Pineapple Coconut God Bless America Cake Recipe
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.
- 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 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
