Discover the best Pineapple Coconut God Bless America Cake recipe with rich coconut icing, crushed pineapple, and pecans. Moist, easy, and unforgettable.
Why You’ll Love This Cake
Some cakes are simply desserts. Others carry memories, warmth, and a kind of emotional comfort that feels almost nostalgic. This Pineapple Coconut God Bless America Cake belongs firmly in the second category. From the moment it comes out of the oven, warm and fragrant, something shifts in the kitchen. The sweet aroma of pineapple and toasted coconut fills the air, and suddenly, patience becomes difficult. What makes readers fall in love with this recipe is its incredibly moist texture and that rich, buttery coconut icing that melts into every bite. It feels generous, comforting, and deeply satisfying. It’s the kind of cake you make once and then crave again and again.
Tools You’ll Need
9×13‑inch baking dish
Large mixing bowl
Whisk
Measuring cups and spoons
Saucepan
Spatula
Cooling rack
Ingredients
For the Cake
1 (20 oz) can crushed pineapple, with juices
2 large eggs
1/4 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
For the Coconut Pecan Icing
1 (12 oz) can evaporated milk
1 cup unsalted butter
1 1/2 cups sugar
2 cups shredded coconut
1 cup pecans, toasted and chopped
1 teaspoon vanilla extract
1/4 teaspoon salt
Preparation Time
Prep Time: 15 minutes
Bake Time: 30 minutes
Icing Time: 15 minutes
Total Time: 1 hour
Servings: 12 slices
Step‑by‑Step Instructions
1. Prepare the Batter
Preheat your oven to 350°F and grease your baking dish. In a large bowl, whisk together the eggs, sugar, brown sugar, oil, and crushed pineapple with its juices. The mixture will look glossy and rich, and already smell irresistible.
2. Add the Dry Ingredients
Gradually add the flour, baking soda, and salt. Mix gently until just combined. Resist the urge to overmix. Keeping it gentle is what gives the cake its incredibly tender texture.
3. Bake the Cake
Pour the batter into the prepared dish and smooth the top. Bake for 25 to 30 minutes, until a toothpick inserted comes out clean. The top should look golden and feel soft yet set.
4. Prepare the Coconut Icing
While the cake bakes, combine evaporated milk, butter, and sugar in a saucepan. Bring to a boil, then simmer. Stir in coconut, pecans, vanilla, and salt. The icing will thicken into something rich and luxurious.
5. Finish and Rest
Pour the warm icing over the hot cake immediately. Watch as it sinks slightly into the surface. Let the cake cool completely before slicing. This waiting part feels long, but it’s worth every second.
Tips for Perfect Results
Use pineapple with juice for maximum moisture.
Do not overmix the batter.
Toast the pecans for deeper flavor.
Pour icing while cake is hot for best absorption.
Variations and Flavor Ideas
Add a splash of coconut milk for extra richness.
Replace pecans with walnuts.
Add a thin cream cheese layer for tangy contrast.
Serve with vanilla ice cream.
Storage and Freshness
Store covered at room temperature for up to 2 days.
Refrigerate for up to 5 days.
Warm slightly before serving to restore softness.
Approximate Nutrition Per Serving
Calories: 480
Carbohydrates: 65g
Fat: 22g
Protein: 5g
Sugar: 45g
Frequently Asked Questions
Why is my cake dry?
Usually from too much flour or overbaking. Measure carefully and watch baking time.
Can I freeze this cake?
Yes. Freeze slices tightly wrapped for up to 2 months.
Can I make it ahead?
Yes. In fact, flavor improves after resting overnight.
Final Tip
Bake this cake when you want to create something meaningful, not just sweet. Let the smells fill your home. Let anticipation build. And when you finally take that first bite, allow yourself to slow down and enjoy it fully. Some recipes feed hunger. This one feeds something deeper.
