Pineapple Coconut Patriotic Cake

This heavenly Pineapple Coconut God Bless America Cake combines the tropical sweetness of pineapple with rich coconut and crunchy pecans for a dessert that brings pure joy to any gathering. The cake itself is incredibly moist thanks to the crushed pineapple, while the warm coconut-pecan icing creates a gooey, decadent topping that soaks partially into the cake for the perfect texture.

I first made this cake for a Fourth of July celebration years ago, and the name stuck after three people declared it was so good it made them proud to be American. Now it's requested at every summer gathering my family hosts.

Ingredients

• Crushed pineapple with juice: Provides natural moisture and sweetness that keeps the cake tender for days
• Eggs: Act as the binding agent giving structure while maintaining softness
• Vegetable oil: Instead of butter creates an incredibly moist texture that stays fresh longer
• Granulated sugar and brown sugar: Combine for the perfect sweetness with subtle caramel notes
• All-purpose flour: Forms the base look for unbleached for best flavor
• Baking soda: Reacts with the pineapple's acidity creating the perfect rise
• Salt: Enhances all the flavors without making the cake taste salty
• Evaporated milk: Creates a rich caramelized base for the icing much better than regular milk
• Unsalted butter: Adds richness and helps create that irresistible gooey texture
• Granulated sugar: Dissolves into the hot mixture creating a praline-like coating
• Shredded coconut: Toast it lightly beforehand for even more flavor if desired
• Pecans: Add necessary crunch and nutty depth toasting them is essential for best flavor
• Vanilla extract: Balances the sweetness with warm aromatic notes
• Salt: Brings all flavors into sharper focus use kosher or sea salt for best results

Step-by-Step Instructions

Prep Your Equipment:

Make sure your oven is properly preheated to 350°F. Grease your baking dish thoroughly including the corners where cake tends to stick.

Create The Batter Base:

In your largest mixing bowl combine the eggs sugar and oil first beating vigorously for about 1 minute. Add the entire can of pineapple and mix thoroughly.

Incorporate Dry Ingredients:

Sprinkle the flour baking soda and salt over the wet mixture. Use a gentle folding motion, mixing just until no dry streaks remain.

Bake To Perfection:

Pour the batter into the prepared pan and bake for 25-30 minutes at 350°F. Check for doneness with a toothpick.

Create The Magical Icing:

Combine evaporated milk butter and sugar in a saucepan over medium high heat. Stir constantly until butter melts. Simmer for 10 minutes until thickened.

Finish The Icing Mixture:

Remove from heat then stir in shredded coconut, toasted pecans, vanilla, and salt.

Apply The Icing Immediately:

Pour the hot icing over the hot cake to allow it to soak into the top layer for better texture.

Allow Proper Setting Time:

Let the cake cool to room temperature for the icing to set properly before serving.

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The crushed pineapple is truly the secret hero of this recipe. I once tried making this cake with fresh pineapple thinking it would be an upgrade but the results were disappointing. The canned version contains the perfect amount of juice and consistent texture that creates that signature moistness that makes this cake so special.

The Storage Secret

This Pineapple Coconut Cake maintains its incredible texture for up to five days when stored properly. Keep it covered at room temperature for the first two days for optimal flavor and texture. If keeping longer transfer to the refrigerator but always bring slices back to room temperature before serving. The cake also freezes beautifully for up to three months. Cut into individual portions wrap tightly in plastic wrap then aluminum foil and place in freezer bags. Thaw slices overnight in the refrigerator then let them come to room temperature before enjoying.

Perfect Pairing Suggestions

While absolutely delicious on its own this cake reaches new heights when served with complementary accompaniments. A scoop of quality vanilla ice cream provides temperature contrast that enhances the tropical flavors. For a more sophisticated dessert try serving with a small glass of aged rum or coconut liqueur. Coffee lovers will appreciate how a strong cup of black coffee cuts through the sweetness creating perfect balance. For brunch gatherings serve alongside fresh fruit particularly berries or citrus for a bright counterpoint.

Tropical Variations

The basic recipe provides an excellent foundation for creative variations. Consider adding a half cup of chopped dried mango to the batter for additional tropical notes. White chocolate chips make a luxurious addition melting slightly into the cake as it bakes. Replace half the pecans with macadamia nuts for a different crunchy element more commonly paired with tropical flavors. Add a tablespoon of dark rum to the icing mixture just before pouring over the cake for sophisticated depth. For a more coconut forward version use coconut oil instead of vegetable oil in the cake batter.

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This cake embodies summer memories and tropical indulgence in every bite. It’s a foolproof recipe to share joy at any gathering.

Frequently Asked Questions

→ Can I make this cake ahead of time?

Yes! This cake actually improves with time as the flavors meld. You can make it 1-2 days ahead and store it covered at room temperature. The topping will continue to soak in, making the cake even more moist and flavorful.

→ Can I substitute fresh pineapple for the canned?

Fresh pineapple can be substituted, but you'll need to process it to a crushed consistency and add about 1/4 cup of pineapple juice to replicate the moisture from the canned version. The cake relies on this moisture for its texture.

→ How do I properly toast the pecans?

To toast pecans, spread them in a single layer on a baking sheet and bake at 350°F for 5-7 minutes until fragrant and slightly darkened. Watch carefully as nuts can burn quickly. Alternatively, toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently.

→ Can this cake be frozen?

Yes, this cake freezes well. Cut into portions, wrap individual pieces tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature before serving.

→ Is there a dairy-free alternative for the topping?

For a dairy-free version, substitute the butter with coconut oil and the evaporated milk with full-fat coconut milk. The flavor profile will shift slightly more toward coconut, but it will still be delicious and maintain the right consistency.

→ Why is it called a 'God Bless America' cake?

This cake is often served at patriotic celebrations like Fourth of July or Memorial Day gatherings. The name reflects its popularity as a dessert for American holiday celebrations, though its tropical flavors are enjoyed year-round.