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!
Ingredients
Units
Scale
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
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.
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
