Ah, my Pineapple Coconut God Bless America Cake! Every bite is a trip down memory lane. It started years ago during a 4th of July backyard BBQ at my grandparents’. Grandma Gertrude, a proud patriot with an odd love for tropical flavors, wanted to fuse her passion for America and her fondness for the tropics into a dessert. This cake was the scrumptious outcome. It became an instant family hit. Now, every Independence Day, the aroma of this cake wafts through our home, reminding us of sunny celebrations, family gatherings, and Grandma Gertrude dancing to Beach Boys’ tunes. Fun fact: she always said, “If the Founding Fathers had tried this cake, it’d be a national dish!”
Now, why should this cake make it to your dinner table? Well, for starters, it’s a delightful fusion of patriotism and the tropics. Imagine the distinct tangy zest of crushed pineapple harmonizing with a lush caramel pecan coconut icing – it’s an exotic dance of flavors! Furthermore, it’s not just any cake; it’s an emotion, a story, a memory baked into delicious layers. Plus, it’s straightforward and quick to whip up, so you don’t need to be a confectionary genius to master this beauty.
What you’re left with is a pineapple-speckled cake (that’s never dry and) that’s topped off with a coconut pecan caramel frosting that’s good enough to eat with a spoon – speaking from experience here – and that tops the whole thing off gloriously. The frosting thickens even more as it sets and you get a perfect frosting-to-cake ratio that’ll have everyone singing your praises. What are you waiting for?? Make this cake and you’ll be seeing stars!
Pineapple Coconut God Bless America Cake
Ingredients
Cake:
1 (20 oz.) can crushed pineapple, with juices
2 large eggs
1/4 cup vegetable oil
1 cup sugar
1/2 cup brown sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
Icing:
1 (12 oz.) can evaporated milk
1 cup (2 sticks) unsalted butter
1 1/2 cups sugar
2 cups shredded coconut
1 cup pecans, roughly chopped, toasted
1 teaspoon vanilla extract
1/4 teaspoon salt
Preparation
Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
In a large bowl, whisk together eggs, sugar, brown sugar, oil and pineapple (with juices), then mix in flour, baking soda and salt.
Once cake ingredients come together, transfer to prepared baking dish.
Place baking dish in oven and bake for 25-30 minutes, or until toothpick inserted in center comes out clean.
While cake bakes, combine evaporated milk, sugar and butter in a large saucepan over high heat and bring to a boil.
Reduce heat to low and simmer for 10 minutes.
Remove mixture from heat, then stir in shredded coconut, pecans, vanilla extract and salt.
Remove cake from oven and pour icing over the top, then spread into an even layer. Set aside and let set before slicing and serving.