Pineapple Coconut God Bless America Cake Recipe
Introduction
The Pineapple Coconut God Bless America Cake is a tropical-inspired dessert bursting with moist, rich flavors. Combining juicy pineapple, toasted pecans, and a luscious coconut frosting, it’s perfect for celebrations or any time you crave a sweet treat with a southern flair.
Ingredients
- 1 can (20 oz) 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 can (12 oz) evaporated milk
- 2 sticks unsalted butter (1 cup)
- 2 cups sweetened shredded coconut
- 1 cup toasted pecans
- 1 teaspoon vanilla extract
- 1 cup butter (for frosting)
- 1.5 cups sugar (for frosting)
- 2 cups shredded coconut (for frosting)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Step 2: In a large bowl, combine the crushed pineapple with its juices, eggs, vegetable oil, granulated sugar, brown sugar, and evaporated milk. Mix well.
- Step 3: In a separate bowl, whisk together the flour, baking soda, and salt.
- Step 4: Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Step 5: Gently fold in the sweetened shredded coconut, toasted pecans, and vanilla extract.
- Step 6: Pour the batter into the prepared pan and smooth the top evenly.
- Step 7: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely.
- Step 8: To make the frosting, beat together 1 cup of butter and 1.5 cups of sugar until light and fluffy.
- Step 9: Stir in 2 cups of shredded coconut until well combined.
- Step 10: Once the cake is cooled, spread the coconut frosting generously over the top.
Tips & Variations
- For extra moisture, drain only half of the pineapple juice instead of all.
- Swap pecans for walnuts or almonds if preferred.
- Add a pinch of cinnamon or nutmeg to the batter for a warm spice note.
- Use unsweetened coconut in the batter for a less sweet cake.
- For a lighter frosting, fold whipped cream into the coconut mixture before spreading on the cake.
Storage
Store the cake covered in an airtight container in the refrigerator for up to 4 days. Before serving, bring to room temperature or warm slightly for the best texture. The frosting may firm up in the fridge, so let it soften before slicing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used, but be sure to finely crush or blend it to achieve a similar texture and moisture level. Adjust the amount of liquid to maintain the batter consistency.
Is this cake suitable for freezing?
Absolutely. Wrap the cooled and unfrosted cake tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge and then frost before serving.
Print
Pineapple Coconut God Bless America Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
This Pineapple Coconut God Bless America Cake is a moist and flavorful dessert that combines tropical pineapple and coconut with the crunch of toasted pecans. The cake features a rich, buttery coconut frosting that complements the tender crumb, making it perfect for festive gatherings or any celebration.
Ingredients
Cake Ingredients
- 1 can (20 oz) 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 can (12 oz) evaporated milk
- 2 sticks unsalted butter (1 cup)
- 2 cups sweetened shredded coconut
- 1 cup toasted pecans
- 1 teaspoon vanilla extract
Frosting Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 2 cups shredded coconut
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan to ensure the cake doesn’t stick.
- Mix Wet Ingredients: In a large bowl, combine the crushed pineapple including juices, eggs, vegetable oil, granulated sugar, brown sugar, and evaporated milk. Mix well until all ingredients are evenly incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet pineapple mixture, stirring just until combined to avoid overmixing and ensure a tender crumb.
- Add Coconut, Pecans, and Vanilla: Gently fold in the sweetened shredded coconut, toasted pecans, and vanilla extract to distribute evenly throughout the batter.
- Prepare for Baking: Pour the batter into the prepared baking pan and smooth the top with a spatula for even baking.
- Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Prepare Frosting: While the cake is baking, beat 1 cup of butter with 1.5 cups of sugar in a bowl until the mixture becomes fluffy and light in texture.
- Add Coconut to Frosting: Stir in 2 cups of shredded coconut into the butter and sugar mixture, combining thoroughly for a rich coconut-pecan frosting.
- Frost the Cake: Once the cake has cooled completely, generously frost the top with the prepared coconut frosting to add sweetness and texture.
Notes
- Ensure the cake is completely cool before applying frosting to prevent melting.
- To toast pecans, bake them in a single layer at 350°F for 5-7 minutes until fragrant.
- For extra moisture, use crushed pineapple with juice rather than drained.
- This cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
- Substitute pecans with walnuts if preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pineapple coconut cake, coconut pecan cake, American dessert, moist cake, tropical cake, baking recipe
