Name: Pineapple Coconut God Bless America Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 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; 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

Jump to Recipe

If you’re looking for a dessert that bursts with tropical flavors and delivers a comforting, nutty crunch in every bite, the Pineapple Coconut God Bless America Cake is the perfect choice. This cake brings together juicy crushed pineapple, shredded coconut, and toasted pecans, all wrapped in a luscious, buttery coconut-pecan icing that seeps into every corner. It’s not just a cake; it’s a celebration of textures and flavors that feels both nostalgic and delightfully fresh, making it a standout treat for any occasion.

Pineapple Coconut God Bless America Cake Recipe - Recipe Image

Ingredients You’ll Need

This cake gets its magic from simple but incredibly well-balanced ingredients. Each component plays a crucial role in creating the moistness, sweetness, and tropical flair that make the Pineapple Coconut God Bless America Cake so unforgettable.

Crushed pineapple (1 20 oz can, with juices): Brings juicy sweetness and moisture for that melt-in-your-mouth texture.
Large eggs (2): Essential for structure and richness.
Vegetable oil (1/4 cup): Helps keep the cake moist without heaviness.
Granulated sugar (1 cup): Adds a clean, bright sweetness to the batter.
Brown sugar (1/2 cup): Provides depth and a subtle caramel hint.
All-purpose flour (2 cups): The base for the cake’s tender crumb.
Baking soda (2 teaspoons): Leavens the cake for a light rise.
Salt (1/2 teaspoon): Balances the sweetness and enhances flavor.
Evaporated milk (1 12 oz can): Creates a rich and creamy icing.
Unsalted butter (1 cup, 2 sticks): Adds lusciousness to the icing—room temperature is best for melting.
Sugar (1 1/2 cups for icing): Sweetens and thickens the topping.
Shredded coconut (2 cups): Infuses that classic tropical flavor and chewy texture into the icing.
Toasted pecans (1 cup, roughly chopped): Adds a nutty crunch and a toasty warmth.
Vanilla extract (1 teaspoon): Enhances all flavors with a subtle aromatic note.
Salt (1/4 teaspoon for icing): A tiny touch to bring balance to the sweetness.

How to Make Pineapple Coconut God Bless America Cake

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. This ensures your cake won’t stick and will bake evenly, giving you perfect edges and a soft interior every time.

Step 2: Mix Wet Ingredients

In a large mixing bowl, combine the crushed pineapple with its juice, eggs, vegetable oil, granulated sugar, and brown sugar. Blend these together until smooth and well mixed. This mixture forms the moist foundation of the cake and is already packed with tropical flavor and sweetness.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Then gently stir this into your wet ingredients. Be careful not to overmix here; you want the batter to be just combined for a tender, airy crumb.

Step 4: Bake the Cake

Pour the batter into your greased baking dish and spread it out evenly. Slide it into the oven and bake for 35 to 40 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let it cool slightly before the fun part—the icing!

Step 5: Make the Coconut-Pecan Icing

While your cake bakes, prepare the icing by combining evaporated milk, butter, and sugar in a saucepan over medium heat. Stir constantly until the butter melts and the mixture comes to a gentle simmer. Then add shredded coconut, toasted pecans, vanilla extract, and salt. Simmer gently for 5 to 7 minutes until the mixture thickens slightly into a rich, glossy topping.

Step 6: Assemble the Pineapple Coconut God Bless America Cake

As soon as the cake is out of the oven and still warm, pour the luscious icing over the top. Use a spatula or the back of a spoon to spread it evenly and let it soak in. This step brings everything together—the moist cake, tropical flavors, and crunchy, buttery topping. Let the cake cool before slicing. You can enjoy it warm or at room temperature, both are amazing!

How to Serve Pineapple Coconut God Bless America Cake

Garnishes

To elevate this classic cake even further, consider topping slices with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh pineapple chunks or a sprinkle of toasted coconut make beautiful, flavorful garnishes that highlight the cake’s tropical vibe. Fresh mint leaves add a refreshing contrast that brightens each bite.

Side Dishes

The Pineapple Coconut God Bless America Cake is quite rich and flavorful, so it pairs beautifully with light and refreshing sides. A crisp green salad with a citrus vinaigrette or a platter of fresh berries balances the sweetness perfectly. For a festive touch, pair it with chilled tropical drinks or a cup of freshly brewed coffee to complement the cake’s warm, nutty flavors.

