Pineapple Coconut God Bless America Cake 🇺🇸🍍🥥
Get ready to indulge in a slice of tropical paradise with this Pineapple Coconut God Bless America Cake—a moist, flavorful sheet cake loaded with crushed pineapple, sweet coconut, and crunchy toasted pecans, all topped with a buttery, caramelized icing that soaks into every bite. It’s the perfect mix of old-fashioned comfort and island-inspired flavor, guaranteed to be the highlight of any gathering.
Whether you’re celebrating a patriotic holiday, hosting a family potluck, or just looking for a sweet slice of sunshine, this cake delivers. And the best part? It’s made in a single pan, no frosting fuss required. Just bake, pour, set, and enjoy.
Ingredients to prepare this irresistible cake, you’ll need:
For the Cake
1 (20 oz) can crushed pineapple, with juices
2 large eggs
ÂĽ cup vegetable oil
1 cup granulated sugar
½ cup brown sugar
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
For the Icing
1 (12 oz) can evaporated milk
1 cup (2 sticks) unsalted butter
1½ cups granulated sugar
2 cups shredded coconut
1 cup pecans, roughly chopped and toasted
1 teaspoon vanilla extract
ÂĽ teaspoon salt
How to Make Pineapple Coconut God Bless America Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside.
Step 2: Mix the Cake Batter
In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and crushed pineapple (juice included). Stir until smooth and well combined.
Step 3: Add the Dry Ingredients
Gradually mix in the flour, baking soda, and salt. Stir just until combined—be careful not to overmix, as this can make the cake dense.
Step 4: Bake the Cake
Pour the batter into the prepared baking dish and smooth out the top. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Step 5: Make the Icing
While the cake is baking, combine the evaporated milk, butter, and granulated sugar in a medium saucepan over high heat. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes, stirring occasionally.
Step 6: Finish the Icing
Remove the saucepan from the heat and stir in the shredded coconut, toasted pecans, vanilla extract, and salt. Mix well until everything is coated in the warm buttery syrup.
Step 7: Ice the Cake
Once the cake comes out of the oven, immediately pour the hot icing evenly over the top. Use a spatula to spread it out so every corner is covered in coconut-pecan goodness.
Step 8: Cool and Serve
Let the cake cool completely to allow the icing to soak in and set. Slice into generous squares and serve at room temperature.
Helpful Tips
Use canned pineapple with juice—not syrup—for the right balance of sweetness and moisture
Toast the pecans beforehand for deeper, nuttier flavor
Let the icing soak in while the cake is still hot for the ultimate gooey texture
Add a touch of rum extract or coconut extract to the icing for an island-inspired twist
Serving Suggestions
Serve this cake with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence
Perfect for summer barbecues, Memorial Day, July 4th celebrations, or holiday potlucks
Pairs well with fresh berries or a light fruit salad
10 Frequently Asked Questions (FAQs)
- Can I make this cake ahead of time? Yes! It actually tastes even better the next day as the icing soaks in further.
- Can I use fresh pineapple? Canned crushed pineapple works best for texture and moisture, but finely chopped fresh pineapple can be used if it’s very juicy.
- Do I have to toast the pecans? Toasting is optional but highly recommended—it brings out the nutty flavor and adds crunch.
- Can I make this without coconut? Yes, but it will alter the flavor and texture. You can substitute with more pecans or leave it out entirely.
- Can I use a different oil? Vegetable oil is ideal, but melted coconut oil or canola oil also works.
- What if I don’t have evaporated milk? You can substitute with half-and-half or whole milk, but the texture may be slightly less creamy.
- Can I freeze this cake? Yes! Once cooled, wrap it tightly and freeze for up to 2 months. Thaw at room temperature.
- Can I use a different size pan? You can bake it in two 9-inch round pans or a deeper 8×8 pan, but adjust baking time accordingly.
- Can I reduce the sugar? You can slightly reduce sugar in the cake or icing, but the texture may change.
- Is this cake good warm or cold? It’s amazing both ways, but most people love it at room temp or slightly chilled.
Nutritional Information (Per Serving – Approximate)
Calories: 420
Fat: 22g
Saturated Fat: 12g
Carbohydrates: 52g
Sugar: 36g
Protein: 4g
Fiber: 2g
Sodium: 210mg
Cholesterol: 55mg
Storage and Leftovers
Refrigerate: Store in an airtight container in the fridge for up to 4 days
Reheat: Serve chilled or bring to room temp; no need to reheat
Freeze: Freeze individual portions wrapped in plastic wrap and foil for up to 2 months
Related Recipes You’ll Love
Pina Colada Pound Cake
Coconut Cream Pie Cups
No-Bake Birthday Cake Delight
Cream Cheese Corn Casserole
Conclusion
This Pineapple Coconut God Bless America Cake is the ultimate expression of down-home comfort with a tropical twist. Moist, rich, and overflowing with island flavor, it’s the kind of cake that becomes a family tradition. With its easy prep, crowd-pleasing sweetness, and unique texture, this dessert will win over guests at any occasion—especially those who love coconut, pecans, and pineapple. One slice and you’ll understand why it’s called a blessing in cake form.