This Pineapple Coconut “God Bless America” Cake sounds delightful!
The combination of crushed pineapple and coconut, along with the rich icing, makes it a perfect patriotic dessert with a tropical twist.
The moistness from the pineapple juice and the texture from the coconut and pecans should make each bite irresistible.
Plus, the simplicity of the recipe makes it a great choice for sharing at gatherings.
Ingredients:
1 can (20 oz) crushed pineapple (with juice)
2 eggs
1/4 cup oil
1 cup sugar
1/2 cup brown sugar
2 cups flour
2 tsp baking soda
1/2 tsp salt
Icing:
1 can (12 oz) evaporated milk
1 cup butter
1 1/2 cups sugar
2 cups shredded coconut
1 cup chopped pecans
1 tsp vanilla
1/4 tsp salt
Instructions:
Preheat oven to 350ºF. Grease a 9×13 dish.
Mix cake ingredients, pour into dish, bake for 25-30 mins.
Boil icing ingredients, simmer for 10 mins, stir in coconut & pecans.
Pour icing over hot cake.
There are so many ways to enhance this Pineapple Coconut Cake while keeping its classic, tropical appeal.
For an extra island flavor, try adding a splash of coconut or rum extract to the batter, or swap the traditional icing for a creamy pineapple-coconut cream cheese frosting that includes softened cream cheese, butter, powdered sugar, and a hint of vanilla.
If you’re avoiding nuts, you can simply skip the pecans or replace them with additional shredded coconut for extra texture, and for a festive touch, folding in some chopped maraschino cherries into the batter adds both color and sweetness.
For those wanting a more elegant presentation, bake the cake in two round pans and layer the icing between and on top.
A few tips will also help perfect the cake: avoid overmixing the batter for a tender crumb, and watch the icing as it cooks so it reaches a spreadable consistency within 10 minutes.
The cake is delicious served warm but also tastes wonderful chilled, with the icing firming up into a fudgy topping.
Stored in an airtight container, it stays moist for days and can be refrigerated to last even longer.
This cake is a fantastic base for creativity, with so many ways to customize and enjoy it!
To store your Pineapple Coconut Cake and keep it fresh, first let it cool completely at room temperature.
Then, cover the baking dish tightly with plastic wrap or transfer individual pieces to an airtight container.
The cake can be kept at room temperature for up to two days.
For longer storage, place the covered cake in the refrigerator, where it will stay fresh for up to a week.
If you’d like to freeze it, cut the cooled cake into portions and wrap each piece in plastic wrap, then place them in a freezer-safe bag or container.
Label and date the container, and freeze for up to three months.
When you’re ready to enjoy it, thaw the cake in the refrigerator overnight.
You can serve it cold, at room temperature, or slightly warm it in the microwave for that fresh-out-of-the-oven feel!
For a 2×2-inch slice (assuming 15 servings per 9×13 cake), approximate nutrition is:
Calories: 380
Carbohydrates: 47g
Sugars: 35g
Fat: 20g
Saturated Fat: 12g
Protein: 3g
Fiber: 1g
Sodium: 280mg
Values will vary with specific brands and ingredient adjustments.