Pineapple Coconut God Bless America Cake

This Pineapple Coconut God Bless America Cake is a classic Southern-style dessert that brings together the sweet, tropical flavors of pineapple and coconut with a rich, buttery icing that’s hard to resist. Often seen at summer gatherings and patriotic holidays like the Fourth of July, this cake is as crowd-pleasing as it is nostalgic. With a dense, moist crumb and a coconut-pecan topping that adds incredible texture, this dessert manages to be both comforting and celebratory. The crushed pineapple infuses the cake with natural sweetness and moisture, eliminating the need for milk or butter in the batter. Meanwhile, the cooked icing seeps into the cake as it cools, making every bite decadently rich and flavorful.

What makes this cake particularly special is how easy it is to prepare using pantry staples and minimal mixing. There’s no need for fancy equipment or layering—just stir, bake, and pour on the icing. Whether you’re serving it warm or chilled, it holds up beautifully and even improves with time as the flavors meld together. Perfect for holidays, potlucks, and family dinners, this cake is a flavorful twist on a classic sheet cake that celebrates American tradition with a tropical flair.

Why You’ll Love This Recipe

1. Moist and Flavorful – Crushed pineapple adds natural sweetness and moisture, making the cake incredibly soft without needing extra fats.
2. Easy to Make – No mixer or special tools required; just mix, pour, bake, and top with the cooked icing.
3. Feeds a Crowd – This sheet cake-style dessert is perfect for parties, holidays, and large gatherings.
4. Rich Coconut-Pecan Icing – The stovetop icing infuses the cake with buttery, nutty flavor that’s unique and indulgent.
5. Make-Ahead Friendly – This cake tastes even better the next day, making it perfect for prepping in advance.

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Ingredients

Cake

• Crushed pineapple with juices
• Eggs
• Vegetable oil
• Granulated sugar
• Brown sugar
• All-purpose flour
• Baking soda
• Salt

Icing

• Evaporated milk
• Unsalted butter
• Granulated sugar
• Shredded coconut
• Pecans, toasted and chopped
• Vanilla extract
• Salt

Variations

• Nut-Free: Omit the pecans for a nut-free version or substitute with sunflower seeds for texture.
• Extra Tropical: Add a bit of lime zest or chopped dried mango for a zesty, fruity twist.
• Layered Cake: Bake in round pans and turn it into a layered cake with the icing as filling and topping.
• Gluten-Free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour to accommodate dietary needs.
• Lighter Version: Use unsweetened coconut and reduce the sugar slightly for a less sweet dessert.

How to Make the Recipe

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 30–35 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, immediately pour the warm icing evenly over the hot cake.

Step 8

Allow the cake to cool to room temperature so the icing can set. Slice and serve as desired.

Tips for Making the Recipe

• 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.

How to Serve

Serve this cake warm, at room temperature, or chilled—each option offers a slightly different experience. It’s delicious on its own, but you can elevate it with a dollop of whipped cream or a scoop of vanilla ice cream. Garnish with extra toasted coconut or a few fresh berries for a festive touch, especially for patriotic holidays.

Make Ahead and Storage

Storing Leftovers

Store leftover cake covered in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Freezing

To freeze, allow the cake to cool completely. Wrap individual slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Reheating

Warm individual slices in the microwave for 15–20 seconds to revive the icing and soften the texture.

FAQs

1. 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.

2. 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.

3. Can I substitute the pecans with another nut?

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

4. 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.

5. Can I make this cake ahead of time?

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

6. 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.

7. What type of coconut should I use?

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

8. Do I need to toast the pecans?

Toasting is optional but recommended for better flavor and crunch.

9. Can I turn this into cupcakes?

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

10. 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.

Conclusion

Pineapple Coconut God Bless America Cake is a moist, flavorful dessert that brings a taste of nostalgia and celebration to your table. With its simple preparation, rich tropical flavor, and signature coconut-pecan topping, this cake is a guaranteed hit at holidays, potlucks, and family dinners alike. Whether you’re looking for a new favorite summer cake or a patriotic dessert to mark a special occasion, this recipe delivers warmth, sweetness, and crowd-pleasing comfort in every bite.

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