Description
Pineapple coconut god bless america cake celebrates patriotic flavors with tropical charm. Sweet layers of nostalgia and summer spirit promise delightful moments for anyone craving classic American dessert bliss.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Primary Wet Ingredients:
- 1 ½ cups granulated sugar
- ½ cup unsalted butter (softened)
- 3 large eggs (room temperature)
- 1 cup canned crushed pineapple (drained)
- ½ cup coconut milk
- 1 teaspoon vanilla extract
- ½ cup sweetened shredded coconut
Frosting Ingredients:
- 8 ounces (226 grams) cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
- 23 tablespoons (340 milliliters) pineapple juice (reserved from the cake)
Decoration Ingredients:
- Fresh berries (strawberries, raspberries, blueberries)
- Additional shredded coconut (optional)
Instructions
- Prepare the baking environment by warming the oven to 350F (175C), ensuring the baking vessel is thoroughly coated with grease and flour or lined with parchment paper to prevent sticking.
- Combine the foundational dry components in a medium mixing bowl, using a whisk to thoroughly integrate the flour, baking powder, baking soda, and salt, creating a uniform powder mixture.
- Utilize an electric mixer to transform butter and sugar into a voluminous, airy blend, whipping the ingredients until they achieve a light and pillowy texture, which typically requires approximately 2-3 minutes of continuous blending.
- Introduce eggs individually into the creamed mixture, allowing each to fully incorporate before adding the next, then infuse the batter with vanilla extract, stirring until harmoniously combined.
- Methodically introduce the dry ingredient mixture into the wet components, alternating with coconut milk, carefully folding to maintain the batter’s delicate structure, ensuring a smooth and consistent texture.
- Gently fold crushed pineapple and shredded coconut into the batter, distributing the tropical elements evenly throughout the mixture without deflating the carefully developed airiness.
- Transfer the brimming batter into the prepared baking dish, spreading it evenly and placing it into the preheated oven for 30-35 minutes, monitoring until a inserted toothpick emerges clean and the cake displays a golden-brown surface.
- Remove from the oven and allow the cake to rest and cool completely within the baking dish, enabling it to set and develop its full flavor profile.
Notes
- Ensure accurate oven temperature by using an oven thermometer to guarantee even baking and prevent potential hot spots that could burn the cake.
- Mix wet and dry ingredients just until combined to maintain the cake’s tender crumb and prevent developing tough gluten strands.
- Drain crushed pineapple thoroughly to avoid excess moisture that might make the cake soggy and compromise its texture.
- Consider toasting shredded coconut beforehand to enhance its nutty flavor and add extra depth to the cake’s overall taste profile.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 40 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg