This Pineapple Coconut God Bless America Cake is the perfect summer treat to impress your friends and family with a delicious dessert. The cake is moist and flavorful, filled with crushed pineapple and shredded coconut, and topped with a creamy icing made with evaporated milk, butter, pecans, and vanilla extract. The combination of sweet and tropical flavors will make you feel like you are on a vacation.

This cake has been a staple in my family for years, especially during the summer months. My husband is not usually a fan of coconut, but he absolutely loves this cake! I remember the first time I made it for him, and he was so surprised by how delicious it tasted. Now, whenever we have a barbecue or get-together with friends, he always requests that I make this cake. It’s become a tradition, and it’s a recipe that has been passed down from my grandmother.

Why This Pineapple Coconut God Bless America Cake is Unforgettable

The crushed pineapple and shredded coconut add a tropical twist to a classic cake.
The creamy icing made with evaporated milk, butter, pecans, and vanilla extract is the perfect complement to the cake.
The cake is moist and flavorful, making it the perfect summer treat for any occasion.

The recipe is easy to follow and can be made in no time.

Ingredients:

1 can (20 oz.) crushed pineapple, with juices (567 g)

2 large eggs
1/4 cup vegetable oil (60 ml)
1 cup sugar (200 g)

1/2 cup brown sugar (100 g)
2 cups all-purpose flour (240 g)
2 teaspoons baking soda

1/2 teaspoon salt For the icing:
1 can (12 oz.) evaporated milk (354 ml)
1 cup (2 sticks) unsalted butter (226 g)

1 1/2 cups sugar (300 g)
2 cups shredded coconut (170 g)
1 cup pecans, roughly chopped and toasted (100 g)

1 teaspoon vanilla extract
1/4 teaspoon salt

Directions:

Preheat oven to 350º F (175º C) 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 the cake ingredients come together, transfer the mixture to the prepared baking dish.

Place the baking dish in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, combine evaporated milk, sugar, and butter in a large saucepan over high heat and bring to a boil.
Reduce the heat to low and simmer for 10 minutes.

Remove the mixture from heat, then stir in shredded coconut, pecans, vanilla extract, and salt.
Remove the cake from the oven and pour the icing over the top, then spread it into an even layer.
Set the cake aside and let it set before slicing and serving.

Notes:

If you want to make this recipe more kid-friendly, you can omit the pecans.
You can use sweetened or unsweetened shredded coconut, depending on your preference.

Store the cake covered in the refrigerator for up to 5 days.

Pineapple Coconut God Bless America Cake: The Perfect Summer Treat

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Course cake, Dessert

Cuisine American

Servings 10 slices

Ingredients

1 can 20 oz. crushed pineapple, with juices (567 g)
2 large eggs

1/4 cup vegetable oil 60 ml
1 cup sugar 200 g
1/2 cup brown sugar 100 g

2 cups all-purpose flour 240 g
2 teaspoons baking soda
1/2 teaspoon salt For the icing:

1 can 12 oz. evaporated milk (354 ml)
1 cup 2 sticks unsalted butter (226 g)
1 1/2 cups sugar 300 g

2 cups shredded coconut 170 g
1 cup pecans roughly chopped and toasted (100 g)
1 teaspoon vanilla extract

1/4 teaspoon salt

Instructions

Preheat oven to 350º F (175º C) and lightly grease a 9x13-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 the cake ingredients come together, transfer the mixture to the prepared baking dish.
Place the baking dish in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, combine evaporated milk, sugar, and butter in a large saucepan over high heat and bring to a boil.

Reduce the heat to low and simmer for 10 minutes.
Remove the mixture from heat, then stir in shredded coconut, pecans, vanilla extract, and salt.
Remove the cake from the oven and pour the icing over the top, then spread it into an even layer.

Set the cake aside and let it set before slicing and serving.

Notes

If you want to make this recipe more kid-friendly, you can omit the pecans.
You can use sweetened or unsweetened shredded coconut, depending on your preference.
Store the cake covered in the refrigerator for up to 5 days.