Pineapple Coconut

Pineapple Coconut “God Bless America” Cake is a deliciously moist and tropical-inspired cake, perfect for patriotic celebrations. Bursting with the sweet flavors of pineapple and coconut, this cake is topped with a creamy frosting and decorated in red, white, and blue for a festive touch. Whether for the Fourth of July, Memorial Day, or any special gathering, this cake is a crowd-pleaser.

Why You’ll Love This Recipe

• Moist and flavorful with tropical pineapple and coconut
• Perfect for patriotic holidays and celebrations
• Easy to make with simple ingredients
• Can be decorated in red, white, and blue for a festive look
• Great balance of sweetness and texture

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Eggs
• Butter (softened)
• Crushed pineapple (with juice)
• Sweetened shredded coconut
• Vanilla extract
• Buttermilk

For the Frosting

• Cream cheese (softened)
• Butter (softened)
• Powdered sugar
• Vanilla extract
• Whipped topping (optional)
• Red and blue food coloring (for patriotic decoration)

Directions

1. Preheat & Prepare: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream Butter & Sugar: In a separate bowl, beat butter and sugar until light and fluffy.
4. Add Wet Ingredients: Mix in eggs, vanilla extract, and crushed pineapple (with juice).
5. Combine & Fold in Coconut: Gradually add dry ingredients to the wet mixture, alternating with buttermilk. Stir in shredded coconut.
6. Bake: Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
7. Make the Frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract.
8. Decorate: Frost the cooled cake and decorate with red, white, and blue sprinkles or food coloring swirls.
9. Serve & Enjoy: Slice and serve at room temperature.

Servings and Timing

• Servings: 12-15 slices
• Prep Time: 20 minutes
• Bake Time: 30-35 minutes
• Total Time: 50-55 minutes

Variations

• Sheet Cake or Layered Cake: Bake in two 9-inch round pans for a layered cake.
• Toasted Coconut Topping: Sprinkle toasted coconut flakes on top for extra crunch.
• Pineapple Upside-Down Cake Twist: Add pineapple rings and cherries to the bottom of the pan before pouring in the batter.
• Dairy-Free Version: Use dairy-free butter and coconut milk instead of buttermilk.

Storage/Reheating

• Storage: Store covered in the refrigerator for up to 5 days.
• Freezing: Freeze the unfrosted cake for up to 2 months. Thaw and frost before serving.
• Serving Tip: Let the cake sit at room temperature for 10-15 minutes before serving for the best texture.

FAQs

Can I use fresh pineapple instead of canned?

Yes, but make sure to blend or finely chop it and include the juice.

How do I keep the cake moist?

The crushed pineapple and buttermilk help retain moisture, but don’t overbake.

Can I make this into cupcakes?

Yes, bake in cupcake liners at 350°F for 18-20 minutes.

What’s the best way to decorate this cake for a patriotic theme?

Use red and blue sprinkles, pipe frosting in red and blue stripes, or arrange fruit (strawberries and blueberries) in a flag pattern.

Can I use coconut milk instead of buttermilk?

Yes, full-fat coconut milk works well and enhances the coconut flavor.

How do I toast coconut for topping?

Spread shredded coconut on a baking sheet and bake at 325°F for 5-7 minutes, stirring occasionally until golden brown.

Can I add nuts to this cake?

Yes, chopped pecans or walnuts add a nice crunch.

Does this cake need to be refrigerated?

Yes, since the frosting contains cream cheese, it should be stored in the fridge.

Can I make this cake a day ahead?

Yes, it actually tastes better after chilling overnight.

What frosting alternatives can I use?

Whipped cream, coconut frosting, or even a light glaze works well.

Conclusion

Pineapple Coconut “God Bless America” Cake is a festive and flavorful dessert that’s perfect for patriotic celebrations. With its moist texture, tropical flavors, and creamy frosting, this cake is sure to impress. Whether you’re making it for a summer barbecue or a holiday gathering, this cake is a must-try. Bake it today and celebrate with a delicious slice!

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• Author: Mariem
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 8-10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

This Pineapple Coconut “God Bless America” Cake is a tropical delight with layers of moist coconut cake, creamy pineapple filling, and a rich caramel glaze. Perfect for celebrations, holidays, or any time you want a sweet, tropical treat!

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Ingredients

Units USM Scale 1x2x3x

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter (softened)
• 1 1/2 cups granulated sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 cup coconut milk
• 1/2 cup shredded coconut

For the Pineapple Filling:

• 1 1/2 cups crushed pineapple (drained)
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

For the Caramel Glaze:

• 1/2 cup butter
• 1 cup brown sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For Topping:

• Toasted coconut flakes
• Chopped pecans

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Instructions

• Prepare the Cake Batter:
  • Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
  • In a bowl, whisk together flour, baking powder, and salt.
  • In a separate bowl, cream butter and sugar until light and fluffy.
  • Add eggs one at a time, then mix in vanilla extract.
  • Alternately add the dry ingredients and coconut milk, starting and ending with the dry ingredients.
  • Fold in shredded coconut.
• Bake the Cake:
  • Pour batter into the prepared pan and bake for 30-35 minutes.
  • Let cool completely before adding the filling.
• Make the Pineapple Filling:
  • In a saucepan, mix crushed pineapple, sugar, cornstarch, and lemon juice.
  • Cook over medium heat until thickened, about 5 minutes. Let cool.
• Prepare the Caramel Glaze:
  • In a saucepan, melt butter and brown sugar over medium heat.
  • Stir in heavy cream, vanilla, and salt. Simmer for 3-5 minutes until smooth. Let cool slightly.
• Assemble the Cake:
  • Spread the pineapple filling over the cake.
  • Drizzle the caramel glaze on top.
  • Sprinkle with toasted coconut and chopped pecans.

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Notes

• For extra coconut flavor, brush the cake layers with coconut milk before assembling.
• Store in the refrigerator for up to 3 days.
• Serve with vanilla ice cream for an even richer dessert