Name: Pineapple Coconut God Bless America Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
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; 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

Jump to Recipe

If you’re craving a dessert that bursts with tropical flavors and rich texture, the Pineapple Coconut God Bless America Cake is exactly what you need. This cake combines the tangy brightness of crushed pineapple with the creamy, nutty goodness of coconut and toasted pecans, all wrapped up in a moist, tender crumb and topped with a luscious icing that will have you reaching for second helpings. It’s the perfect treat to celebrate any occasion or simply enjoy with friends and family, offering a delightful taste that truly feels like a hug in cake form.

Pineapple Coconut God Bless America Cake Recipe - Recipe Image

Ingredients You’ll Need

What’s great about the Pineapple Coconut God Bless America Cake is how straightforward the ingredients are, yet each brings something special to the table. From the juicy crushed pineapple that adds a natural sweetness and moisture, to the combination of sugars that help create that perfect tender crumb, every item is essential to crafting this heavenly dessert.

Crushed pineapple with juices (20 oz): Provides moisture and a tropical tang that keeps the cake delightfully moist.
Large eggs (2): Bind the ingredients and help the cake rise beautifully.
Vegetable oil (1/4 cup): Keeps the cake soft and tender without overpowering the flavors.
Granulated sugar (1 cup): Adds sweetness and helps create a fine texture.
Brown sugar (1/2 cup): Brings a subtle caramel depth and moistness to the cake.
All-purpose flour (2 cups): The structural base that holds the cake together perfectly.
Baking soda (2 teaspoons): Leavens the cake, making it light and fluffy.
Salt (1/2 teaspoon): Enhances all the sweet and savory flavors.
Evaporated milk (12 oz can): Used in the icing, lending creaminess and richness.
Unsalted butter (2 sticks): Adds richness and a luscious mouthfeel to the icing.
Sugar (1 1/2 cups for icing): Sweetens the coconut-pecan topping beautifully.
Shredded coconut (2 cups): Adds chewy texture and brings the coconut flavor front and center.
Toasted pecans (1 cup, roughly chopped): Provide crunch and a nutty counterpoint to the soft cake.
Vanilla extract (1 teaspoon): Amplifies the sweetness and rounds out the flavors.
Salt (1/4 teaspoon for icing): Balances the sweetness of the icing and enhances nutty notes.

How to Make Pineapple Coconut God Bless America Cake

Step 1: Prepare and Preheat

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This ensures your cake will bake evenly and release easily when ready to serve. The baking dish size is perfect for this recipe to get that ideal depth and bake time.

Step 2: Combine Wet Ingredients

In a large mixing bowl, stir together the crushed pineapple with its juices, eggs, vegetable oil, granulated sugar, and brown sugar. Mixing these first activates the sugars and integrates the moisture from the pineapple, creating the foundation for a moist and flavorful cake batter.

Step 3: Add Dry Ingredients

Next, gently add the all-purpose flour, baking soda, and salt to the wet mixture. Stir just until everything is incorporated—overmixing can make the cake dense, so keep it light and easy. This combination will give your Pineapple Coconut God Bless America Cake the perfect balance of structure and tenderness.

Step 4: Bake the Cake

Pour the batter evenly into your prepared baking dish and smooth the top. Pop it in the oven to bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. You’ll know your cake is just right when it pulls slightly away from the edges of the dish and smells heavenly.

Step 5: Make the Signature Icing

While the cake bakes, it’s time to prepare the indulgent icing. Over medium heat in a saucepan, combine the evaporated milk, butter, and sugar. Stir until the butter melts and the mixture begins to gently simmer—this slow cooking thickens the icing perfectly.

Step 6: Add Coconut, Pecans, and Flavorings

Now, stir in the shredded coconut, toasted pecans, vanilla extract, and a pinch of salt. Let this mixture simmer gently for 5 to 7 minutes until it thickens into a sticky, gooey topping that’s as delicious as it sounds. This step truly makes the Pineapple Coconut God Bless America Cake unforgettable.

Step 7: Pour Icing Over Cake

Once your cake is out of the oven and still warm, spread the decadent coconut pecan icing evenly over the top. The warm cake will absorb some of this luscious topping, blending all those tropical, nutty flavors into every bite.

Step 8: Cool and Serve

Allow the cake to cool slightly before slicing—warm or room temperature is perfect. The icing sets beautifully as it cools, making every bite a wonderful balance of tender cake and rich topping.

