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
Scale
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
