Pineapple Coconut God Bless America Cake Recipe
This Pineapple Coconut God Bless America Cake is a moist and flavorful dessert that combines the tropical sweetness of crushed pineapple and shredded coconut with a rich, buttery icing studded with toasted pecans. Perfect for patriotic celebrations or any festive gathering, this cake offers a delightful balance of sweet, nutty, and tangy flavors in every bite.
- 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 ensure the cake doesn’t stick.
- Mix Wet Ingredients: In a large mixing bowl, combine the crushed pineapple with its juice, eggs, vegetable oil, granulated sugar, and brown sugar. Mix until the ingredients are well blended and smooth.
- Add Dry Ingredients: Gradually add the all-purpose flour, baking soda, and salt to the wet mixture. Stir gently until fully incorporated, being careful not to overmix to keep the cake tender.
- Pour Batter and Bake: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Prepare Icing: While the cake is baking, 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 starts to simmer.
- Add Coconut and Pecans: To the simmering mixture, add shredded coconut, toasted chopped pecans, vanilla extract, and salt. Stir and let it simmer gently for 5 to 7 minutes until the icing thickens.
- Ice the Cake: When the cake comes out of the oven and is still warm, pour the warm icing evenly over the top, allowing it to soak in and add rich flavor.
- Cool and Serve: Let the cake cool completely before slicing. Serve it warm or at room temperature for the best taste experience.
Notes
- Make sure not to overmix the batter to keep the cake light and airy.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5–7 minutes until fragrant.
- For a nuttier flavor, you can substitute walnuts for pecans if preferred.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake can also be served chilled, which intensifies the flavors and texture of the icing.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: pineapple cake, coconut cake, pecan icing, tropical dessert, American cake, moist cake recipe, festive cake
