Description
Indulge in the delightful Pineapple Coconut God Bless America Cake, a perfect blend of tropical flavors that brings sunshine to any gathering. This moist cake combines crushed pineapple and shredded coconut, topped with a rich coconut-pecan icing that will leave your guests asking for seconds. Whether it’s a patriotic holiday, potluck, or a simple family dessert, this cake is sure to impress. Easy to prepare and visually stunning, it’s a celebration of flavors that embodies summer bliss.
Ingredients
Scale
- 1 can (20 oz) crushed pineapple
- 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 can (12 oz) evaporated milk
- 1 cup unsalted butter
- 1 1/2 cups sugar
- 2 cups shredded coconut
- 1 cup toasted pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the crushed pineapple with its juice, eggs, vegetable oil, granulated sugar, and brown sugar. Mix until well blended.
- Add flour, baking soda, and salt to the wet mixture. Stir until just combined.
- Pour the batter into the prepared baking dish and bake for 35–40 minutes or until a toothpick comes out clean.
- While baking, make the icing by heating evaporated milk, butter, and sugar in a saucepan until melted and simmering. Stir in coconut, pecans, vanilla extract, and salt; cook until thickened.
- Once baked, pour warm icing over the cake while it’s still warm and let it cool before serving.
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg