Hawaiian Carrot Pineapple Cake

1. Preheat and prepare pan. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment
   if desired for easier removal.
2. Whisk dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon,
   nutmeg, and salt until evenly combined.
3. Mix wet ingredients. In a large bowl, whisk or beat the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla
   until smooth and well combined. Do not overbeat — just combine until homogeneous.
4. Combine wet and dry. Add the dry ingredients to the wet mixture in two additions, folding gently after each addition
   until just incorporated. Avoid overmixing to keep the cake tender.
5. Fold in the mix-ins. Fold in the grated carrots, crushed pineapple (including its juice), shredded coconut, and chopped nuts
   if using. The batter will be thick and moist — that is correct.
6. Bake. Pour the batter into the prepared pan and smooth the top with a spatula. Bake on the center rack for 30–35 minutes,
   or until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
7. Cool completely. Allow the cake to cool in the pan on a wire rack for 20–30 minutes, then carefully remove it from the pan
   (if lined) and cool completely before frosting. Frosting a warm cake will cause the frosting to slide.
8. Make the frosting. In a bowl, beat the softened cream cheese and butter until light and fluffy. Gradually add the sifted
   powdered sugar, then beat in the vanilla and pineapple juice until smooth and spreadable. Taste and adjust pineapple juice by small amounts
   if you prefer a brighter tang.
9. Frost and garnish. Spread the cream cheese frosting evenly over the cooled cake. Garnish with extra toasted coconut, chopped nuts,
   or a few small pineapple tidbits if desired. Chill briefly to set, then slice and serve.

• Use freshly grated carrots. Pre-shredded carrots are drier and often lose texture; freshly grated carrots contribute moisture and tenderness.
• Include pineapple juice. The juice adds acidity that tenderizes the crumb and contributes tropical flavor — use it in the frosting too for continuity.
• Do not overmix. Once the flour is added, fold until just combined. Overmixing develops gluten and yields a denser cake.
• Toast the coconut. For extra aroma and crunch, toast shredded coconut in a dry skillet over medium heat for 2–3 minutes, stirring constantly until golden.
• Check doneness carefully. Because of the fruit and oil, toothpick tests may leave moist crumbs — look for a mostly clean toothpick and a springy center.
• Troubleshooting & consistency

Cake too moist in the center: Because of the pineapple and oil, the cake may remain slightly moist — this is normal. If it seems underbaked, tent the cake with foil and bake 3–5 minutes longer, checking frequently.

Frosting too soft: Chill the frosting for 10–15 minutes and then re-whip briefly. If the frosting is too thick, add tiny amounts (¼ tsp) of pineapple juice until spreadable.