Pineapple Coconut God Bless America Cake

Indulge in the delightful Pineapple Coconut God Bless America Cake, a tropical treat that brings a taste of paradise to your dessert table. This moist and flavorful cake is made with crushed pineapple and a blend of sugars, creating a rich base that’s irresistibly sweet.

Topped with a creamy coconut and pecan icing, this cake is perfect for celebrations or just a cozy afternoon snack. With its vibrant flavors and inviting aroma, it’s sure to be a crowd-pleaser that brings a slice of sunshine to any occasion!

Pineapple Coconut God Bless America Cake

Ingredients

Cake:

1 (20 oz.) can crushed pineapple (with juices)

2 large eggs

1/4 cup vegetable oil

1 cup 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 the oven to 350º F and prepare a 9×13-inch baking dish by greasing it with butter or non-stick spray.

In a large bowl, combine the eggs, sugars, oil, and crushed pineapple (with juices). Mix well and then incorporate the flour, baking soda, and salt until just combined.

Pour the batter into the prepared baking dish, spreading it evenly.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

While the cake bakes, prepare the icing. In a large saucepan, combine the evaporated milk, butter, and sugar over high heat. Bring to a boil, then reduce the heat to low and let it simmer for 10 minutes.

After simmering, remove the saucepan from the heat and stir in the shredded coconut, toasted pecans, vanilla extract, and salt.

Once the cake is finished, remove it from the oven and immediately pour the icing over the top, spreading it out evenly.

Let the cake cool and allow the icing to set before slicing and serving. Enjoy your delicious cake!

Notes:

Pineapple: Use crushed pineapple in juice rather than syrup for a lighter taste. Make sure to include the juices for added moisture.

Texture: The cake’s texture benefits from the combination of white and brown sugar. The brown sugar adds moisture and a hint of caramel flavor.

Icing: For a richer icing, you can substitute half of the granulated sugar with brown sugar. This adds depth to the flavor.

Nuts: Toast the pecans in a dry skillet over medium heat until fragrant to enhance their flavor. Keep an eye on them to prevent burning.

Serving: This cake is delicious served warm or at room temperature. Consider pairing it with whipped cream or vanilla ice cream for an extra treat.

Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Customization: Feel free to add extra ingredients like shredded carrots or coconut flakes to the batter for added texture and flavor.

Nutrition Information:

YIELDS: 12 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple! Just make sure to crush it and include the juice to maintain the moisture level in the cake.

What can I substitute for evaporated milk?

You can use whole milk or cream as a substitute.

For a non-dairy option, try coconut milk or almond milk, though it may slightly alter the flavor.

How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days.

If you need to keep it longer, refrigerate it for up to a week.

Can I make this cake ahead of time?

Absolutely! The cake can be baked a day in advance.

Just wait until it’s completely cooled before icing it, and store it covered at room temperature until ready to serve.

Is it possible to make this cake gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free flour blend.

Ensure that the blend you choose is suitable for baking and can replace regular flour in a 1:1 ratio.

How do I know when the cake is done baking?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

If it comes out with wet batter, it needs more time in the oven.

What if my icing is too runny?

If the icing is too runny, you can simmer it on low heat for a few more minutes to thicken it up.

Alternatively, add a bit more shredded coconut to help absorb excess liquid.

Can I freeze this cake?

Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months.

Thaw in the refrigerator before serving.

Is it necessary to toast the pecans?

Toasting the pecans is not mandatory, but it enhances their flavor and adds a nice crunch.

If you prefer a milder taste, you can skip this step.

Can I make this cake without nuts?

Absolutely! If you or someone you’re serving has a nut allergy, you can omit the pecans altogether without compromising the overall flavor of the cake.