Pineapple Coconut God Bless America Cake Recipe

Introduction

This Pineapple Coconut God Bless America Cake is a moist, tropical treat perfect for any celebration. With a tender pineapple-infused base topped with a rich coconut-pecan icing, it offers a delightful blend of flavors and textures that will impress your guests.

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
• 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 until fully incorporated, being careful not to overmix.
4. Step 4: Pour the batter into the prepared baking dish and spread 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 shredded coconut, toasted pecans, vanilla extract, and salt. Stir and simmer gently for 5–7 minutes until the icing thickens.
8. Step 8: Once the cake is done and still warm, pour the warm 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 before adding it to the icing to enhance its nuttiness.
• Substitute pecans with walnuts if preferred or omit nuts for a nut-free version.
• Ensure not to overmix the batter to keep the cake light and tender.
• Use fresh pineapple juice for a more intense pineapple flavor if available.

Storage

Store the cake covered in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in the microwave for 15–20 seconds to enjoy the icing’s gooey texture again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking flour blend, ensuring it contains xanthan gum or another binder for best results.

Can I prepare the icing ahead of time?

It’s best to make the icing fresh while the cake is baking to pour it warm for the best texture and flavor. However, you can prepare it ahead and reheat gently before pouring over the cake.

Pineapple Coconut God Bless America Cake Recipe

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4.7 from 96 reviews

A moist and flavorful Pineapple Coconut God Bless America Cake, featuring a tender cake base enriched with crushed pineapple and a creamy coconut pecan icing. This classic American dessert is perfect for celebrations and gatherings, blending tropical sweetness with a rich, nutty topping.

• Author: mia
• 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 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

Icing Ingredients

• 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 and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy removal.
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 thoroughly until well blended, forming a smooth batter base.
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 to maintain the cake’s tenderness.
4. Bake the Cake: Pour the batter evenly into the prepared baking dish. Place in the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
5. Prepare the Icing: While the cake bakes, make the icing by combining evaporated milk, unsalted butter, and sugar in a saucepan over medium heat. Stir continuously until the butter melts and the mixture begins to simmer gently.
6. Add Icing Mix-ins: To the simmering mixture, add shredded coconut, toasted pecans, vanilla extract, and salt. Stir well and let it simmer gently for 5 to 7 minutes until the icing thickens, developing a rich and creamy texture.
7. Apply Icing: Once the cake is baked and still warm, pour the warm icing evenly over the top, allowing it to soak in and enhance the flavor and moisture of the cake.
8. Cool and Serve: Let the cake cool completely before slicing for clean cuts. Serve the Pineapple Coconut God Bless America Cake warm or at room temperature to enjoy the full blend of flavors.

Notes

• For best results, toast pecans until fragrant before chopping to enhance their flavor.
• Do not overmix the batter to keep the cake light and tender.
• The cake can be served warm or cooled to room temperature based on your preference.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Pineapple cake, coconut cake, American dessert, tropical cake, pecan coconut icing, moist cake, holiday cake