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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
Servings: 10 slices
Course: cake, Dessert
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350º F (175º C) and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
  2. In a large bowl, whisk together eggs, sugar, brown sugar, oil, and pineapple (with juices), then mix in flour, baking soda, and salt.
  3. Once the cake ingredients come together, transfer the mixture to the prepared baking dish.
  4. Place the baking dish in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  5. While the cake bakes, combine evaporated milk, sugar, and butter in a large saucepan over high heat and bring to a boil.
  6. Reduce the heat to low and simmer for 10 minutes.
  7. Remove the mixture from heat, then stir in shredded coconut, pecans, vanilla extract, and salt.
  8. Remove the cake from the oven and pour the icing over the top, then spread it into an even layer.
  9. 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.