How to Serve Pineapple Coconut God Bless America Cake

Garnishes

To elevate your Pineapple Coconut God Bless America Cake even more, consider sprinkling a few fresh coconut flakes or a handful of chopped pecans on top just before serving. A light dusting of powdered sugar or a few bright maraschino cherries can add a nostalgic, festive touch.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream to cool down its richness. If you’re celebrating in summer, a refreshing fruit salad or a simple side of berries can perfectly complement the tropical flavors.

Creative Ways to Present

For a fun twist, serve this Pineapple Coconut God Bless America Cake in individual ramekins or as a layered trifle with whipped coconut cream and crushed pineapple. Its vibrant flavor and texture shine in any presentation, making it a crowd-pleaser both as a classic sheet cake or an elegant dessert.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the cake covered tightly in the refrigerator for up to 4 days. This helps preserve the moist texture and keep the coconut pecan topping fresh and delicious. Just remember to bring it back to room temperature before serving for the best taste.

Freezing

You can freeze the Pineapple Coconut God Bless America Cake either before or after adding the coconut pecan icing. Wrap it well in plastic wrap and aluminum foil to prevent freezer burn. It freezes wonderfully for up to 3 months, ready to thaw overnight in the fridge when you’re ready to enjoy.

Reheating

To enjoy the cake warm after refrigeration or freezing, heat individual slices in the microwave for about 15 to 20 seconds or warm in a low oven (around 300°F) for 10-15 minutes. This softens the icing and revives those tropical flavors beautifully.

FAQs

Can I use fresh pineapple instead of canned?

Fresh pineapple can work, but it’s important to chop it finely and drain excess juice to avoid making the batter too wet. The canned crushed pineapple with juice offers consistent moisture and flavor ideal for this cake.

Is it possible to make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just make sure it contains xanthan gum or a similar binder to keep the cake’s texture intact.

Can I replace the pecans with another nut?

Yes, walnuts or almonds work great if you’re not a fan of pecans or have allergies. Toast them lightly to bring out their flavor and maintain the crunchy contrast in the icing.

How long does the icing stay fresh on the cake?

The coconut pecan icing tastes best within 2 days but can remain fresh for up to 4 days when refrigerated. If you prefer crispness, let the cake come to room temperature before serving.

Can this cake be made into cupcakes?

Definitely! Simply fill cupcake liners about two-thirds full with the batter and bake for 18-22 minutes. Prepare the icing as usual and spoon it over the warm cupcakes for little bites of Pineapple Coconut God Bless America Cake magic.

Final Thoughts

There is something truly special about the Pineapple Coconut God Bless America Cake—its lush layers and irresistible topping make every slice a celebration of flavor and texture. Whether you’re sharing it on a holiday, bringing it to a potluck, or just treating yourself, this cake delivers warmth, sweetness, and a little island paradise in every bite. I can’t wait for you to try it and fall in love just like I did!

Pineapple Coconut God Bless America Cake Recipe

★★★★★

4.7 from 24 reviews

Author: Gabriel
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Pineapple Coconut God Bless America Cake is a moist, flavorful dessert featuring a tropical blend of crushed pineapple, shredded coconut, and toasted pecans. Topped with a rich, creamy coconut-pecan icing, this cake is perfect for celebrations and comfort food cravings alike, combining sweet and nutty textures in every bite.

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the cake doesn’t stick.
Mix Wet Ingredients: In a large bowl, combine the crushed pineapple with juice, eggs, vegetable oil, granulated sugar, and brown sugar. Mix thoroughly until well blended.
Add Dry Ingredients: Stir in the all-purpose flour, baking soda, and salt. Mix gently until just combined, being careful not to overmix to maintain cake tenderness.
Pour Batter: Transfer the batter into the prepared baking dish, spreading it evenly for uniform baking.
Bake the Cake: Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is done.
Prepare the Icing: While the cake bakes, combine evaporated milk, unsalted butter, and sugar in a saucepan over medium heat. Stir until the butter melts and the mixture starts to simmer.
Add Coconut and Pecans: Stir in shredded coconut, toasted pecans, vanilla extract, and salt. Allow the icing to simmer gently for 5-7 minutes until it thickens.
Pour Icing over Cake: Once the cake is warm and fresh from the oven, pour the hot icing evenly over the top, ensuring it soaks in and covers the surface.
Cool and Serve: Let the cake cool completely before slicing. Serve warm or at room temperature for best flavor and texture.

Notes

Do not overmix the batter to avoid a dense cake.
Toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant to enhance flavor.
You can substitute fresh pineapple if canned is unavailable, but adjust juice accordingly.
For a nut-free version, omit pecans and consider adding additional coconut or other nuts if desired.
Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American