Bright, nostalgic, and unapologetically indulgent, Pineapple Coconut God Bless America Cake is a celebration in every bite. Moist, tropical cake meets buttery coconut-pecan icing in this crowd-favorite dessert.
Perfect for potlucks, holidays, or just because, this rich, old-fashioned sheet cake captures comfort and Americana with every sweet, sticky slice.
Main Ingredients That Make Pineapple Coconut God Bless America Cake Irresistible
- Crushed pineapple (with juice) – The star that brings tropical sweetness and moisture to every bite.
- Eggs – Help bind the batter and create that perfectly tender crumb.
- Vegetable oil – Keeps the cake moist without overpowering the other flavors.
- Sugar + Brown sugar – Adds depth and caramel notes to the cake’s base.
- All-purpose flour – The foundation for structure while keeping it soft.
- Evaporated milk – Lends creamy richness to the decadent icing.
- Unsalted butter – A key player in the icing, giving it velvety, melt-in-your-mouth richness.
- Shredded coconut – Adds sweet texture and flavor to the icing, reminiscent of Southern classics.
- Toasted pecans – Bring crunch and warmth to balance the icing’s sweetness.
- Vanilla extract – A subtle enhancer that ties all the dessert’s elements together.
Let’s Bake This Beauty: Pineapple Coconut God Bless America Cake
Begin by mixing crushed pineapple with sugar, eggs, and oil until luscious and smooth. Add the dry ingredients gradually—flour, baking soda, and salt—stirring just enough to blend everything.
Pour the batter into a greased 9×13-inch pan and let it bake until golden and fragrant, about 30 minutes. While it bakes, make the icing on the stovetop with butter, sugar, and evaporated milk, simmering it until slightly thickened.
Once off the heat, fold in coconut, toasted pecans, vanilla, and a pinch of salt. As soon as the cake comes out of the oven, pour that warm icing over the top, letting it seep into every nook and cranny.
Cool completely, slice, and serve for a retro dessert that wows with every forkful.
Tips and Twists: Take Your Cake to the Next Level
For a fresher twist, swap canned pineapple with freshly crushed pineapple for brighter flavor. If you’re short on pecans, toasted walnuts make a delicious alternative with a slightly earthier bite.
To really elevate the texture, toast the coconut before stirring it into the icing—it adds a nutty dimension that complements the sweetness beautifully. And if you’re feeling bold, add a splash of rum to the icing for an island-inspired upgrade.
This cake is forgiving and deeply flavorful, which makes it perfect for beginner bakers or last-minute gatherings. Its old-school charm also invites customization—just keep that tropical base intact.
Sweet Storage: Keeping Your Cake Fresh
This cake holds up beautifully when stored correctly. Keep it covered at room temperature for up to three days, or refrigerate it to extend freshness for up to a week.
If you’d like to freeze it, slice the cake into individual portions and wrap tightly in plastic wrap, followed by foil or a freezer-safe container. Thaw overnight in the fridge and enjoy cold or gently warmed.
The icing helps lock in moisture, making this cake just as enjoyable the next day—if it lasts that long!
Pineapple Coconut God Bless America Cake
Ingredients
- 2 teaspoons baking soda
- 1 cup sugar
- 1 12 oz. can evaporated milk
- 1 cup 2 sticks unsalted butter
- 1 cup pecans roughly chopped, toasted
- 2 cups shredded coconut
- 1/4 cup vegetable oil
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 20 oz. can crushed pineapple, with juices
- 1/4 teaspoon salt for icing
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups sugar for icing
Instructions
- Set the oven to 350°F (175°C) and grease a 9×13-inch baking dish to prepare for baking.
- In a large bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and the undrained crushed pineapple until the mixture is fully blended.
- Gradually fold in the flour, baking soda, and salt, stirring gently until just incorporated; avoid overmixing the batter.
- Transfer the batter into the greased pan, leveling the surface, then bake for 25 to 30 minutes or until a toothpick inserted in the center emerges clean.
- While the cake bakes, combine the evaporated milk, 1 1/2 cups sugar, and butter in a saucepan over medium heat. Bring this mixture to a boil, then lower the heat and let it simmer for 10 minutes.
- After removing from heat, mix in the shredded coconut, toasted pecans, vanilla extract, and the additional 1/4 teaspoon salt, stirring until evenly distributed.
- Immediately after the cake is removed from the oven, pour the warm icing over its surface, spreading it uniformly.
- Allow the cake to cool thoroughly so the icing can set before cutting into portions for serving.
