Oh my goodness, let me tell you about this Pineapple Coconut God Bless America Cake! It’s like a tropical vacation on a plate, perfect for those sunny gatherings or festive barbecues. I created this cake during a Fourth of July celebration, and it was an instant hit! The sweet pineapple and chewy coconut blend so beautifully, evoking a sense of nostalgia and joy. Each slice is not just a dessert; it’s a celebration in itself! I love serving it with a dollop of cream cheese frosting to elevate those flavors even more. Trust me, once you bring this beauty to your next gathering, everyone will be asking for the recipe – and you’ll be proud to share it!
Ingredients for Pineapple Coconut God Bless America Cake
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
How to Prepare Pineapple Coconut God Bless America Cake
Prepping the Oven and Pans
Alright, let’s get this party started! First, preheat your oven to 350°F (175°C). This way, your cake will bake evenly and come out just right. While that’s heating up, grab your two 9-inch round cake pans. Grease them with a bit of butter and dust them with flour to make sure our cake doesn’t stick. I promise, this little step will save you a lot of heartache later!
Mixing the Ingredients
Now, let’s make some magic happen! In a large mixing bowl, cream together the softened butter and sugar until it’s light and fluffy—this should take about 2-3 minutes. Then, add the eggs one at a time, mixing well after each addition. Don’t forget to stir in that lovely vanilla extract! In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the buttery goodness, alternating with the buttermilk. Make sure you mix just until combined; we don’t want to overdo it! Finally, fold in the delightful crushed pineapple and shredded coconut until everything’s well blended. Your batter should look smooth and inviting!
Baking the Cake
Time to bake! Pour that beautiful batter evenly into your prepared pans. Slide them into the oven and let them bake for about 25-30 minutes. Now, here’s a little tip: check for doneness by inserting a toothpick in the center; if it comes out clean, you’re golden! Once they’re done, let the cakes cool in the pans for about 10 minutes before carefully transferring them to wire racks. This cooling time is essential for the perfect texture, so don’t rush it. Your kitchen will smell heavenly, and you’ll be just moments away from a slice of paradise!
Why You’ll Love This Recipe
- Incredible tropical flavor that brightens any occasion
- Simple ingredients that you probably already have at home
- Perfect for celebrations like birthdays, barbecues, or patriotic holidays
- Quick prep and bake time, so you won’t be in the kitchen all day
- Everyone loves it—seriously, it’s a crowd-pleaser!
Tips for Success
To make sure your Pineapple Coconut God Bless America Cake turns out perfectly every time, here are some of my favorite tips! First, use fresh, high-quality ingredients—especially the pineapple and coconut. If you can, opt for unsweetened shredded coconut to control the sweetness. When creaming the butter and sugar, take your time; it should be light and fluffy, which helps create a light texture in the cake. Also, be gentle when folding in the pineapple and coconut; you want to keep that airy lightness in the batter. Finally, let the cakes cool completely before frosting to prevent any melty disasters—trust me, a little patience goes a long way!
Nutritional Information
Just a quick note before we dive into the deliciousness! Nutritional values can vary based on the specific ingredients and brands you use, so this is a general guide. Each slice of this Pineapple Coconut God Bless America Cake typically contains about 320 calories, 12g of fat, 4g of protein, and 48g of carbohydrates. It’s a sweet treat, so enjoy it in moderation, but you won’t regret indulging in this tropical delight!
FAQ Section
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple will add a lovely burst of flavor. Just make sure to chop it finely and drain any excess juice to keep your batter from getting too wet.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, no worries! You can make a quick substitute by mixing 1 cup of regular milk with a tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes, and it’s good to go!
How should I store leftovers?
To keep your cake fresh, store leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, pop it in the fridge for about a week. Just make sure to cover it well to prevent it from drying out!
Can I make this cake ahead of time?
Yes! This cake actually tastes even better the next day as the flavors meld together. You can bake it a day in advance and store it covered. Just frost it right before serving to keep everything looking fresh!
Is this cake suitable for freezing?
Definitely! You can freeze the cake layers before frosting. Just wrap them tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the fridge before serving, and you’ll be ready to impress!
Storage & Reheating Instructions
To keep your Pineapple Coconut God Bless America Cake fresh and delicious, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to extend its life, you can refrigerate it for about a week—just make sure it’s well-covered to avoid drying out. If you need to reheat a slice, pop it in the microwave for about 10-15 seconds. This will warm it up just right without drying it out. Enjoy it slightly warm, and trust me, it’ll taste like it just came out of the oven!
For more delicious cake recipes, check out this Hawaiian cake recipe that features similar tropical flavors!
Print
Pineapple Coconut God Bless America Cake: A Joyful Delight
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful pineapple coconut cake with a patriotic twist.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
- Fold in the crushed pineapple and shredded coconut.
- Pour the batter evenly into the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes before transferring to wire racks.
Notes
- You can add a cream cheese frosting for extra flavor.
- Store leftovers in an airtight container.
- This cake can be made a day ahead.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: pineapple coconut cake, patriotic cake, dessert
