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Pineapple Coconut God Bless America Cake

Pineapple Coconut God Bless America Cake

Pineapple Coconut God Bless America Cake is a tropical treat that combines sweet pineapple and rich coconut-pecan icing, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Southern, Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 can Crushed Pineapple with Juices Ensure it's packed in juice for best results.
  • 3 large Eggs Provide structure and richness.
  • 1/2 cup Vegetable Oil Melted coconut oil can be used for a twist.
  • 1 cup Granulated Sugar Adjust based on sweetness preference.
  • 1/2 cup Brown Sugar Adds depth and moisture.
  • 2 cups All-Purpose Flour Use gluten-free blend if needed.
  • 2 teaspoons Baking Soda Acts as a leavening agent.
  • 1/2 teaspoon Salt Balances sweetness.
For the Icing
  • 1 can Evaporated Milk Avoid condensed milk for icing.
  • 1/2 cup Unsalted Butter High-quality butter improves flavor.
  • 2 cups Granulated Sugar Sweetens and thickens the icing.
  • 1 cup Shredded Coconut Use sweetened coconut for chewiness.
  • 1/2 cup Pecans Toasted and chopped, omit for nut-free.
  • 1 teaspoon Vanilla Extract Enhances flavor, can experiment with others.
  • 1/4 teaspoon Salt Balances sweetness in icing.

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • whisk or electric mixer
  • Spatula
  • Saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. In a large bowl, combine the crushed pineapple (with juices), eggs, vegetable oil, granulated sugar, and brown sugar. Mix until smooth.
  3. Sift in the all-purpose flour, baking soda, and salt. Stir until just combined.
  4. Pour the batter into the greased baking dish and smooth the top.
  5. Bake for 30 to 35 minutes, until the top is golden and a toothpick comes out clean.
  6. In a saucepan, combine evaporated milk, unsalted butter, and granulated sugar. Stir over medium heat until melted and bubbling.
  7. Remove from heat and stir in shredded coconut, toasted pecans, vanilla extract, and a pinch of salt. Return to heat for another 5 to 7 minutes.
  8. Pour the warm icing evenly over the baked cake.
  9. Let the cake cool in the dish before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 54gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 400IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best results, use crushed pineapple packed in juice, and don't overmix the batter to maintain a fluffy texture. Allowing the cake to cool before slicing is crucial for maintaining icing consistency.

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