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Pineapple Coconut God Bless America Cake

A rich, celebratory dessert featuring the tropical harmony of pineapple and coconut, layered with a buttery pecan icing. Moist and indulgent, this cake embodies festive comfort in every bite.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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 9x13-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.

Notes

Store covered at room temperature for up to 3 days or refrigerate for up to 7 days. Individual slices may be frozen. Fresh crushed pineapple can be used as a substitute. Pecans may be replaced with walnuts if preferred.