Creative Ways to Present

Fancy a fun twist? Serve the cake in individual mason jars layered with extra toasted pecans or coconut flakes for a rustic yet elegant presentation. You can also cut the cake into bite-sized squares and serve on a decorative platter for parties. For a patriotic display reflecting the cake’s name, add red and blue edible flowers or berry compote on the side.

Make Ahead and Storage

Storing Leftovers

Leftover Pineapple Coconut God Bless America Cake can be stored covered in the refrigerator for up to 5 days. Keep it wrapped well to maintain moisture and prevent the coconut topping from drying out. This cake actually gains more flavor after a day, so leftovers are a delightful treat!

Freezing

You can freeze the cake either before or after adding the icing. Wrap well in plastic wrap and then aluminum foil to protect against freezer burn. Frozen cake will stay fresh for up to 3 months. Thaw overnight in the fridge before serving. If frozen without icing, add the coconut-pecan topping fresh after thawing for best texture.

Reheating

Warm up slices gently in the microwave for 15 to 20 seconds or in a low oven (about 300°F) for 10 minutes to revive that just-baked warmth. The icing softens beautifully with a touch of heat, making the cake feel fresh and indulgent all over again.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! If using fresh pineapple, finely chop it and drain excess juice to avoid sogginess. Just keep the pineapple moist enough to keep the cake tender but not overly wet.

Is it possible to make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure the blend contains xanthan gum or another binding agent to maintain the cake’s texture.

Can I make the icing dairy-free?

To create a dairy-free version, swap the butter for coconut oil and use a dairy-free evaporated milk alternative, such as canned coconut milk. The flavor will be wonderfully tropical!

How long does the cake stay moist?

This cake is naturally moist because of the pineapple and oil, and it stays tender for several days when stored properly in an airtight container in the fridge.

Can I add other nuts instead of pecans?

Definitely! Walnuts or macadamia nuts complement the flavors beautifully and can be used toasted just like the pecans for that rich crunch in the icing.

Final Thoughts

I truly hope you give the Pineapple Coconut God Bless America Cake a try soon—whether for a family gathering or just because you deserve a slice of tropical bliss. Its unique combination of flavors and textures makes every bite a mini celebration. Trust me, once you taste this cake, it will quickly become one of your favorite go-to desserts to share with friends and loved ones.

Pineapple Coconut God Bless America Cake Recipe

★★★★★

4.9 from 22 reviews

Author: Lily
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Pineapple Coconut God Bless America Cake is a delightful, moist cake packed with tropical flavors from crushed pineapple and shredded coconut. Topped with a rich, creamy coconut-pecan frosting, this 9×13-inch cake is perfect for gatherings or patriotic celebrations. The combination of sweet and nutty elements, along with the evaporated milk-based glaze, makes it irresistibly delicious and a guaranteed crowd-pleaser.

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
Mix Wet Ingredients: In a large mixing bowl, combine the crushed pineapple along with its juice, eggs, vegetable oil, granulated sugar, and brown sugar. Mix until the mixture is smooth and well blended.
Add Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet mixture. Stir gently until all ingredients are fully incorporated but avoid overmixing to keep the cake tender.
Pour Batter: Transfer the batter into the prepared baking dish and spread it out evenly, ensuring the surface is level for uniform baking.
Bake the Cake: Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean, confirming the cake is cooked through.
Prepare Icing: While the cake bakes, combine the evaporated milk, unsalted butter, and sugar in a saucepan over medium heat. Stir continuously until the butter is melted and the mixture begins to simmer.
Add Frosting Mix-ins: Stir in the shredded coconut, toasted pecans, vanilla extract, and salt. Let the mixture simmer gently for 5 to 7 minutes, stirring occasionally until it thickens slightly.
Ice the Cake: Once the cake is finished baking and still warm, pour the frosting evenly over the top, allowing it to soak in slightly.
Cooling and Serving: Allow the cake to cool completely before slicing. Serve warm or at room temperature for best flavor.

Notes

To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant, stirring once.
Be careful not to overmix the batter to keep the cake soft and tender.
This cake keeps well covered at room temperature for 2 days or refrigerated for up to 5 days.
For a nut-free version, omit pecans from the frosting.
Use fresh unsweetened shredded coconut if available for better texture and flavor.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American