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.
Ingredients
Scale
Cake 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
Icing Ingredients
- 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 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
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 40 g
- Sodium: 260 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: pineapple cake, coconut cake, American dessert, tropical cake, pecan icing, moist cake, celebration cake
