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.
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.