Pineapple Coconut God Bless America Cake Recipe
Introduction
This Pineapple Coconut God Bless America Cake is a moist and flavorful dessert that combines tropical fruits with a classic yellow cake. Topped with whipped cream and toasted coconut, it’s perfect for celebrations or any time you want a sweet and refreshing treat.
Ingredients
- 1 box yellow cake mix (or homemade yellow cake)
- 1 cup crushed pineapple (drained)
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream (whipped)
- 1/4 cup powdered sugar
- 1/2 cup shredded coconut (toasted, for garnish)
- Fresh pineapple slices (for decoration, optional)
- Maraschino cherries (for decoration, optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Step 2: In a large mixing bowl, combine the yellow cake mix, crushed pineapple (with juice), shredded coconut, vegetable oil, eggs, and vanilla extract. Mix until well combined and smooth. Pour the batter into the prepared baking dish, spreading it evenly.
- Step 3: Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Step 4: In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Once the cake is completely cool, spread the whipped cream over the top.
- Step 5: Sprinkle the toasted shredded coconut over the whipped cream. Optionally, decorate with fresh pineapple slices and maraschino cherries. Cut into squares and serve chilled or at room temperature.
Tips & Variations
- For extra coconut flavor, toast the shredded coconut before mixing it into the batter as well as for garnish.
- Use unsweetened coconut if you prefer less sweetness, adjusting the powdered sugar in the topping accordingly.
- You can substitute crushed pineapple with fresh finely chopped pineapple for a fresher taste.
- For a lighter topping, try using coconut whipped cream.
Storage
Store the cake covered in the refrigerator for up to 3 days to keep the whipped cream fresh. Before serving, you can let it sit at room temperature for 10-15 minutes. Leftovers can be gently reheated in the microwave without the whipped topping if desired, but it’s best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake gluten-free?
Yes, by using a gluten-free yellow cake mix and ensuring all other ingredients are gluten-free, you can easily adapt this recipe.
What can I use instead of maraschino cherries?
Fresh berries such as strawberries or raspberries also make a beautiful and tasty decoration if you prefer to avoid maraschino cherries.
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Pineapple Coconut God Bless America Cake Recipe
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Pineapple Coconut God Bless America Cake is a moist, tropical-inspired dessert featuring a classic yellow cake mix blended with crushed pineapple and shredded coconut. It’s topped with fluffy whipped cream, toasted coconut, and optional fresh pineapple slices and maraschino cherries for a festive presentation. Perfect for summer gatherings or patriotic celebrations, this easy-to-make cake offers a delightful balance of sweet and creamy flavors with a light coconut crunch.
Ingredients
For the Cake:
- 1 box yellow cake mix (or homemade yellow cake mix equivalent)
- 1 cup crushed pineapple (drained)
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup heavy cream (whipped)
- 1/4 cup powdered sugar
- 1/2 cup shredded coconut (toasted, for garnish)
- Fresh pineapple slices (optional, for decoration)
- Maraschino cherries (optional, for decoration)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish to ensure the cake doesn’t stick.
- Prepare the Cake Batter: In a large mixing bowl, combine the yellow cake mix, crushed pineapple with its juice, shredded coconut, vegetable oil, eggs, and vanilla extract. Mix well until smooth and fully incorporated. Pour the batter evenly into the prepared baking dish.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Remove from oven and let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Topping: In a clean mixing bowl, whip the heavy cream with the powdered sugar until soft peaks form. This whipped cream will add lightness and sweetness to the cake.
- Garnish and Serve: Once the cake is fully cooled, spread the whipped cream evenly over the top. Sprinkle the toasted shredded coconut over the whipped cream for a delightful texture. Optionally, decorate with fresh pineapple slices and maraschino cherries to add vibrant color and extra fruitiness. Cut into squares and serve chilled or at room temperature.
Notes
- Make sure to drain the crushed pineapple well to prevent the cake batter from becoming too wet.
- To toast the shredded coconut, spread it evenly on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally until golden brown.
- The whipped cream topping is best applied once the cake is completely cool to avoid melting.
- This cake can be stored in the refrigerator for up to 3 days covered tightly to maintain freshness.
- For a homemade touch, use your favorite yellow cake recipe instead of a boxed mix.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pineapple coconut cake, yellow cake recipe, tropical cake, patriotic dessert, easy summer cake, whipped cream topping
