Heavenly Pineapple Coconut God Bless America Cake Recipe

A heavenly pineapple coconut god bless america cake brings sunshine right to your dessert plate.

Memories of tropical vacations dance through each sweet slice.

Soft layers whisper stories of warm summer gatherings.

Delicate coconut flakes sprinkle magic across golden surfaces.

Sweet pineapple chunks nestle between tender crumb sections.

Bakers adore how simple ingredients create such remarkable comfort.

This delectable treat promises to make every moment feel like a celebration.

You’ll want to slice into this dreamy creation immediately.

How to Store Pineapple Coconut Cake Without Losing Moisture

• Store leftover cake in an airtight container for up to 5 days in the refrigerator, keeping it fresh and moist.
• Cover the cake with plastic wrap or aluminum foil to prevent it from drying out and absorbing other food odors.
• Warm individual slices in the microwave for 1520 seconds or in a preheated oven at 300F for 510 minutes until just heated through.
• Wrap the cake tightly in plastic wrap and then in aluminum foil, storing it in the freezer for up to 3 months for later enjoyment.

Perfect Pairings for Pineapple Coconut God Bless America Cake

• Blend a refreshing piña colada with white rum, coconut cream, and fresh pineapple juice to complement the cake's tropical essence.
• Select a medium-roast Hawaiian coffee with caramel undertones that enhances the cake's sweet and nutty coconut flavors.
• Choose a chilled moscato or late-harvest riesling with honeyed notes that beautifully balance the cake's fruity profile.
• Serve a scoop of coconut gelato alongside the cake to amplify the dessert's creamy, tropical characteristics.

Delicious Add-Ons for This Tropical Cake Favorite

• Gluten-Free Tropical Delight: Replace all-purpose flour with a gluten-free flour blend to make this cake suitable for those with gluten sensitivities. Use xanthan gum if the blend doesn't already include it for better texture.
• Vegan Paradise Cake: Swap butter with coconut oil, use flax eggs instead of regular eggs, and choose a plant-based milk alternative. This version ensures the cake remains moist and delicious while being completely dairy-free and egg-free.
• Low-Sugar Wellness Version: Reduce sugar by using monk fruit sweetener or stevia, and incorporate Greek yogurt to maintain moisture. Add extra shredded coconut for natural sweetness and improved texture.
• Keto-Friendly Coconut Creation: Use almond flour instead of wheat flour, replace sugar with erythritol, and increase the proportion of coconut ingredients. This variation transforms the cake into a low-carb, high-fat dessert perfect for ketogenic diets.

FAQs for Pineapple Coconut God Bless America Cake

• Can I use fresh or canned pineapple for this cake?

Fresh or canned crushed pineapple works perfectly. If using fresh, ensure it’s finely chopped and well-drained to prevent excess moisture in the cake.

• Is coconut milk necessary for the recipe?

Yes, coconut milk adds moisture and enhances the tropical flavor profile. It creates a rich, tender texture that makes the cake unique and delicious.

• What type of coconut should I use in the recipe?

Unsweetened shredded coconut is recommended. It provides the best texture and allows you to control the overall sweetness of the cake.

• How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The top should also be golden brown and slightly springy to touch.

Pineapple Coconut God Bless America Cake That Tastes Like Summer

• Showcasing an Easy-to-Make Cake
• Whip up this delightful cake in under an hour with simple ingredients and straightforward mixing steps, perfect for bakers of all skill levels.
• Designed to impress at summer barbecues, Fourth of July gatherings, and family celebrations with its tropical flavors and American spirit.
• Combines the sweet tanginess of pineapple with rich coconut undertones, creating a mouthwatering dessert that transports taste buds to a sunny paradise.
• Equally wonderful as a dessert, afternoon snack, or potluck contribution that suits casual get-togethers and special occasions with its effortless charm.

What You’ll Need for Pineapple Coconut God Bless America Cake

• All-Purpose Flour, Cake Flour: Provides structure and soft texture for the cake, with cake flour offering extra tenderness.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and create a light, airy crumb.
• Salt: Enhances overall flavor and balances sweetness.

• Butter, Sugar: Classic creaming combination that creates a rich, tender cake base with excellent sweetness and mouthfeel.
• Eggs: Provide moisture, structure, and help bind ingredients together.
• Vanilla Extract: Adds warm, complex flavor depth to the cake.
• Coconut Milk: Introduces tropical moisture and rich coconut essence.

• Crushed Pineapple, Shredded Coconut: Signature tropical ingredients that bring moisture, texture, and authentic island flavor to the cake. Fresh or canned pineapple works well, and unsweetened coconut is recommended for better texture control.

How to Bake a Tropical Pineapple Coconut God Bless America Cake

Step 1: Prepare Baking Station

Warm up the oven to 350°F. Grab a 9×13-inch baking pan and coat it with butter or cooking spray. Line the bottom with parchment paper for easy cake removal.

Step 2: Create Dry Ingredient Blend

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Whisk these together in a medium bowl until perfectly combined and lump-free.

