Pineapple Coconut God Bless America Cake Recipe

This Pineapple Coconut God Bless America Cake is a moist, flavorful dessert bursting with tropical goodness. The combination of crushed pineapple and shredded coconut creates a sweet and tender cake topped with a rich, nutty icing. Perfect for celebrations or a comforting treat any day.

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 sugar (for icing)
• 2 cups shredded coconut
• 1 cup pecans, roughly chopped and toasted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt (for icing)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prepare for the cake batter.
2. Step 2: In a large mixing bowl, combine the crushed pineapple with its juices, eggs, vegetable oil, granulated sugar, and brown sugar. Mix well until fully blended.
3. Step 3: Add the all-purpose flour, baking soda, and salt to the wet ingredients. Stir gently until everything is just incorporated; avoid overmixing to keep the cake tender.
4. Step 4: Pour the batter into the greased baking dish and spread it evenly across the pan.
5. Step 5: Bake the cake for 35 to 40 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
6. Step 6: While the cake bakes, prepare the icing. In a saucepan over medium heat, combine evaporated milk, unsalted butter, and sugar. Stir until the butter melts and the mixture starts to simmer.
7. Step 7: Add shredded coconut, toasted pecans, vanilla extract, and salt to the saucepan. Stir and simmer gently for 5 to 7 minutes until the icing thickens nicely.
8. Step 8: Once the cake is baked and still warm, pour the warm icing evenly over the top to soak in.
9. Step 9: Allow the cake to cool before slicing. Serve it warm or at room temperature for the best flavor.

Tips & Variations

• Toast the pecans lightly in a dry pan to enhance their flavor before adding to the icing.
• For a nut-free version, omit pecans and increase shredded coconut slightly.
• Use fresh pineapple by crushing and draining excess liquid if canned pineapple is not available.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 4 days. Before serving, bring it to room temperature or warm slightly in the microwave. The icing may firm up when chilled but softens again when warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance and prepare the icing the next day. Pour the icing right before serving for a fresh finish.

Is it necessary to use evaporated milk in the icing?

Evaporated milk gives the icing a rich, creamy texture, but you can substitute with regular milk or a non-dairy milk for a lighter version, though the icing may be less thick.

Pineapple Coconut God Bless America Cake Recipe

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4.8 from 115 reviews

This Pineapple Coconut God Bless America Cake is a moist and flavorful dessert combining crushed pineapple and coconut with a rich, buttery icing loaded with toasted pecans. Perfect for any celebration, it features a tender cake base topped with a luscious coconut-pecan frosting that adds texture and a hint of Southern charm.

• Author: Nora
• 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent the cake from sticking.
2. Mix Wet Ingredients: In a large mixing bowl, combine the crushed pineapple with its juices, eggs, vegetable oil, granulated sugar, and brown sugar. Stir well until the mixture is fully blended.
3. Add Dry Ingredients: Sift together the all-purpose flour, baking soda, and salt. Gradually add these to the wet mixture and stir until just combined. Avoid overmixing to keep the cake tender.
4. Bake the Cake: Pour the batter into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
5. Prepare Icing: While the cake bakes, prepare the icing by combining evaporated milk, unsalted butter, and sugar in a saucepan over medium heat. Stir until the butter melts and the mixture starts to simmer.
6. Add Coconut and Pecans: Stir in shredded coconut, toasted pecans, vanilla extract, and salt. Simmer gently for 5 to 7 minutes, stirring occasionally, until the icing thickens.
7. Finish the Cake: When the cake is done, remove it from the oven and while still warm, pour the hot icing evenly over the top to soak into the cake.
8. Cool and Serve: Allow the cake to cool completely before slicing. Serve warm or at room temperature for the best flavor and texture.

Notes

• Ensure not to overmix the batter to keep the cake light and fluffy.
• To toast pecans, spread them on a baking sheet and bake at 350°F for about 5-7 minutes until fragrant.
• This cake can be stored covered at room temperature for 2 days or refrigerated up to 5 days.
• For added texture, sprinkle some extra toasted coconut on top before serving.

Keywords: Pineapple cake, Coconut cake, American dessert, Tropical cake, Pecan frosting, Moist cake