Pineapple Coconut God Bless America Cake

This cake is a must-try for your 4th of July and Memorial Day celebrations! It’s a simple, homemade cake enriched with crushed pineapple and brown sugar, then crowned with a caramel, pecan, and coconut icing. When I whipped up this dessert today, I couldn’t help but exclaim, “God bless America, that’s good!”

I was genuinely stunned—leaning on the counter and shaking my head in amazement. It was so delicious that I kept repeating, “God bless America, this is outstanding!”

The cake itself is reminiscent of Pineapple Upside Down Cake, thanks to the sweet pineapple and brown sugar that make it incredibly tender and moist. However, the icing takes a cue from German Chocolate Cake with its rich, gooey caramel, pecans, and coconut blend.

Inspired by a mix of the classic Do Nothing Cake and a delightful Cajun Cake, I’ve aptly named this the God Bless America Cake. After all, that’s exactly what you’ll say when you taste it! Perfect for large gatherings, this effortless cake is baked in a 9×13-inch dish and promises to impress with its scrumptious layers and minimal effort.

To make this cake, simply whisk together the sugars, eggs, vegetable oil, and pineapple before folding in the dry ingredients. It’s straightforward—pour the mixture into a baking dish and bake. While it’s in the oven, prepare the icing by combining evaporated milk, butter, sugar, coconut, and pecans in a large saucepan. Simmer everything together for 10-15 minutes until it thickens, then pour the delectable sauce over the cake and allow it to set.

The result is a moist, pineapple-infused cake topped with a rich coconut pecan caramel frosting—so delicious, you might find yourself enjoying it by the spoonful, just as I have. As the frosting sets, it thickens beautifully, achieving the perfect balance between frosting and cake that will earn you rave reviews. Don’t hesitate; try baking this cake and prepare to be dazzled!

5 Reasons I Love ‘God Bless America’ Cake

1. It’s a homemade cake that’s incredibly easy to make—no mixer needed!
2. This cake is perfect for travel as it doesn’t require refrigeration and can be baked in a disposable pan.
3. Ideal for patriotic celebrations like the Fourth of July, Memorial Day, and Labor Day.
4. It’s reminiscent of Pineapple Upside Down Cake, which I absolutely love.
5. The frosting is the same used in German Chocolate Cake, making it a top favorite of mine!

Ingredients for Pineapple Coconut God Bless America Cake:

• Crushed Pineapple: Use the whole can, juice included, to keep the cake moist.
• Vegetable Oil: Essential for moisture. For a coconut twist, try substituting with coconut oil.
• Brown Sugar: Adds a hint of molasses. Be sure to pack it tightly when measuring.
• Evaporated Milk: This is unsweetened and vital for the icing. Don’t confuse it with sweetened condensed milk.
• Shredded Coconut: Opt for unsweetened to manage the sweetness. Toasted coconut adds an extra crunch.
• Pecans: Toast them to enhance their flavor and add a satisfying crunch against the cake’s softness.

How to Make Pineapple Coconut God Bless America Cake: Let’s start baking!

• Prep: Begin by heating your oven to 350º F. Grease a 9×13-inch baking dish with butter.
• Mixing the Cake: In a large bowl, mix together eggs, both sugars, oil, and pineapple with its juice. Then fold in the flour, baking soda, and salt—mix just enough to combine.
• Baking: Pour the mixture into the prepared dish and bake for 25-30 minutes. Test doneness with a toothpick; if it comes out clean, it’s ready.
• Making the Icing: While the cake bakes, simmer evaporated milk, sugar, and butter in a saucepan. After 10 minutes, stir in coconut, pecans, vanilla, and a pinch of salt.
• Finishing Touches: Once the cake is baked, top it with the warm icing, spreading it evenly. Allow it to set before serving. Patience pays off here!

Notes on Making God Bless America Cake

• A 7-ounce bag of coconut usually yields 2 packed cups, although the packaging claims it contains 2 2/3 cups.
• Refrigeration is not necessary for storing the cake.
• Some people report that the icing doesn’t thicken, but consistent heating and stirring should resolve this issue. I’ve never encountered it not thickening.
• It’s fine to use crushed pineapple, whether it’s in juice or syrup.

Storage Options:

If you have leftovers (surprising, I know!), store the cake in an airtight container or cover the baking dish with cling wrap. It can be refrigerated for up to 4 days. Want to save it for later? Freeze the cake without the icing for up to 3 months, and don’t forget to thaw and ice it before serving.

Variations and Substitutions:

• Healthier Choices: Swap all-purpose flour for whole wheat or almond flour, and replace white sugar with coconut sugar or honey.
• Nut Varieties: Not keen on pecans? Try walnuts or almonds instead.
• Tropical Twist: Enhance the cake with a teaspoon of rum extract or, for a bold move, mix in some diced mangoes or cherries.
• Vegan Options: Use flax eggs instead of regular eggs, and opt for vegan butter and a plant-based milk substitute in the icing.

Bake, enjoy, and repeat! Embark on a delightful tropical adventure with a patriotic flair!

Pineapple Coconut God Bless America Cake

Yield: 12

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

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Ingredients

• Cake:
• 1 (20 oz.) can 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
• Icing:
• 1 (12 oz.) can evaporated milk
• 1 cup (2 sticks) unsalted butter
• 1 1/2 cups sugar
• 2 cups shredded coconut
• 1 cup pecans, roughly chopped and toasted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

Preheat the oven to 350º F and grease a 9x13-inch baking dish with butter or non-stick spray.

In a large bowl, whisk together the eggs, sugars, oil, and pineapple (with juices). Mix in the flour, baking soda, and salt until just combined.

Pour the batter into the prepared baking dish.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the icing by combining the evaporated milk, sugar, and butter in a large saucepan over high heat. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.

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

Once the cake is done, remove from the oven and immediately pour the icing over the top, spreading it evenly.

Allow the cake to cool and the icing to set before slicing and serving.