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

Scale

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