Pineapple Coconut God Bless America Cake Recipe

Introduction

This Pineapple Coconut God Bless America Cake is a moist and flavorful treat that combines tropical pineapple with rich coconut and toasted pecans. Perfect for summer gatherings or any occasion, this cake is topped with a luscious coconut-pecan icing that will delight your taste buds.

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). 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 mixture. 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 the 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 to the saucepan. Stir and let simmer gently for 5–7 minutes until thickened.
8. Step 8: Once the cake is done and still warm, pour the icing evenly over the top.
9. Step 9: Allow the cake to cool before slicing. Serve warm or at room temperature.

Tips & Variations

• For extra flavor, toast the shredded coconut lightly before adding it to the icing mixture.
• Substitute pecans with walnuts if preferred or omit nuts for a nut-free version.
• If you like a sweeter cake, sprinkle some powdered sugar on top once cooled.
• Use fresh pineapple instead of canned for a fresher taste, adjusting for juice content as needed.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature or warm slightly before serving to enjoy the icing’s full flavor and texture.

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 flour blend suitable for baking. Be sure to check that your baking soda and other ingredients are gluten-free as well.

Can I prepare the icing ahead of time?

It’s best to prepare the icing fresh while the cake is baking, then pour it over the warm cake to allow it to soak in well. Making it too far in advance may affect the texture.

Pineapple Coconut God Bless America Cake Recipe

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★★★★★

4.6 from 121 reviews

A moist and flavorful Pineapple Coconut God Bless America Cake featuring a tender pineapple-infused cake base topped with a rich, creamy coconut and pecan icing. This Southern-inspired dessert perfectly balances tropical sweetness with a nutty crunch, ideal for any festive occasion or a comforting treat.

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

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 Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
2. Mix Wet Ingredients: In a large mixing bowl, combine the crushed pineapple with its juice, eggs, vegetable oil, granulated sugar, and brown sugar. Mix thoroughly until well blended for a smooth batter.
3. Add Dry Ingredients: Sift in the all-purpose flour, baking soda, and salt into the wet mixture. Stir carefully until fully incorporated, being cautious not to overmix to keep the cake tender.
4. Pour Batter into Pan: Transfer the batter into your prepared baking dish and spread it evenly to ensure uniform baking.
5. Bake the Cake: Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
6. Prepare the Icing: While the cake bakes, place evaporated milk, unsalted butter, and sugar in a saucepan over medium heat. Stir continuously until the butter melts and the mixture begins to simmer.
7. Add Icing Ingredients: Stir in shredded coconut, toasted pecans, vanilla extract, and salt. Allow the mixture to simmer gently for 5–7 minutes until it thickens into a rich icing.
8. Ice the Cake: Once the cake is done baking and still warm, pour the prepared coconut-pecan icing evenly over the top to soak in and add flavor.
9. Cool and Serve: Let the cake cool in the pan before slicing. Serve warm or at room temperature for the best taste experience.

Notes

• Ensure not to overmix the batter to maintain a light and tender cake texture.
• Toast pecans before adding to the icing for enhanced flavor and crunch.
• Serve the cake warm to enjoy the full richness of the coconut pecan icing.
• Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
• This cake pairs wonderfully with a cup of coffee or tea.

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