Pineapple Coconut God Bless America Cake Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish to prepare for baking the cake.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
