Pineapple Coconut God Bless America Cake: A heavenly blend of tropical flavors and American spirit! This recipe features a moist pineapple cake topped with a rich caramel pecan coconut icing. Perfect for celebrations or a comforting treat!
The Journey to the Perfect Pineapple Coconut Cake:
Every family has its signature dessert, and in ours, it’s the Pineapple Coconut God Bless America Cake! This cake has been a staple at our Fourth of July gatherings, symbolizing both our family’s love for tropical flavors and our pride in our American roots. The recipe, handed down from my grandmother, was her way of blending her Hawaiian heritage with her newfound American identity. She’d say, “It’s like a tropical hug for the soul, draped in the spirit of America!” This cake isn’t just a dessert; it’s a sweet slice of our family’s story, combining traditions, flavors, and memories into every bite.
Why Our Pineapple Coconut God Bless America Cake Stands Out:
- Tropical Escape in a Bite: This cake takes you on a tropical adventure with its lush pineapple and coconut flavors, perfect for those who love a sweet, island-inspired treat.
- Homemade Caramel Pecan Coconut Icing: Unlike any store-bought icing, this homemade topping is a rich, nutty, and caramelized crown that perfectly complements the moist cake.
- Versatility for Various Occasions: Ideal for patriotic celebrations, family gatherings, or simply as a comforting dessert to uplift your spirits.
- Easy and Accessible Ingredients: Made with simple, readily available ingredients, this cake is a breeze to whip up without any fancy supplies.
- A Symbol of American Pride: With its name and delightful taste, this cake not only satisfies your sweet tooth but also celebrates American spirit and heritage.
Key Insights into the Ingredients:
- Crushed Pineapple: The heart of the cake, providing moisture and a tropical flavor. Ensure it’s well-drained to maintain the right consistency.
- Brown Sugar: Adds a rich, caramel-like sweetness, enhancing the overall flavor profile.
- Shredded Coconut & Toasted Pecans: These add texture and a nutty depth to the icing, elevating its taste.
- Evaporated Milk: A crucial element for the icing, giving it a creamy and luxurious texture.
- All-Purpose Flour: The base of the cake, it’s important to measure it correctly for the perfect cake structure.
Step-by-Step Guide to the Pineapple Coconut God Bless America Cake:
- Preparation: Start by preheating your oven and greasing your baking dish. This ensures a smooth baking process and easy cake release.
- Making the Batter: Combine the wet ingredients with sugars first, then gently fold in the dry ingredients. This method ensures a light, airy cake texture.
- Baking the Cake: Monitor the baking closely. The toothpick test is crucial for a perfectly baked cake – moist but not undercooked.
- Icing Preparation: Cooking the icing ingredients to the right temperature is key. This creates a rich, smooth, and flavorful topping.
- Finishing Touches: Spreading the warm icing on the hot cake allows it to seep slightly into the cake, creating layers of flavor.
Storing the Pineapple Coconut God Bless America Cake:
- Refrigeration: This cake, with its moist ingredients and dairy-based icing, is best stored in the refrigerator. It stays fresh for up to 5 days when kept in an airtight container.
- Freezing Tips: For longer storage, freeze individual slices. Wrap them in cling film and then foil. They can be enjoyed for up to 3 months. Thaw at room temperature or in the fridge overnight.
Customizing the Pineapple Coconut God Bless America Cake:
- Fruit Variations: Try using mango or peach for a different tropical twist.
- Nut Substitutions: Almonds or walnuts can replace pecans for a different nutty flavor.
- Dairy-Free Options: Use coconut oil and a dairy-free milk alternative for a vegan-friendly version.
- Flour Alternatives: For a gluten-free option, use a suitable gluten-free flour blend.
- Sugar Adjustments: Reduce the sugar or use a sugar substitute for a less sweet version.
Pineapple Coconut God Bless America Cake
For the Cake:
- 20 oz. can of crushed pineapple including juice
- 2 large eggs
- 1/4 cup of vegetable oil
- 1 cup of granulated sugar
- 1/2 cup of firmly packed brown sugar
- 2 cups of all-purpose flour
- 2 teaspoons of baking soda
- 1/2 teaspoon of salt
For the Icing:
- 12 oz. can of evaporated milk
- 1 cup or 2 sticks of unsalted butter
- 1 1/2 cups of granulated sugar
- 2 cups of shredded coconut
- 1 cup of coarsely chopped and toasted pecans
- 1 teaspoon of pure vanilla extract
- 1/4 teaspoon of salt
- Oven Preparation: Begin by preheating the oven to 350º F. Concurrently, prepare a 9×13-inch baking dish by applying a light coating of grease.
- Batter Composition: In a substantial mixing bowl, combine the eggs, both types of sugar, vegetable oil, and crushed pineapple (inclusive of its juice). Methodically fold in the all-purpose flour, baking soda, and salt until the mixture is uniformly blended.
- Cake Assembly: Carefully transfer the resultant cake batter into the greased baking dish.
- Baking Process: Place the dish in the preheated oven and bake for approximately 25-30 minutes. To verify the cake’s readiness, insert a toothpick into its center; a clean removal indicates that the cake is adequately baked.
- Icing Preparation: While the cake is baking, commence the preparation of the icing. In a large saucepan, amalgamate the evaporated milk, granulated sugar, and unsalted butter. Heat this mixture over a high setting until it reaches boiling.
- Icing Simmering: Upon reaching a boil, reduce the heat to a simmer and continue for a duration of 10 minutes.
- Final Icing Composition: Remove the saucepan from the heat. Swiftly incorporate the shredded coconut, toasted pecans, vanilla extract, and salt, ensuring a thorough mixture.
- Finishing Touches: Once the cake is removed from the oven, immediately distribute the prepared icing over the surface of the cake, ensuring it is evenly covered. Allow the cake to rest, enabling the icing to set, before proceeding to slice and serve.