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Pineapple Coconut God Bless America Cake: The Perfect Summer Treat

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.
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Prep Time 20 minutes
Cook Time 40 minutes
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.