Description
This Pineapple Coconut God Bless America Cake is a moist, flavorful dessert combining crushed pineapple and rich coconut with a toasted pecan topping. The cake is topped with a luscious coconut-pecan icing made with evaporated milk and butter, creating an irresistibly sweet and nutty finish. Perfect for celebrations or a southern-inspired treat, this cake offers a delightful balance of tropical flavors and classic comfort.
Ingredients
Scale
Cake
- 1 (20 oz) can crushed pineapple, with juices
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup granulated 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 Oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish to prepare it for the cake batter.
- Mix Wet Ingredients: In a large mixing bowl, combine the crushed pineapple with its juice, eggs, vegetable oil, granulated sugar, and brown sugar. Mix thoroughly until well blended to ensure the sugars dissolve and the mixture becomes uniform.
- Add Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet mixture. Stir gently until everything is fully incorporated. Be careful not to overmix, as this can make the cake dense.
- Pour Batter: Pour the prepared batter into the greased baking dish and spread it evenly for uniform baking.
- Bake Cake: Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
- Prepare Icing: While the cake is baking, prepare the icing. In a saucepan over medium heat, combine evaporated milk, unsalted butter, and sugar. Stir continuously until the butter melts and the mixture begins to simmer.
- Add Toppings to Icing: Stir in the shredded coconut, toasted pecans, vanilla extract, and salt. Simmer the mixture gently for 5–7 minutes until it thickens to a spreadable consistency.
- Ice the Cake: Once the cake is done and still warm, pour the coconut-pecan icing evenly over the top, allowing it to soak in slightly.
- Cool and Serve: Let the cake cool before slicing to allow the icing to set. Serve warm or at room temperature for the best flavor and texture.
Notes
- Do not overmix the batter to keep the cake light and fluffy.
- Toast pecans before adding to the icing for enhanced flavor and crunch.
- Use unsalted butter in the icing to control salt level and balance sweetness.
- The cake is best served warm or at room temperature but can be refrigerated and served chilled.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American Southern
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 190 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: pineapple cake, coconut cake, pecan cake, southern dessert, tropical cake, God Bless America cake, pineapple coconut dessert
