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.

Ingredients

Scale

Cake 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

Frosting Ingredients

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 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

Nutrition

Serving Size: 1 slice (approximately 1/12th of cake)
Calories: 420 kcal
Sugar: 38 g
Sodium: 300 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 52 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 55 mg

Keywords: Pineapple cake, Coconut cake, Pineapple coconut dessert, God Bless America cake, tropical cake, coconut pecan frosting, baked dessert