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Pineapple Coconut God Bless America Cake

Pineapple Coconut God Bless America Cake
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This Pineapple Coconut God Bless America Cake is a moist and fluffy tropical treat that combines the sweetness of pineapple with creamy shredded coconut, topped with a light coconut cream frosting and decorated with patriotic red and blue berries. Perfect for 4th of July, Memorial Day, or any summer celebration, this visually stunning and flavorful cake brings a refreshing island-inspired twist to classic American holidays.

Ingredients

Scale

Cake Ingredients

  • 2½ cups all-purpose flour
  • 1½ cups granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter or coconut oil, softened
  • 4 large eggs
  • 1 cup crushed pineapple, well-drained
  • 1 cup shredded fresh coconut
  • 2 tsp vanilla extract

Frosting Ingredients

  • 3 cups confectioners’ sugar
  • ½ cup heavy cream or coconut cream
  • 1 tsp vanilla extract (optional)
  • Pinch of salt

Decorations

  • Fresh red and blue berries (strawberries, blueberries)
  • Extra shredded coconut (optional)

Instructions

  1. Prepare Your Ingredients and Oven: Preheat your oven to 350°F (175°C). Gather and measure out all ingredients. Be sure the crushed pineapple is well-drained, and the shredded coconut is fresh for best flavor.
  2. Mix the Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
  3. Cream Butter and Sugar: In a separate bowl, beat the softened butter (or coconut oil) and granulated sugar until creamy and light, incorporating air to achieve a fluffy cake texture.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time until fully incorporated, then mix in the vanilla extract for a rich, even flavor.
  5. Incorporate Pineapple and Coconut: Gently fold the well-drained crushed pineapple and shredded coconut into the wet ingredients without deflating the batter.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing just until combined to maintain tenderness.
  7. Bake: Pour the batter evenly into greased cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool and Frost: Allow the cakes to cool completely. Prepare the coconut cream frosting by beating confectioners’ sugar with heavy cream or coconut cream until smooth and fluffy. Frost the cooled cake layers and decorate with fresh red and blue berries and extra shredded coconut if desired.

Notes

  • Drain pineapple well to prevent excess moisture that can make the cake soggy.
  • Use fresh shredded coconut if possible for a more vibrant tropical flavor.
  • Bring butter, eggs, and cream to room temperature before mixing for better texture and easier blending.
  • Check cake doneness a few minutes before the recommended bake time to avoid overbaking.
  • Decorate creatively with fresh berries and edible stars to elevate the patriotic presentation.

Nutrition

Keywords: pineapple coconut cake, patriotic cake, 4th of July cake, tropical cake, coconut cream frosting, summer dessert, gluten-free cake option, dairy-free option

Find it online: https://cherrycooks.com/pineapple-coconut-god-bless-america-cake/