Best Pineapple Coconut God Bless America Cake – Moist & 5 Easy (Step-by-Step)

There’s something so special about a cake that brings comfort, nostalgia, and pure joy with every bite. And this Pineapple Coconut God Bless America Cake does exactly that! It’s a beautifully moist, tropical-inspired dessert that’s easy to make and bursting with sweet pineapple flavor. Whether you’re celebrating a patriotic holiday, a family gathering, or just treating yourself to something delicious, this cake will have everyone coming back for seconds!

Why You’ll Love This Pineapple Coconut Recipe

• Easy to Make – No fancy techniques required! Just mix, bake, and enjoy.
• Incredibly Moist – Thanks to the crushed pineapple and evaporated milk, this cake stays soft and tender.
• Tropical Flavors – Pineapple and coconut come together to create a flavor that feels like a mini vacation.
• Perfect for Any Occasion – Whether it’s the Fourth of July, a summer BBQ, or a cozy winter evening, this cake fits right in.

What Does Pineapple Coconut God Bless America Cake Taste Like?

Imagine a soft, melt-in-your-mouth cake infused with juicy pineapple, a hint of caramelized brown sugar, and a light crunch from toasted coconut. The icing is rich, creamy, and soaks into the cake, making every bite extra indulgent. It’s the kind of dessert that makes you close your eyes and savor the moment!

Ingredients You’ll Need for Pineapple Coconut

For the Cake:

• 1 can (20 oz) crushed pineapple (with juice)
• 2 eggs
• ¼ cup oil
• 1 cup sugar
• ½ cup brown sugar
• 2 cups flour
• 2 teaspoons baking soda
• ½ teaspoon salt

For the Icing:

• 1 can (12 oz) evaporated milk

Kitchen Tools You’ll Need

• Mixing bowls
• Whisk
• Measuring cups and spoons
• 9×13-inch baking dish
• Spatula
• Saucepan (for the icing)

How to Make Pineapple Coconut God Bless America Cake

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large mixing bowl, whisk together the eggs, oil, sugar, and brown sugar until well combined.
3. Stir in the crushed pineapple with its juice—no need to drain!
4. In another bowl, mix the flour, baking soda, and salt.
5. Gradually add the dry ingredients into the wet mixture, stirring until just combined.

Step 2: Bake the Cake

6. Pour the batter into the greased baking dish and spread it evenly.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 3: Prepare the Icing

8. While the cake is baking, make the icing. In a saucepan, heat the 12 oz can of evaporated milk over medium heat.
9. (You’ll also need butter, sugar, shredded coconut, and possibly nuts—stay tuned for this part!)
10. Stir frequently and allow it to thicken slightly.

Step 4: Add the Icing

11. Once the cake is out of the oven, poke small holes all over using a fork.
12. Pour the warm icing over the hot cake, letting it soak in.
13. Sprinkle with toasted coconut (and chopped pecans or walnuts if you like!).

Step 5: Let It Cool & Serve

14. Allow the cake to cool completely before slicing. This helps the flavors settle and makes for a better texture.
15. Serve and enjoy!

What to Serve with This Cake

This cake is absolutely delightful on its own, but if you want to take it up a notch, try these ideas:

• A scoop of vanilla ice cream – Because warm cake and cold ice cream are a match made in heaven.
• A dollop of whipped cream – Light and fluffy, it balances the richness of the icing.
• A drizzle of caramel sauce – For an extra layer of indulgence.

Tips for the Best Pineapple Coconut Cake

• Use fresh pineapple – If you prefer, you can use fresh crushed pineapple instead of canned. Just be sure to include some of the juice!
• Don’t overmix – Stir until just combined to keep the cake light and fluffy.
• Toast the coconut – Toasting the coconut before adding it to the icing enhances its nutty flavor.
• Let the cake soak – Giving the cake time to absorb the icing makes it even more delicious.

How to Store Your Cake

• At room temperature: Store in an airtight container for up to 3 days.
• In the fridge: Keeps well for up to 5 days—just cover it tightly.
• In the freezer: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before serving.

Frequently Asked Questions

Can I make this cake ahead of time?

Absolutely! In fact, it tastes even better the next day after the icing has had time to soak in.

Can I use coconut milk instead of evaporated milk?

Yes! It will give the cake an even richer coconut flavor.

Do I have to add nuts?

Nope! The nuts are totally optional. The cake is just as delicious without them.

Can I make this cake gluten-free?

Yes! Swap out the flour for a 1:1 gluten-free baking flour.

More Delicious Recipes to Try

If you love this Pineapple Coconut God Bless America Cake, here are some other mouthwatering recipes you might enjoy:

• Sweet Potato Cornbread – A cozy, slightly sweet cornbread perfect for any meal.
• Trinidad Coconut Sweet Bread – Packed with coconut and warm spices, this is a must-try for coconut lovers!
• Blueberry Cottage Cheese Breakfast Bake – A protein-packed, fruity breakfast treat that’s as delicious as it is nutritious.

Final Thoughts

This Pineapple Coconut God Bless America Cake is the kind of dessert that makes people pause and appreciate the moment. It’s simple yet incredibly delicious, full of comforting flavors, and perfect for any celebration. Whether you’re making it for a patriotic holiday, a family gathering, or just because—you’re in for a treat!

If you try this recipe, I’d love to hear about it! Leave a comment below or share a picture on Pinterest—I can’t wait to see your creations.

Enjoy every bite!

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