Carrot Cake with Pineapple and Coconut – this carrot cake recipe gets its moist texture and nuanced flavor from crushed pineapple, unsweetened coconut, lots of grated carrot, and baking spices. Topped with a homemade lemon cream cheese frosting, this cake holds up extremely well and can be easily prepared in advance for Easter weekend or year round celebrations. Note: Pulsing the drained crushed pineapple creates a smoother texture and ensures that the pineapple (and the added moisture it provides) distributes evenly throughout the cake batter without resulting in a coarser cake texture. You’ll need just under one (20-ounce) can of crushed pineapple, in pineapple juice, for the quality outlined in this recipe.