Step 3: Whip Butter and Sugar

In a large mixing bowl, grab an electric mixer. Beat the butter and sugar until they transform into a fluffy, cloud-like mixture. This should take about 2-3 minutes of continuous mixing.

Step 4: Introduce Eggs and Flavor

Crack eggs into the butter mixture one at a time, mixing thoroughly after each addition. Pour in vanilla extract and blend until everything looks smooth and creamy.

Step 5: Combine Wet and Dry Elements

Slowly introduce dry ingredients to the butter mixture. Alternate adding dry ingredients with coconut milk. Start and end with dry ingredients. Mix gently to keep the batter light and airy.

Step 6: Fold in Tropical Treasures

• Crushed pineapple
• Shredded coconut

Use a spatula to incorporate without deflating the mixture.

Step 7: Bake to Golden Perfection

Transfer batter to the prepared pan. Slide into the preheated oven and bake for 30-35 minutes. The cake is ready when a toothpick inserted in the center comes out clean.

Step 8: Cool and Celebrate

Allow the cake to cool completely in the pan. This helps it set and makes cutting easier. Slice, serve, and enjoy your tropical masterpiece!

Pro Tips for Texture and Flavor in This Patriotic Dessert

• Measure Ingredients Precisely: Use standard measuring cups and spoons for accurate flour, sugar, and liquid quantities to ensure the cake's perfect texture and sweetness.
• Drain Pineapple Thoroughly: Pat crushed pineapple with paper towels to remove excess moisture, preventing a soggy cake and maintaining the ideal cake consistency.
• Room Temperature Ingredients Matter: Allow butter, eggs, and coconut milk to reach room temperature before mixing, which helps create a smoother, more evenly blended batter.
• Check Cake Doneness Carefully: Insert a toothpick at multiple cake center points to confirm complete baking, avoiding underdone or dry sections.
• Customize Toppings Creatively: Enhance the cake with cream cheese frosting, toasted coconut flakes, or a light glaze to add extra flavor and visual appeal.

Pineapple Coconut God Bless America Cake Recipe

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4.7 from 26 reviews

• Total Time: 55 minutes
• Yield: 12 1x

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Description

Patriotic “Pineapple Coconut God Bless America Cake” celebrates summer’s sweetest American spirit with tropical flavors that dance across homemade dessert landscapes. Sweet layers of coconut and pineapple promise pure deliciousness you’ll savor with pride.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cups (473 milliliters) all-purpose flour
• 1 ½ cups (300 grams) granulated sugar
• 1 cup (240 milliliters) canned crushed pineapple (drained)
• 3 large eggs

Wet Ingredients:

• ½ cup (113 grams) unsalted butter (softened)
• ½ cup (120 milliliters) coconut milk
• 1 teaspoon vanilla extract
• 23 tablespoons pineapple juice

Dry and Supplemental Ingredients:

• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (40 grams) sweetened shredded coconut

Cream Cheese Frosting Ingredients:

• 8 ounces (226 grams) cream cheese (softened)
• ½ cup (113 grams) unsalted butter (softened)
• 4 cups (480 grams) powdered sugar (sifted)
• 1 teaspoon vanilla extract

Decoration:

• Fresh berries (strawberries, raspberries, blueberries)
• Additional shredded coconut (optional)

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Instructions

1. Prepare the baking environment by setting the oven temperature to 350F (175C). Coat a 9×13-inch baking vessel with grease and flour, or create a parchment paper lining for effortless cake removal.
2. In a medium mixing bowl, thoroughly combine the dry components – flour, baking powder, baking soda, and salt – using a whisk to eliminate potential lumps and ensure uniform distribution.
3. Utilize an electric mixer to transform butter and sugar into a pillowy, aerated mixture, continuing to beat until the texture becomes noticeably light and voluminous.
4. Introduce eggs individually into the creamed mixture, blending thoroughly after each addition. Incorporate vanilla extract, mixing until fully integrated.
5. Gradually marry the dry ingredients with the butter mixture, alternating with coconut milk. Utilize a gentle folding technique, ensuring ingredients are just combined without overmixing.
6. Delicately fold crushed pineapple and shredded coconut into the batter, distributing them evenly throughout the mixture.
7. Transfer the batter into the prepared baking dish, spreading it uniformly. Place in the preheated oven and bake for approximately 35 minutes, monitoring for a golden surface and checking doneness with a toothpick test.
8. Remove from the oven and allow the cake to cool completely within the baking dish, enabling it to set and develop optimal texture and flavor.

Notes

• Butter Temperature Matters: Ensure butter is softened at room temperature for smooth, even creaming that creates a light, fluffy cake texture.
• Prevent Pineapple Sogginess: Drain crushed pineapple thoroughly using a fine-mesh strainer or cheesecloth to avoid excess moisture that could make the cake dense.
• Coconut Variation Tip: Toast shredded coconut before adding to intensify its nutty flavor and provide extra crunch throughout the cake.
• Gluten-Free Adaptation: Swap all-purpose flour with a gluten-free blend and add xanthan gum to maintain the cake’s structural integrity and tender crumb.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 330
• Sugar: 30 g
• Sodium: 200 mg
• Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 70 mg