Pineapple Coconut God Bless America Cake Recipe
This Pineapple Coconut God Bless America Cake is a rich, 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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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 sugar
- 2 cups shredded coconut
- 1 cup pecans, roughly chopped and toasted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prepare it for the cake batter.
- Mix Wet Ingredients: In a large mixing bowl, combine the crushed pineapple with juice, eggs, vegetable oil, granulated sugar, and brown sugar. Stir thoroughly until well blended.
- Add Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet mixture. Stir gently until just combined to avoid overmixing, which can affect texture.
- Prepare to Bake: Pour the batter into the greased baking dish and spread it evenly with a spatula.
- Bake the Cake: Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Make Icing: While the cake bakes, prepare the icing by combining evaporated milk, unsalted butter, and sugar in a saucepan over medium heat. Stir continuously until the butter melts and the mixture begins to simmer.
- Add Toppings to Icing: Remove from heat and stir in shredded coconut, toasted pecans, vanilla extract, and salt. Return to gentle simmer and cook for 5–7 minutes until thickened.
- Apply Icing: Remove the baked cake from the oven and while still warm, pour the warm icing evenly over the top to soak into the cake.
- Cool and Serve: Allow the cake to cool to room temperature so the icing can set properly. Slice and serve warm or at room temperature as desired.
Notes
- For extra flavor, add 1/2 teaspoon of cinnamon or a splash of rum extract to the batter.
- Store the cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
- Toast the pecans beforehand for enhanced nutty depth and crunch.
- Use a can of pineapple packed in juice, not syrup, for best moisture and flavor balance.
- Do not overmix the batter to maintain a light and tender cake texture.
- Pour icing while cake is still hot to allow it to soak in deeply.
- Let the cake cool completely before covering to avoid condensation forming on the icing.
Keywords: pineapple coconut cake, patriotic dessert, southern cake, coconut pecan icing, moist cake, tropical cake
