Polynesian Cake
A moist, flavorful pineapple and carrot cake with cinnamon, nuts, and coconut, perfect for gatherings and celebrations with a tropical twist.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan.
- In a large mixing bowl, combine oil, sugar, eggs, crushed pineapple with juice, and vanilla. Mix well.
- Add flour, baking soda, cinnamon, and chopped nuts to the wet ingredients. Mix by hand until just combined.
- Fold in the baby carrots and coconut.
- Pour the batter into the prepared baking pan.
- Bake in the preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For added moisture, consider substituting half of the oil with unsweetened applesauce. If you don't have baby carrots, you can use grated regular carrots instead. Adjust the sweetness by reducing sugar slightly if using sweetened coconut. Ensure to mix the batter gently to maintain a light texture. This cake is versatile, and you can experiment with different nuts or add raisins for extra flavor.
Serving Suggestions
Serve this cake warm or at room temperature, garnished with whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Sweet Salad Dressing for a refreshing side. Consider serving it alongside a light fruit salad or a scoop of yogurt to balance the sweetness. Perfect for gatherings or family dinners!
Storage & Reheating
To store leftover Polynesian Cake, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator for up to a week. For longer storage, freeze individual slices in airtight containers for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in the microwave for a few seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Polynesian Cake contains roughly 1802 calories, with 18g protein, 213g carbohydrates, and 93g fat. It is an excellent source of vitamin A (91% of the Daily Value), vitamin C (64% of the Daily Value), and dietary fiber (48% of the Daily Value). Note that it is relatively high in sodium, at 1816mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately to maintain the cake's structure. The flavor and texture should remain deliciously similar.
How can I make this cake healthier?
To make the Polynesian Cake healthier, consider using whole wheat flour instead of all-purpose flour, reducing the sugar by a third, and incorporating more fruits like mashed bananas or applesauce. You can also cut back on the oil by using Greek yogurt for added moisture without the extra fat.
Can I add other fruits to this cake?
Absolutely! You can customize the cake by adding chopped apples, shredded zucchini, or even dried fruits like cranberries or raisins. Just be mindful of the moisture content, and adjust flour accordingly if you add more wet ingredients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).