A Patriotic and Flavorful Dessert for Every Occasion
Few things bring people together like homemade cake, and this Pineapple Coconut “God Bless America 🇺🇸” Cake is the perfect dessert to celebrate family, freedom, and good food. With its moist, tropical flavor, rich coconut-pecan icing, and an old-fashioned homemade charm, this cake is a true American classic.
Whether you’re baking for a Fourth of July celebration, Memorial Day, a summer picnic, or simply to enjoy a slice of nostalgia, this cake delivers the perfect blend of sweetness, crunch, and tropical goodness. The combination of pineapple, coconut, and pecans creates a warm, comforting dessert that’s both easy to make and impossible to resist.
Let’s get started on this heavenly cake that’s sure to become a family favorite!
Why You’ll Love This Cake
✔ Rich and Moist – The crushed pineapple and brown sugar make this cake soft, sweet, and packed with flavor.
✔ Easy to Make – No complicated techniques, just simple ingredients and foolproof steps.
✔ Perfect for Celebrations – A festive and flavorful treat for holidays, potlucks, and family gatherings.
✔ Coconut & Pecan Icing – A buttery, caramel-like topping that adds a delightful crunch.
✔ No Fancy Equipment Needed – Just a mixing bowl, spoon, and baking dish!
Ingredients You’ll Need
For the Cake:
| Ingredient | Amount |
|---|---|
| Crushed pineapple (with juice) | 1 can (20 oz) |
| Eggs | 2 |
| Oil | ¼ cup |
| Sugar | 1 cup |
| Brown sugar | ½ cup |
| All-purpose flour | 2 cups |
| Baking soda | 2 tsp |
| Salt | ½ tsp |
For the Coconut-Pecan Icing:
| Ingredient | Amount |
|---|---|
| Evaporated milk | 1 can (12 oz) |
| Butter | 1 cup |
| Sugar | 1½ cups |
| Shredded coconut | 2 cups |
| Chopped pecans | 1 cup |
| Vanilla extract | 1 tsp |
| Salt | ¼ tsp |
Step-by-Step Instructions
1. Prepare the Cake Batter
- Preheat your oven to 350°F (175°C).
- Grease and lightly flour a 9×13-inch baking dish.
- In a large mixing bowl, combine the crushed pineapple (with juice), eggs, oil, sugar, and brown sugar. Stir until well mixed.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
2. Bake the Cake
- Pour the batter into the prepared baking dish.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool slightly while preparing the icing.
3. Make the Coconut-Pecan Icing
- In a medium saucepan over medium heat, combine the evaporated milk, butter, and sugar.
- Stir constantly until the mixture thickens and becomes golden (about 10 minutes).
- Remove from heat and stir in the shredded coconut, chopped pecans, vanilla extract, and salt.
- Spread the icing over the warm cake, allowing it to seep into the surface.
4. Cool & Serve
- Let the cake cool completely before slicing.
- Serve as is, or with a scoop of vanilla ice cream for extra indulgence!
Tips for the Best Pineapple Coconut Cake
✔ Don’t Drain the Pineapple
- The juice keeps the cake extra moist and adds natural sweetness.
✔ Use Freshly Chopped Pecans
- For the best texture and flavor, toast the pecans for 3-5 minutes before adding them to the icing.
✔ Let the Icing Set
- Give the icing at least 10-15 minutes to soak into the cake before serving.
✔ Serve Warm or Cold
- This cake tastes delicious warm, but it also sets up beautifully when chilled.
✔ Make It Ahead
- Bake this cake a day in advance—the flavors deepen and get even better overnight!
What to Serve with Pineapple Coconut Cake
This cake pairs beautifully with a variety of desserts and beverages. Here are some great serving ideas:
🍦 Desserts
- Vanilla Ice Cream – A cool, creamy contrast to the warm cake.
- Whipped Cream – Light and fluffy, perfect for topping.
- Caramel Drizzle – Adds an extra touch of sweetness.
🥂 Beverages
- Iced Tea or Lemonade – Refreshing and perfect for summer.
- Coffee or Espresso – A rich pairing that complements the sweetness.
- Pina Colada – A tropical drink that matches the cake’s flavors!
Healthier Substitutions
Want a lighter version of this cake? Try these easy swaps:
- Use Coconut Sugar – A natural alternative to white sugar.
- Swap Oil for Applesauce – Reduces fat while keeping the cake moist.
- Use Whole Wheat Flour – Adds fiber and nutrients.
- Reduce Sugar in the Icing – The coconut adds natural sweetness!
Common Mistakes to Avoid
❌ Overmixing the Batter
- Stir just until combined—overmixing can make the cake dense.
❌ Baking Too Long
- Check at 30 minutes and remove when a toothpick comes out clean.
❌ Skipping the Salt in the Icing
- A little salt balances the sweetness perfectly!
❌ Not Letting the Cake Cool Before Cutting
- Cutting too soon can make the cake fall apart—give it time to set.
FAQ: Your Questions Answered
1. Can I make this cake without nuts?
Yes! Simply omit the pecans for a nut-free version.
2. How do I store leftovers?
Store covered at room temperature for up to 3 days, or refrigerate for up to a week.
3. Can I freeze this cake?
Yes! Wrap tightly and freeze for up to 3 months. Thaw before serving.
4. Can I use fresh pineapple instead of canned?
Yes! Just crush the pineapple and include the juices.
5. What can I substitute for evaporated milk?
You can use heavy cream or coconut milk for a similar texture.
6. Can I make cupcakes instead of a sheet cake?
Yes! Divide the batter into cupcake liners and bake for 18-20 minutes.
Final Thoughts & Call to Action
This Pineapple Coconut “God Bless America 🇺🇸” Cake is more than just a dessert—it’s a celebration of flavor, tradition, and homemade goodness. Whether you’re making it for a holiday, special occasion, or just because, this cake is guaranteed to impress.