If you’re searching for a dessert that combines the tropical flavors of pineapple and coconut with a touch of Southern charm, this Pineapple Coconut Cake is your answer. This moist, flavorful cake is topped with a rich, nutty icing that’s sure to satisfy your sweet tooth while transporting you to a tropical paradise. Perfect for holidays, potlucks, or simply treating yourself, this recipe is as easy to make as it is delicious to eat.
Why You’ll Love This Pineapple Coconut God Bless America Cake
Before we begin, here’s why this recipe stands out:
- Perfectly Balanced Flavors: The tangy sweetness of pineapple pairs beautifully with the creamy richness of coconut and pecans.
- Easy to Make: Simple ingredients and straightforward steps make this recipe accessible for bakers of all skill levels.
- Customizable: Add a sprinkle of shredded coconut or toasted nuts for extra texture and flair.
- Make-Ahead Friendly: This cake can be prepared in advance, making it ideal for parties or gatherings.
- Impressive Presentation: Whether you’re serving guests or gifting slices, this cake is sure to wow.
Ready to embark on this sweet journey? Let’s explore the ingredients and detailed instructions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Here’s what you’ll need to create this mouthwatering Pineapple Coconut God Bless America Cake:
For the Cake:
- Crushed pineapple (with juices): Adds moisture and a tropical tang to the cake.
- Eggs: Act as binders and add structure to the batter.
- Vegetable oil: Keeps the cake moist and tender.
- Sugar and brown sugar: Provide sweetness with a hint of caramel flavor from the brown sugar.
- All-purpose flour: Forms the base of the cake.
- Baking soda and salt: Help the cake rise and enhance the flavors.
For the Icing:
- Evaporated milk: Creates a creamy, rich base for the icing.
- Unsalted butter: Adds richness and depth to the icing.
- Sugar: Sweetens the icing to perfection.
- Shredded coconut: Brings a tropical twist and chewy texture.
- Toasted pecans: Adds crunch and nuttiness.
- Vanilla extract: Enhances the flavor with warmth.
- Salt: Balances the sweetness of the icing.
These simple yet decadent ingredients come together to create a dessert that’s both satisfying and indulgent. Now, let’s move on to the step-by-step instructions.
Step-by-Step Instructions
Follow these detailed steps to make the most delicious Pineapple Coconut God Bless America Cake.
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures the cake bakes evenly and achieves the perfect texture.
Pro Tip: Use an oven thermometer to ensure your oven is at the correct temperature, especially if it tends to run hot or cold.
Step 2: Prepare the Baking Dish
Lightly grease a 9×13-inch baking dish with butter or nonstick spray. For extra insurance against sticking, line the bottom with parchment paper.
Pro Tip: Use a pastry brush to spread the grease evenly across the pan for a smooth release.
Step 3: Mix the Cake Batter
In a large mixing bowl, whisk together the eggs, sugar, brown sugar, vegetable oil, and crushed pineapple (including the juices). Stir until the mixture is smooth and well combined.
Gradually mix in the all-purpose flour, baking soda, and salt. Stir gently until just combined—avoid overmixing, as this can make the cake dense.
Pro Tip: Sift the flour and baking soda together before adding them to the wet ingredients to prevent lumps.
Step 4: Bake the Cake
Pour the batter into the prepared baking dish, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
Bake the cake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool slightly while you prepare the icing.
Pro Tip: Rotate the pan halfway through baking to ensure even cooking and browning.
Step 5: Make the Icing
While the cake is baking, prepare the icing. In a saucepan over high heat, combine the evaporated milk, sugar, and unsalted butter. Bring the mixture to a boil, stirring constantly to prevent burning.
Once boiling, reduce the heat to medium-low and let the mixture simmer for about 10 minutes, stirring occasionally. The icing will thicken slightly as it cooks.
Remove the saucepan from the heat and stir in the shredded coconut, toasted pecans, vanilla extract, and salt. Mix until fully combined.
Pro Tip: Toast the pecans beforehand by baking them on a sheet pan at 350°F for 8–10 minutes, or until fragrant and golden brown.
Step 6: Assemble the Cake
Once the cake is done baking, remove it from the oven and immediately pour the warm icing over the top. Use a spatula to spread the icing evenly, ensuring it covers the entire surface of the cake.
Pro Tip: Work quickly while the icing is still warm, as it will begin to set as it cools.
Step 7: Cool and Set
Allow the cake to cool completely at room temperature. As it cools, the icing will firm up slightly, creating a luscious, sticky layer.
