Description
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.
Ingredients
Cake:
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1 (20 oz) can crushed pineapple, with juices
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2 large eggs
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1/4 cup vegetable oil
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1 cup granulated sugar
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1/2 cup brown sugar
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2 cups all-purpose flour
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2 teaspoons baking soda
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1/2 teaspoon salt
Icing:
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1 (12 oz) can evaporated milk
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1 cup (2 sticks) unsalted butter
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1 1/2 cups sugar
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2 cups shredded coconut
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1 cup pecans, roughly chopped and toasted
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1 teaspoon vanilla extract
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1/4 teaspoon salt
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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In a large mixing bowl, combine crushed pineapple with juice, eggs, oil, granulated sugar, and brown sugar. Mix until well blended.
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Add flour, baking soda, and salt. Stir until fully incorporated—do not overmix.
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Pour the batter into the prepared baking dish and spread evenly.
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Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
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While the cake bakes, make the icing: In a saucepan over medium heat, combine evaporated milk, butter, and sugar. Stir until butter melts and mixture begins to simmer.
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Add shredded coconut, toasted pecans, vanilla extract, and salt. Stir and simmer gently for 5–7 minutes until thickened.
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Once the cake is done and still warm, pour the icing evenly over the top.
- Let the cake cool before slicing. Serve warm or at room temperature.
Notes
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For extra flavor, you can add 1/2 teaspoon of cinnamon or a splash of rum extract to the batter.
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Store covered at room temperature for up to 3 days or refrigerate for longer freshness.
- Toast the pecans for enhanced nutty depth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American