Pineapple Coconut God Bless America Cake Recipe

Introduction

This Pineapple Coconut God Bless America Cake is a moist, flavorful dessert that combines tropical pineapple and coconut with a rich, nutty icing. It’s perfect for sharing at family gatherings or festive celebrations.

Ingredients

• 1 (20 oz) can crushed pineapple, with juices
• 2 large eggs
• 1/4 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 (12 oz) can evaporated milk
• 1 cup (2 sticks) unsalted butter
• 1 1/2 cups shredded coconut
• 1 cup pecans, roughly chopped and toasted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Step 2: In a large mixing bowl, combine the crushed pineapple with juices, eggs, vegetable oil, granulated sugar, and brown sugar. Mix until well blended.
3. Step 3: Add the flour, baking soda, and salt to the wet ingredients. Stir gently until fully incorporated, being careful not to overmix.
4. Step 4: Pour the batter into the prepared baking dish and spread it evenly.
5. Step 5: Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
6. Step 6: While the cake bakes, prepare the icing. In a saucepan over medium heat, combine evaporated milk, butter, and sugar. Stir until the butter melts and the mixture begins to simmer.
7. Step 7: Add the shredded coconut, toasted pecans, vanilla extract, and 1/4 teaspoon salt to the saucepan. Stir and simmer gently for 5–7 minutes until thickened.
8. Step 8: When the cake is done and still warm, pour the icing evenly over the top.
9. Step 9: Let the cake cool before slicing. Serve warm or at room temperature.

Tips & Variations

• For extra flavor, toast the shredded coconut separately before adding to the icing.
• Substitute walnuts for pecans if preferred or for a milder nutty taste.
• To reduce sweetness, use light brown sugar and reduce granulated sugar by 1/4 cup.
• If you prefer a denser cake, use crushed pineapple packed in juice rather than drained.

Storage

Store leftover cake covered in the refrigerator for up to 4 days. To serve, bring to room temperature or warm individual slices briefly in the microwave. This cake also freezes well; wrap tightly and freeze for up to 2 months, thawing in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, but be sure to include the juice as it adds moisture. Use about 1 1/2 cups of finely crushed fresh pineapple with some juice to replace the canned version.

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Ensure the blend contains xanthan gum or add it separately for best texture.

Pineapple Coconut God Bless America Cake Recipe

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★★★★★

4.5 from 142 reviews

This Pineapple Coconut God Bless America Cake is a moist and flavorful dessert featuring crushed pineapple, shredded coconut, and toasted pecans. The cake is tender and sweet, topped with a rich, creamy coconut-pecan icing that perfectly complements the tropical flavors. Ideal for celebrations or a comforting treat, this recipe blends classic American flavors with a tropical twist.

• Author: Naya
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake:

• 1 (20 oz) can crushed pineapple, with juices
• 2 large eggs
• 1/4 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt

Icing:

• 1 (12 oz) can evaporated milk
• 1 cup (2 sticks) unsalted butter
• 1 1/2 cups sugar
• 2 cups shredded coconut
• 1 cup pecans, roughly chopped and toasted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish to prepare for baking the cake.
2. Mix Wet Ingredients: In a large mixing bowl, combine the crushed pineapple with its juices, eggs, vegetable oil, granulated sugar, and brown sugar. Mix well until all the wet ingredients are thoroughly blended.
3. Add Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet mixture. Stir gently until fully incorporated, being careful not to overmix the batter to keep the cake tender.
4. Bake the Cake: Pour the batter evenly into the prepared baking dish and spread it out smoothly. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean, indicating it is fully baked.
5. Prepare Icing: While the cake is baking, prepare the icing. In a saucepan over medium heat, combine evaporated milk, unsalted butter, and sugar. Stir continuously until the butter melts and the mixture begins to simmer gently.
6. Add Coconut and Pecans: Stir in the shredded coconut, toasted pecans, vanilla extract, and salt. Continue to stir and simmer the mixture gently for 5 to 7 minutes, until the icing thickens sufficiently.
7. Apply Icing: When the cake is done baking and still warm, pour the coconut-pecan icing evenly over the top of the cake to allow it to set and soak in.
8. Cool and Serve: Allow the cake to cool completely before slicing. Serve the cake warm or at room temperature for the best flavor experience.

Notes

• Do not overmix the batter to ensure the cake remains light and tender.
• Toast the pecans before adding to the icing to enhance their flavor and crunch.
• This cake can be served warm for a comforting dessert or at room temperature for easier slicing.
• Store leftovers covered at room temperature for 2 days or refrigerate for up to 5 days.
• Toasting coconut before adding can add extra crunch and flavor, although optional.

Keywords: pineapple cake, coconut cake, pecan icing, tropical dessert, moist cake, American dessert, God Bless America Cake