How to Make Pineapple Coconut God Bless America Cake

Celebrate the spirit of America with the delightful “Patriotic Delight: Pineapple Coconut God Bless America Cake.” This moist and flavorful cake features the tropical combination of pineapple and coconut, topped with a creamy frosting and decorated to showcase the red, white, and blue. Perfect for Independence Day, Memorial Day, or any patriotic celebration, this cake is sure to impress your guests with its delicious taste and festive appearance.

Why You’ll Love Pineapple Coconut God Bless America Cake:

• Moist and Flavorful: The perfect blend of pineapple and coconut.
• Festive Decoration: Ideal for patriotic holidays with red, white, and blue decorations.
• Easy to Make: Simple ingredients and straightforward preparation.
• Versatile: Great for any celebration, not just patriotic ones.

Ingredients Notes For Pineapple Coconut God Bless America Cake:

• Cake:
  • Flour: All-purpose flour for structure.
  • Sugar: Granulated sugar for sweetness.
  • Eggs: Provide structure and moisture.
  • Crushed Pineapple: Adds moisture and tropical flavor.
  • Coconut: Shredded, adds texture and flavor.
  • Baking Soda: Helps the cake rise.
  • Salt: Enhances the flavors.
  • Vanilla Extract: Adds depth of flavor.
• Frosting:
  • Cream Cheese: Softened, for a creamy texture.
  • Butter: Softened, adds richness.
  • Powdered Sugar: Sweetens and thickens the frosting.
  • Vanilla Extract: Adds flavor depth.
• Decoration:
  • Food Coloring: Red and blue gel or liquid food coloring.
  • Fruit: Fresh strawberries and blueberries for decoration.

Recipe Steps:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or two 9-inch round cake pans.
2. Prepare the Cake Batter:
   • In a large mixing bowl, combine 2 cups of all-purpose flour, 2 cups of granulated sugar, 2 teaspoons of baking soda, and 1/2 teaspoon of salt. Mix well.
   • Add 2 large eggs, 1 can (20 ounces) of crushed pineapple with juice, 1 cup of shredded coconut, and 1 teaspoon of vanilla extract. Mix until well combined and smooth.
3. Bake the Cake:
   • Pour the batter into the prepared baking dish or divide it evenly between the two cake pans. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
   • Remove from the oven and let the cake cool completely in the pan on a wire rack.
4. Prepare the Frosting:
   • In a large mixing bowl, beat 8 ounces of softened cream cheese and 1/2 cup of softened butter until smooth and creamy. Gradually add 3-4 cups of powdered sugar, 1 cup at a time, and continue to beat until the frosting is smooth and fluffy. Add 1 teaspoon of vanilla extract and mix well.
5. Divide and Color the Frosting:
   • Divide the frosting into three portions. Leave one portion white, add red food coloring to one portion, and blue food coloring to the remaining portion. Mix each portion until the desired color is achieved.
6. Frost and Decorate the Cake:
   • If using a 9×13-inch cake, frost the entire cake with the white frosting. If using two 9-inch round cakes, spread a layer of white frosting between the layers, then frost the outside of the cake.
   • Use a piping bag or a small spatula to add red and blue stripes or designs on the top of the cake. Decorate with fresh strawberries and blueberries to create a patriotic pattern.
7. Serve:
   • Let the cake sit for a few minutes to set the frosting. Cut into slices and serve.

• Pin

Storage Options:

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
• Freeze: Wrap the unfrosted cake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and frost before serving.

How to Make Pineapple Coconut God Bless America Cake

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Servings: 0

Ingredients

 

• ▢ For the Cake:
• ▢ 1 box yellow cake mix plus ingredients listed on the box, typically water, oil, and eggs
• ▢ 1 cup crushed pineapple with juice
• ▢ 1 teaspoon coconut extract optional for enhanced coconut flavor
• ▢ For the Topping:
• ▢ 1 cup heavy whipping cream
• ▢ 2 tablespoons powdered sugar
• ▢ 1/2 teaspoon vanilla extract
• ▢ 1/2 cup shredded coconut toasted
• ▢ 1/2 cup crushed pineapple drained
• ▢ Fresh blueberries and sliced strawberries for decoration, to create a flag design

Instructions

• Prepare the Cake:
• Preheat your oven according to the cake mix package instructions (typically 350°F or 175°C).
• Grease a 9x13 inch baking pan.
• Prepare the yellow cake mix according to the package directions, but add 1 cup of crushed pineapple and the coconut extract to the batter.
• Pour the batter into the prepared baking pan.
• Bake according to the package instructions, usually about 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Allow the cake to cool completely in the pan.
• Toast the Coconut:
• Spread the shredded coconut on a baking sheet and toast in the oven at 350°F for about 5-7 minutes, stirring occasionally, until golden brown. Watch carefully to prevent burning. Set aside to cool.
• Make the Whipped Cream Topping:
• In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
• Assemble the Cake:
• Spread the whipped cream evenly over the cooled cake.
• Sprinkle the toasted coconut over the whipped cream.
• Decorate the top with drained crushed pineapple, blueberries, and sliced strawberries to resemble the American flag (stripes of strawberries and a corner of blueberries).
• Chill and Serve:
• Refrigerate the cake for at least one hour before serving to allow the flavors to meld.
• Serve chilled, cutting into squares.