Ah, the Pineapple Coconut “God Bless America 🇺🇸” Cake! This delightful dessert brings together the tropical sweetness of pineapple and coconut, creating an irresistibly moist and flavorful cake. With a rich, buttery icing loaded with shredded coconut and pecans, it’s a celebration in every bite. Whether you’re baking for a patriotic gathering or just craving something sweet, this cake is the perfect treat.

Let’s dive in and learn how to make this wonderful recipe step by step!

Why You’ll Love This Recipe

This cake is the epitome of simple yet indulgent desserts. Here’s why you’re going to fall head over heels for this Pineapple Coconut “God Bless America 🇺🇸” Cake:

• Tropical flavors: Pineapple and coconut bring a burst of refreshing, fruity flavor to each bite, while the pecans add a satisfying crunch.
• One-bowl cake batter: No need to dirty a ton of dishes; everything for the cake comes together in a single bowl!
• Rich, buttery icing: Made with evaporated milk, butter, sugar, coconut, and pecans, this icing elevates the cake to new levels of deliciousness.
• Perfect for sharing: Whether it’s for a holiday gathering, a potluck, or just to spoil your family, this cake is large enough to serve a crowd!

Ingredients for the Pineapple Coconut “God Bless America 🇺🇸” Cake

To make this delicious cake, you’ll need a combination of simple pantry staples and tropical ingredients. Here’s the breakdown:

For the Cake:

• 1 can (20 oz) crushed pineapple (with juice) – The key to a moist, fruity cake.
• 2 eggs – They help bind the cake together and give it a light, airy texture.
• 1/4 cup oil – Adds moisture without overpowering the flavors.
• 1 cup sugar – For that essential sweetness.
• 1/2 cup brown sugar – Adds a rich, caramel-like flavor.
• 2 cups flour – Provides structure to the cake.
• 2 tsp baking soda – Helps the cake rise beautifully.
• 1/2 tsp salt – Balances the sweetness.

For the Icing:

• 1 can (12 oz) evaporated milk – Makes the icing creamy and smooth.
• 1 cup butter – Adds richness and flavor.
• 1 1/2 cups sugar – Sweetens the icing perfectly.
• 2 cups shredded coconut – The star of the show in this icing!
• 1 cup chopped pecans – Adds a crunchy, nutty texture.
• 1 tsp vanilla – Enhances the flavor of the icing.
• 1/4 tsp salt – Balances the sweetness of the icing.

Tools You’ll Need

Before we jump into the process, make sure you have these tools on hand:

• 9×13 baking dish
• Mixing bowls
• Whisk and spatula
• Saucepan for the icing
• Measuring cups and spoons

Step-by-Step Instructions for Making Pineapple Coconut Cake

1. Preheat the Oven

Start by preheating your oven to 350ºF (175ºC) and greasing a 9×13-inch baking dish. This step is key to ensuring your cake bakes evenly and doesn’t stick.

2. Prepare the Cake Batter

In a large mixing bowl, combine the crushed pineapple (including the juice), eggs, oil, sugar, and brown sugar. Whisk until everything is well blended.
Next, sift in the flour, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined—don’t overmix! Pour the batter into your prepared dish.

3. Bake the Cake

Pop the cake into your preheated oven and bake for 25-30 minutes. You’ll know it’s ready when the top is golden, and a toothpick inserted into the center comes out clean. The aroma wafting through your kitchen will be divine!

4. Make the Icing

While your cake is baking, it’s time to whip up that glorious icing. In a medium saucepan, combine the evaporated milk, butter, and sugar. Bring this mixture to a gentle boil, then reduce the heat to a simmer and cook for about 10 minutes, stirring occasionally.
Once the icing has thickened, stir in the shredded coconut, chopped pecans, vanilla, and salt. This step is where the magic happens—the coconut and pecans add so much texture and flavor!

5. Pour Icing Over the Cake

As soon as the cake comes out of the oven, while it’s still piping hot, pour the warm icing over the top. The icing will soak into the cake, making it extra moist and flavorful. Let the cake cool completely before serving—if you can wait that long!

What to Serve with Pineapple Coconut Cake

This cake is a showstopper on its own, but if you’re looking to elevate your dessert spread, here are a few ideas to serve alongside it:

• Whipped cream or vanilla ice cream: The cool, creamy texture pairs beautifully with the rich flavors of the cake.
• Fresh fruit: Serve with sliced pineapple or fresh berries for a colorful and refreshing contrast.
• Iced coffee or tea: A cold beverage balances the sweetness of the cake.

Tips for the Best Pineapple Coconut Cake

• Don’t skip the juice: Make sure to use the entire can of crushed pineapple, including the juice. It’s essential for the cake’s moisture and flavor.
• Let the icing simmer: Don’t rush the icing! Letting it simmer ensures it thickens properly and develops the right consistency.
• Serve at room temperature: The cake tastes best when it’s had time to cool down and the icing has fully set. Patience pays off!

Storage Instructions

Leftovers (if there are any!) can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep the cake in the refrigerator for up to a week. You can also freeze individual slices by wrapping them tightly in plastic wrap and storing them in a freezer-safe bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy a slice!

Frequently Asked Questions (FAQ)

Can I use fresh pineapple instead of canned?

Yes! If you prefer fresh pineapple, you can finely crush it and use about 2 cups of it along with its juice. You might need to adjust the sweetness depending on the ripeness of your pineapple.

Can I make this cake gluten-free?

Absolutely! Swap the all-purpose flour for a 1:1 gluten-free baking flour, and the rest of the recipe remains the same.

What can I substitute for pecans?

If you’re not a fan of pecans or have an allergy, you can use walnuts or almonds. Alternatively, omit the nuts altogether and just enjoy the coconut icing.

Can I make the icing ahead of time?

The icing is best when poured fresh over the hot cake, but you can make it a day in advance and gently reheat it on the stove before pouring.

Conclusion

There you have it—the Pineapple Coconut “God Bless America 🇺🇸” Cake! It’s simple to make yet incredibly flavorful, perfect for any occasion. Whether you’re baking this for a family barbecue, a festive gathering, or just because you love cake, it’s sure to be a hit. The tropical flavors of pineapple and coconut paired with the buttery, nutty icing will leave everyone asking for seconds!

If you give this cake a try, I’d love to hear about it! Leave a review below or share your creations on Pinterest.

Nutritional Information (Per Serving)

• Calories: 450
• Fat: 24g
• Carbohydrates: 58g
• Protein: 5g
• Sugar: 45g
• Fiber: 3g

Looking for more recipes featuring tropical flavors? Check out my [Coconut Cream Pie] or [Mango Pineapple Sorbet] for more dessert inspiration!

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