Pineapple Coconut God Bless America Cake – This Pineapple Coconut God Bless America Cake is a crowd-pleasing dessert that is perfect for any patriotic holiday or special occasion. The combination of sweet, juicy pineapple and shredded coconut is a match made in heaven, while the creamy icing adds a layer of richness that takes it to the next level. You’ll definitely want to try this cake for your next get-together!

Whenever my husband and I are planning a gathering with friends or family, we always turn to this Pineapple Coconut God Bless America Cake. It has become a staple in our household, and for good reason! The flavors are unique and delicious, and it’s always a hit with everyone who tries it. I remember the first time I made it for a 4th of July celebration, and it was gone in a matter of minutes. Now, we make sure to always have the ingredients on hand for whenever we’re in the mood for something sweet and satisfying.

Why This Pineapple Coconut God Bless America Cake Is a Must-Try?

The combination of crushed pineapple and shredded coconut creates a tropical and refreshing flavor that is perfect for summer.

The cake is moist and tender, thanks to the addition of eggs, oil, and brown sugar.
The creamy icing is made with evaporated milk, unsalted butter, sugar, shredded coconut, and pecans, creating a rich and decadent topping that perfectly complements the flavors of the cake.

This cake is easy to make and can be prepared in advance, making it perfect for parties and gatherings.

Ingredients:

1 (20 oz.) can crushed pineapple, with juices (565g)
2 large eggs

1/4 cup vegetable oil (60ml)
1 cup sugar (200g)

1/2 cup brown sugar (110g)
2 cups all-purpose flour (240g)

2 teaspoons baking soda
1/2 teaspoon salt

Icing:

1 (12 oz.) can evaporated milk (340g)

1 cup (2 sticks) unsalted butter (226g)
1 1/2 cups sugar (300g)

2 cups shredded coconut (180g)
1 cup pecans, roughly chopped, toasted (100g)

1 teaspoon vanilla extract
1/4 teaspoon salt

Directions:

Preheat the oven to 350ºF (175ºC) and lightly grease a 9×13-inch baking dish with butter or non-stick spray.

In a large bowl, whisk together the eggs, sugar, brown sugar, oil, and crushed pineapple (with juices). Mix in the flour, baking soda, and salt until the cake ingredients come together.

Transfer the cake batter to the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

While the cake bakes, combine the evaporated milk, sugar, and butter in a large saucepan over high heat and bring to a boil. Reduce heat to low and simmer for 10 minutes.

Remove the mixture from heat, then stir in the shredded coconut, pecans, vanilla extract, and salt.

Remove the cake from the oven and pour the icing over the top, then spread it into an even layer. Set aside and let it set before slicing and serving.

Notes:

To make this recipe even more tropical, you can try adding some chopped mango or papaya to the cake batter or sprinkle some extra shredded coconut on top of the icing.

Toasting the pecans before adding them to the icing will give them a nice crunch and bring out their flavor.
This cake can be stored in an airtight container at room temperature for up to three days or in the fridge for up to a week.

If you’re looking for a dessert that will transport you straight to a tropical island, look no further than this Pineapple Coconut God Bless America Cake. This delicious cake is moist and flavorful thanks to the crushed pineapple and shredded coconut in both the cake and icing. The pecans add a satisfying crunch and the combination of flavors is truly divine. Whether you’re making it for a summer cookout or just to satisfy your sweet tooth, this cake is sure to be a crowd-pleaser. So go ahead and give it a try, and let the flavors of the tropics whisk you away!

FAQ

Can I use fresh pineapple instead of canned?

You can definitely use fresh pineapple, but make sure to reserve any juices that come out when you chop it up and add them to the cake batter.

Can I use salted butter instead of unsalted?

You can, but you may want to omit the salt in the icing recipe to avoid it being too salty.

Can I leave out the pecans?

Yes, you can omit the pecans or substitute them with another type of nut, like walnuts or almonds.

Can I make this cake in advance?

Yes, this cake can be made a day or two in advance and stored in the fridge until you’re ready to serve it. Just be sure to bring it to room temperature before serving.