This pineapple coconut cake, affectionately dubbed the “God Bless America” Cake, is the kind of dessert you’ll find at every Southern church potluck, Fourth of July picnic, or Grandma’s handwritten recipe card collection. It’s incredibly moist from crushed pineapple, sweetened with brown sugar, and topped with a rich coconut-pecan icing that soaks into the cake like a dream.
💌 Want more heirloom cakes like this one?
Why You’ll Love This Pineapple Coconut Cake
This Pineapple Coconut cake is a one-bowl wonder that’s easy to make, perfectly sweet, and dripping with nostalgic charm. The buttery icing seeps into the cake while it’s still warm, making it almost pudding-like in texture. It’s the crowd-pleasing cake of summer holidays and potlucks.
Taste & Texture: Super moist, tropical, and rich — almost like a poke cake
Smell: Buttery coconut, roasted pecans, and vanilla warmth
Perfect For: Celebrations, holidays, bake sales, or just showing someone you love them
Ingredients List
For the Cake:
- 1 can (20 oz) crushed pineapple with juice
- 2 large eggs
- ¼ cup oil (vegetable or canola)
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 cups all-purpose flour
- 2 tsp baking soda
- ½ tsp salt
For the Icing:
- 1 can (12 oz) evaporated milk
- 1 cup (2 sticks) butter
- 1½ cups granulated sugar
- 2 cups shredded sweetened coconut
- 1 cup chopped pecans
- 1 tsp vanilla extract
- ¼ tsp salt
Necessary Tools for Preparation
- Large mixing bowl
- 9×13-inch baking dish
- Medium saucepan (for icing)
- Whisk and spatula
- Measuring cups and spoons
Step-by-Step Instructions
Make the Cake:
- Preheat oven to 175°C (350°F). Grease a 9×13-inch baking pan.
- In a large bowl, mix together pineapple (with juice), eggs, oil, sugar, and brown sugar.
- Add flour, baking soda, and salt and stir until just combined.
- Pour batter into prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Prepare the Icing:
- In a saucepan, combine evaporated milk, butter, and sugar. Bring to a gentle boil, stirring often.
- Once thickened slightly (about 5–7 minutes), remove from heat and stir in coconut, pecans, vanilla, and salt.
- While cake is still warm, pour icing evenly over the cake, allowing it to soak in.
Tips for Perfecting the Pineapple Coconut Recipe
- Don’t drain the pineapple — the juice keeps it ultra-moist
- Use sweetened shredded coconut for extra richness
- Toast the pecans before stirring them into the icing for a deeper nutty flavor
- Serve warm or room temp — both are heavenly
What to Serve With It
This tropical dream cake pairs beautifully with:
- Vanilla ice cream or whipped cream
- Cold sweet tea or iced coconut latte
- Fresh pineapple slices or strawberries
More old-fashioned Southern bakes:
Storage Instructions
- Room Temp: Store covered for up to 2 days
- Fridge: Keeps well for 5–6 days (the icing firms up — yum!)
- Freezer: Freeze slices tightly wrapped for up to 2 months
General Information
This cake is made without butter or milk in the batter — just fruit and pantry staples. The icing is rich and buttery like a caramel-coconut hug. It’s a one-bowl bake with high reward and minimal fuss.
FAQ
Can I make this cake ahead of time?
Yes! It tastes even better the next day once the icing fully absorbs.
Can I skip the pecans?
Absolutely. You can sub with more coconut or leave them out entirely.
What’s the texture like?
Think: cross between a poke cake and a pineapple upside-down cake — super moist, soft, and flavorful.
Conclusion
This Pineapple Coconut “God Bless America” Cake is rich, tender, tropical, and timeless. Whether you’re celebrating the Fourth of July or just want a slice of something sweet and sentimental, this one delivers. 🇺🇸🍍🥥 If you make it, don’t forget to share a photo on Pinterest — I’d love to see your beautiful bake!
Print
Pineapple Coconut “God Bless America” Cake – Moist, Nostalgic & Made in One Bowl!
- Total Time: 50 minutes
- Yield: 12–15 slices
- Diet: Vegetarian
Description
A nostalgic pineapple coconut cake soaked with buttery coconut pecan icing. Moist, rich, and perfect for holidays or potlucks — no mixer required!
Ingredients
Cake: 1 can crushed pineapple (with juice), 2 eggs, ¼ cup oil, 1 cup sugar, ½ cup brown sugar, 2 cups flour, 2 tsp baking soda, ½ tsp salt
Icing: 1 can evaporated milk, 1 cup butter, 1½ cups sugar, 2 cups shredded coconut, 1 cup chopped pecans, 1 tsp vanilla, ¼ tsp salt
Instructions
Preheat oven to 175°C. Mix pineapple, eggs, oil, and sugars. Add dry ingredients and mix. Bake 35–40 mins. In a saucepan, cook milk, butter, and sugar. Stir in coconut, pecans, vanilla, and salt. Pour icing over warm cake.
Notes
Do not drain pineapple. Toast nuts for added flavor. Can be made a day ahead and freezes well.
- Prep Time: 10
- Cook Time: 40
- Category: Cake
- Method: Baking
- Cuisine: American
