why make this recipe
Pineapple Coconut God Bless America Cake is a delightful dessert that combines tropical flavors in every bite. This cake is moist, sweet, and rich with the delicious tastes of pineapple and coconut. It’s perfect for family gatherings, birthdays, or any celebration where you want to impress your guests. The combination of crushed pineapple in the batter and a creamy coconut icing makes this cake a crowd-pleaser. Plus, it’s easy to make!
how to make Pineapple Coconut God Bless America 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
- 1 (12 oz) can evaporated milk
- 1 cup unsalted butter
- 1 1/2 cups sugar (for icing)
- 2 cups shredded coconut
- 1 cup pecans (toasted and chopped)
- 1 teaspoon vanilla extract
Directions:
- 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 juice, eggs, vegetable oil, granulated sugar, and brown sugar. Mix until well blended.
- Add the flour, baking soda, and salt; stir gently until just combined.
- Pour the batter into the prepared baking dish and bake for about 35–40 minutes or until a toothpick comes out clean.
- While the cake bakes, prepare the icing. In a saucepan, heat evaporated milk, butter, and sugar until it simmers. Stir in the coconut, pecans, vanilla extract, and salt. Simmer for about 5–7 minutes until thickened.
- Once the cake is baked and has cooled slightly, pour the icing over the warm cake.
how to serve Pineapple Coconut God Bless America Cake
Serve the cake warm or at room temperature. It’s great on its own or with a scoop of vanilla ice cream on the side. For an extra tropical touch, you can garnish it with additional shredded coconut or some fresh pineapple slices.
how to store Pineapple Coconut God Bless America Cake
To store the cake, cover it with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for about 4 to 5 days. You can also freeze the cake. Just make sure to wrap it tightly in plastic wrap, then in aluminum foil. It can be stored in the freezer for up to 3 months. Thaw it in the refrigerator before serving.
tips to make Pineapple Coconut God Bless America Cake
- Make sure to use crushed pineapple in juice for the best flavor; don’t drain it.
- For a richer flavor, increase the amount of pecans or use walnuts instead.
- If you prefer a lighter cake, you can replace some of the all-purpose flour with whole wheat flour.
- Let the icing cool slightly before pouring it over the cake for an easier spread.
variation
You can add chopped maraschino cherries to the batter for an extra pop of color and flavor. Alternatively, you can replace the pecans with walnuts or omit nuts altogether for a nut-free version.
FAQs
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to crush it and retain the juice.
Is there a dairy-free version of the icing?
You can substitute the evaporated milk with a dairy-free milk like almond or coconut milk and use dairy-free butter for the icing.
How can I make the cake less sweet?
You can reduce the amount of sugar in the cake and icing. Start by cutting the granulated sugar by half and adjusting according to your taste preferences.
