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Pineapple Coconut God Bless America Cake

A moist and cheerful cake filled with pineapple and coconut, topped with a sticky caramel pecan icing that brings smiles to any gathering.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups All-purpose flour
  • 1 cup Granulated sugar
  • 1/2 cup Light brown sugar, packed
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Fine salt
  • 2 large Eggs, at room temperature
  • 1/2 cup Neutral oil (canola or vegetable)
  • 1/2 cup Buttermilk (or milk plus 1 teaspoon vinegar)
  • 1 teaspoon Vanilla extract
  • 1 can Crushed pineapple, 20 ounces in juice, undrained
  • 1 cup Sweetened shredded coconut
Caramel Coconut Pecan Icing
  • 1/2 cup Unsalted butter
  • 2/3 cup Light brown sugar
  • 1/2 cup Evaporated milk or heavy cream
  • 1 teaspoon Vanilla extract
  • 1/4 teaspoon Fine salt
  • 1 1/2 cups Sweetened shredded coconut
  • 1 cup Chopped pecans
  • 2 tablespoons Pineapple juice or rum (optional for brushing the cake)

Method
 

Preparation
  1. Preheat your oven to 350 degrees F. Grease a 9 by 13 pan and line the bottom with parchment if desired.
  2. Whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Break up any brown sugar clumps.
  3. In another bowl, whisk the eggs, oil, buttermilk, and vanilla until smooth.
  4. Pour the wet mixture into the dry and stir just until combined. The batter will be thick.
  5. Fold in the crushed pineapple with all its juice and the coconut.
Baking
  1. Spread the batter into the pan and level the top. Bake for 30 to 38 minutes until the center springs back and a toothpick comes out with a few moist crumbs.
  2. Let the cake cool for 10 minutes.
Making the Icing
  1. In a saucepan, melt the butter over medium heat. Stir in brown sugar and evaporated milk. Simmer for 3 to 4 minutes, stirring continuously.
  2. Remove from heat and stir in vanilla, salt, coconut, and pecans.
Finishing Touches
  1. If desired, brush the top of the warm cake with pineapple juice or rum.
  2. Pour the warm icing over the cake and spread to the edges.
  3. For an optional topping, place under the broiler for 1 to 2 minutes to toast the coconut lightly.
  4. Cool for at least 30 minutes before slicing.

Notes

Cover and store the cake at room temperature for up to 2 days or in the fridge for 4 to 5 days. For a festive appearance, add blueberries or sliced strawberries around the edges after icing sets.