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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Introduce eggs individually into the creamed mixture, blending thoroughly after each addition. Incorporate vanilla extract, mixing until fully integrated.
- 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.
- Delicately fold crushed pineapple and shredded coconut into the batter, distributing them evenly throughout the mixture.
- 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.
- 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