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How to Make Pineapple Coconut God Bless America Cake

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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.