crushed pineapple (drained)
2 cups grated carrots
1 cup shredded coconut
½ cup coconut milk
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, mix flour, baking soda, salt, cinnamon, and nutmeg.
Add vegetable oil and eggs, blending until smooth.
Fold in drained crushed pineapple, grated carrots, shredded coconut, and coconut milk until fully incorporated.
Pour mixture into prepared pan. Bake for 25–30 minutes until a toothpick inserted in center comes out clean.
Cool completely before slicing into desired portions.
Notes
Gluten-free flour blend can substitute all-purpose flour.
Replace ½ cup granulated sugar with brown sugar for deeper caramel notes.
Use room-temperature eggs for better texture.
Ensure pineapple is thoroughly drained to avoid excess moisture.
Store leftovers in an airtight container at room temperature up to 3 days.
- Prep Time: 25
- Cook Time: 30
- Category: Easy Sheet Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 9g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg