Introduction

This Pineapple Coconut God Bless America Cake is a rich and ultra-moist dessert bursting with tropical flavors. Sweet crushed pineapple adds incredible texture and moisture, while the coconut-pecan icing creates a buttery, nutty finish that’s downright irresistible. Perfect for patriotic holidays, potlucks, or any time you want a crowd-pleasing cake with Southern charm.

The image shows a close-up of a slice of cake with three visible layers. The bottom and middle layers are light brown and crumbly, resembling a nutty or spiced cake texture. Between these cake layers, there are two thick layers of creamy white frosting, smooth and even. The top of the cake slice is covered with a light yellow glaze or thin layer of icing with some white flakes sprinkled on top, possibly coconut. The cake is placed on a clear glass plate, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cake:

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:

1 (12 oz) can evaporated milk
1 cup (2 sticks) unsalted butter
1 1/2 cups granulated sugar
2 cups shredded coconut
1 cup pecans, roughly chopped and toasted
1 teaspoon vanilla extract
1/4 teaspoon salt

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: In a large mixing bowl, combine the crushed pineapple (with juice), eggs, vegetable oil, granulated sugar, and brown sugar. Mix well.
Step 3: Add the flour, baking soda, and salt. Stir until just combined—do not overmix.
Step 4: Pour the batter into the prepared baking dish and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Step 5: While the cake bakes, prepare the icing. In a saucepan over medium heat, combine evaporated milk, butter, and sugar. Stir until the mixture is melted and begins to bubble.
Step 6: Remove the saucepan from heat and stir in the shredded coconut, toasted pecans, vanilla extract, and salt.
Step 7: When the cake is done baking and still warm, immediately pour the warm icing evenly over the top of the cake.
Step 8: Allow the cake to cool to room temperature so the icing can set. Slice and serve as desired.

Tips & Variations

Use a can of pineapple packed in juice, not syrup, for best results.
Toast the pecans beforehand to deepen their flavor and add crunch.
Pour the icing while the cake is still hot to let it soak into the sponge.
Don’t overmix the batter; mix until just combined to avoid a dense texture.
Let the cake cool completely before covering to avoid condensation on the icing.
Nut-Free: Omit the pecans or substitute with sunflower seeds for texture.
Extra Tropical: Add lime zest or chopped dried mango for a zesty twist.
Layered Cake: Bake in round pans and use the icing as filling and topping.
Gluten-Free: Substitute a 1:1 gluten-free flour blend for all-purpose flour.
Lighter Version: Use unsweetened coconut and reduce sugar slightly.

Storage

Store leftover cake covered in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, let the cake cool completely, then wrap individual slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 2 months and thaw overnight in the refrigerator before serving. Warm individual slices in the microwave for 15–20 seconds to revive the icing and soften the texture.

How to Serve

The image shows a close-up of a slice of layered cake on a white plate. The cake has three visible layers: the bottom and middle layers are light brown with a slightly coarse texture, likely nutty or crumbly, while the top and middle fillings are creamy white and smooth. The top layer of frosting is pale yellow and creamy, with small white flakes sprinkled on it. The slice looks moist, soft, and rich. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, just make sure to blend it finely and include all the juices to maintain the moisture balance.

Can I make this cake without coconut?

Yes, but the flavor and texture will change significantly. You can replace it with additional nuts or oats.

Can I substitute the pecans with another nut?

Absolutely—walnuts, almonds, or macadamia nuts work well.

Is this cake overly sweet?

It is sweet and rich, but balanced by the slight tang from the pineapple and the salt in the icing. You can reduce the sugar slightly if desired.

Can I make this cake ahead of time?

Yes, it actually tastes better the next day as the flavors meld together.

Can I use sweetened condensed milk instead of evaporated milk?

No, condensed milk is too thick and sweet. Stick with evaporated milk for the proper icing texture.

What type of coconut should I use?

Use shredded, sweetened coconut for a chewy texture and classic flavor.

Do I need to toast the pecans?

Toasting is optional but recommended for better flavor and crunch.

Can I turn this into cupcakes?

Yes, but reduce the baking time to around 18–22 minutes and monitor closely.

How can I make this more festive for the Fourth of July?

Decorate the top with red and blue sprinkles, or serve with fresh strawberries and blueberries for a patriotic touch.