Pineapple Coconut God Bless America Cake
This delightful cake combines the tropical flavors of pineapple and coconut in a moist, flavorful treat that’s perfect for any gathering.
Servings: 12 servings
Calories: 510kcal
Equipment
- Mixing Bowl
- Baking Dish
- Saucepan
Ingredients
Ingredients
- 1 can (20 oz.) crushed pineapple, with juices
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup sugar
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 can (12 oz.) evaporated milk
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups sugar (for icing)
- 2 cups shredded coconut
- 1 cup pecans, roughly chopped, toasted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (for icing)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, whisk eggs, sugar, brown sugar, oil, and crushed pineapple (with juice) until well combined.
- Gradually stir in flour, baking soda, and salt until just combined—do not overmix.
- Pour batter into the prepared pan and smooth the top. Bake for 25–30 minutes or until a toothpick comes out clean.
- While baking, prepare the icing: In a saucepan over medium heat, combine evaporated milk, sugar, and butter. Bring to a boil, reduce heat, and simmer for 10 minutes.
- Remove from heat and stir in coconut, toasted pecans, vanilla extract, and salt.
- Once the cake is done, remove from oven and immediately pour the warm icing over the top. Spread evenly.
- Let cake cool completely and allow icing to set before slicing and serving.
Notes
Store covered at room temp for 3 days or refrigerate up to a week. Freeze slices individually if needed. Substitute fresh crushed pineapple if preferred. Walnuts can replace pecans.
Nutrition
Calories: 510kcal | Fat: 26g