Pro Tip: Place the cake in the refrigerator for 15–20 minutes to speed up the setting process if needed.
Step 8: Serve and Enjoy
Once the cake has cooled and the icing has set, slice it into squares using a sharp knife. Wipe the blade clean between cuts for neat slices.
Pro Tip: Garnish each slice with a sprinkle of shredded coconut or a few toasted pecans for an elegant presentation.
Serving Suggestions and Pairings
This Pineapple Coconut God Bless America Cake is incredibly versatile and pairs beautifully with a variety of accompaniments:
- Beverages: Serve with a cold glass of milk, a frothy latte, or a hot cup of coffee for a cozy pairing.
- Toppings: Add a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
- Dessert Platter: Include this cake on a dessert platter alongside cookies, truffles, or fresh fruit for variety.
- Gift Idea: Package individual slices in cellophane bags tied with ribbon for a thoughtful homemade gift.
Storage and Reheating Tips
Storage:
- Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days.
- Refrigeration: Keep in the refrigerator for up to 5 days. Cover tightly with plastic wrap or foil to prevent the icing from drying out.
- Freezing: Freeze uncut cake in a freezer-safe container or bag for up to 3 months. Thaw in the refrigerator before serving.
Reheating:
- To refresh the cake, let it sit at room temperature for 15–20 minutes before serving.
- For a crispier texture, toast individual slices in the oven at 350°F (175°C) for 5–7 minutes.
Pro Tip: Avoid microwaving the cake, as the icing may become overly sticky.
Frequently Asked Questions (FAQs)
Q: Can I use fresh pineapple instead of canned?
A: Yes! Blend fresh pineapple until smooth and measure out 20 ounces, including the juice.
Q: Can I make this cake gluten-free?
A: Substitute the all-purpose flour with a gluten-free flour blend and ensure all other ingredients are certified gluten-free.
Q: How can I make the icing thicker?
A: Simmer the icing for an additional 2–3 minutes to reduce the liquid and thicken the consistency.
Q: Why did my cake sink in the middle?
A: This can happen if the cake is underbaked or if the batter was overmixed. Ensure the cake is fully baked and mix the batter gently.
Q: Can I use walnuts instead of pecans?
A: Absolutely! Walnuts work just as well and add a similar nutty crunch.
Q: What’s the best way to cut the cake neatly?
A: Chill the cake thoroughly before slicing, and wipe the knife clean between cuts for clean edges.
Variations to Try
- Tropical Twist: Add diced mango or passion fruit pulp to the batter for an extra burst of tropical flavor.
- Nut-Free Option: Omit the pecans and double the shredded coconut for a nut-free version.
- Citrus Zest: Add lemon or orange zest to the icing for a bright, refreshing twist.
- Mini Cakes: Bake in mini loaf pans for individual-sized desserts perfect for parties or gifting.
Final Thoughts
This Pineapple Coconut God Bless America Cake is the ultimate dessert—a moist, flavorful cake topped with a rich, nutty icing that’s sure to bring smiles and satisfaction. Whether you’re serving it for a special occasion, gifting it to loved ones, or simply treating yourself, this cake is sure to be a crowd-pleaser.
By following the detailed instructions, storage tips, and customization ideas provided here, you’ll be able to create a dessert that’s as beautiful as it is delicious. So, gather your ingredients, embrace the simplicity of this recipe, and treat yourself to a taste of homemade indulgence anytime you’d like. Enjoy every bite of this tropical delight—you deserve it! 🍍✨
Pineapple Coconut Cake
Ingredients
- 1 can crushed pineapple, with juices (20 oz.)
- 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
- 1 can evaporated milk (12 oz.)
- 1 cup unsalted butter (2 sticks)
- 1 1/2 cups sugar (for icing)
- 2 cups shredded coconut
- 1 cup pecans, roughly chopped, toasted
- 1 teaspoon vanilla extract (for icing)
- 1/4 teaspoon salt (for icing)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a large bowl, whisk together the eggs, sugar, brown sugar, vegetable oil, and crushed pineapple (including juices).
- Gradually mix in the flour, baking soda, and salt until just combined. Avoid overmixing.
- Pour the batter into the prepared baking dish and smooth out the top.
- Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the icing. In a saucepan over high heat, combine the evaporated milk, sugar, and butter. Bring to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
- Remove the saucepan from the heat and stir in the shredded coconut, toasted pecans, vanilla extract, and salt.
- Once the cake is done baking, remove it from the oven and immediately pour the warm icing over the top, spreading it evenly with a spatula.
- Allow the cake to cool completely at room temperature before slicing and serving.