Pineapple Coconut God Bless America Cake – A Sunny, Crowd-Pleasing Classic
This cake tastes like a backyard summer party and looks right at home on a picnic table. You get bright pineapple, toasty coconut, and a creamy topping that feels light but satisfying. It’s the kind of dessert that wins over both fruit lovers and frosting fans.
The best part? It’s easy to make, easy to serve, and even easier to love. If you want a festive cake that feels classic and approachable, this one hits the mark.
Pineapple Coconut God Bless America Cake - A Sunny, Crowd-Pleasing Classic
Ingredients
Method
- Prep the pan and oven. Heat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment for easy removal.
- Mix the dry ingredients. In a large bowl, whisk flour, sugar, baking soda, and salt until evenly combined. This helps prevent clumps later.
- Add the wet ingredients. Stir in the eggs and vanilla.Add the entire can of crushed pineapple with its juice. Mix until no dry patches remain.
- Fold in coconut and nuts. Gently fold in the shredded coconut and pecans or walnuts if you’re using them. The batter will be thick but glossy.
- Bake the cake. Pour into the prepared pan and smooth the top.Bake for 30–35 minutes, or until the center springs back and a toothpick comes out clean.
- Cool completely. Set the pan on a rack and let the cake cool fully. A warm cake will melt the topping, so don’t rush this step.
- Make the topping. Beat softened cream cheese with powdered sugar and vanilla until smooth and fluffy. Fold in the whipped topping until fully combined and airy.
- Frost and finish. Spread the topping over the cooled cake.Sprinkle toasted coconut on top. Add berries if you want a festive look.
- Chill before serving. Refrigerate for at least 1 hour to set the topping and blend flavors. Slice into squares and serve cold or slightly chilled.
What Makes This Special
This cake blends retro charm with fresh, tropical flavor.
The base is moist from crushed pineapple, while shredded coconut adds texture and a gentle chew. Instead of a heavy buttercream, it’s topped with a cool, fluffy layer—perfect for warm-weather gatherings.
It’s also a great make-ahead dessert. The flavors deepen in the fridge, and the topping stays soft and creamy.
Whether you’re celebrating a holiday, bringing a dish to a potluck, or just craving something sunny, this cake delivers.
What You’ll Need
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking soda
- 1/2 teaspoon fine salt
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple in juice, undrained
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans or walnuts (optional)
- For the topping:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tub (8 ounces) whipped topping, thawed, or 1 1/2 cups lightly sweetened whipped cream
- 1/2 cup sweetened shredded coconut, toasted for garnish
- Fresh berries for decoration (optional, for a red-white-blue touch)
How to Make It
- Prep the pan and oven. Heat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line the bottom with parchment for easy removal.
- Mix the dry ingredients. In a large bowl, whisk flour, sugar, baking soda, and salt until evenly combined. This helps prevent clumps later.
- Add the wet ingredients. Stir in the eggs and vanilla.Add the entire can of crushed pineapple with its juice. Mix until no dry patches remain.
- Fold in coconut and nuts. Gently fold in the shredded coconut and pecans or walnuts if you’re using them. The batter will be thick but glossy.
- Bake the cake. Pour into the prepared pan and smooth the top.Bake for 30–35 minutes, or until the center springs back and a toothpick comes out clean.
- Cool completely. Set the pan on a rack and let the cake cool fully. A warm cake will melt the topping, so don’t rush this step.
- Make the topping. Beat softened cream cheese with powdered sugar and vanilla until smooth and fluffy. Fold in the whipped topping until fully combined and airy.
- Frost and finish. Spread the topping over the cooled cake.Sprinkle toasted coconut on top. Add berries if you want a festive look.
- Chill before serving. Refrigerate for at least 1 hour to set the topping and blend flavors. Slice into squares and serve cold or slightly chilled.
Storage Instructions
Keep the cake covered and refrigerated.
It will stay fresh for 3–4 days and actually tastes better on day two. If you decorate with berries, add them just before serving for the best look.
To freeze, wrap unfrosted cake tightly and freeze for up to 2 months. Thaw in the fridge overnight, then add the topping and garnish.
Benefits of This Recipe
- Simple pantry ingredients: No complicated steps or rare items needed.
- Moist and flavorful: Pineapple juice keeps the crumb tender without extra butter or oil.
- Make-ahead friendly: Tastes great after chilling, which takes pressure off on party day.
- Flexible presentation: Serve straight from the pan or dress it up with berries and toasted coconut.
- Feeds a crowd: A 9×13 pan serves plenty and travels well.
Common Mistakes to Avoid
- Draining the pineapple: Don’t do it.The juice is key for moisture and flavor.
- Overmixing the batter: Stir just until combined. Overmixing can make the cake tough.
- Frosting a warm cake: Let it cool completely or the topping will slide and turn runny.
- Skipping the chill time: An hour in the fridge helps the cake slice cleanly and taste better.
- Using cold cream cheese: It won’t blend smoothly. Soften it for a silky topping.
Alternatives
- Lighter topping: Swap whipped topping for homemade whipped cream lightly sweetened with powdered sugar.Add a splash of coconut extract for extra flavor.
- No nuts: Leave them out or replace with additional coconut or diced maraschino cherries for a retro vibe.
- From-scratch whipped topping: Whip 1 1/2 cups heavy cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla to stiff peaks, then fold into the cream cheese mixture.
- More coconut: Add 1/2 teaspoon coconut extract to the batter or topping for a stronger coconut profile.
- Sheet to layer cake: Bake in two 8-inch rounds (reduce bake time to about 22–26 minutes). Cool completely, then stack with topping between layers and on top.
- Decorations: For a patriotic look, arrange strawberries and blueberries on top with toasted coconut “stripes.”
FAQ
Can I use fresh pineapple instead of canned?
You can, but it needs to be very finely chopped with plenty of juice. Canned crushed pineapple gives consistent moisture and texture, so it’s the safer choice.
If using fresh, aim for 2 1/2 cups finely chopped fruit with juices.
Can I make this gluten-free?
Yes. Use a cup-for-cup gluten-free baking blend that includes xanthan gum. The texture will be slightly more delicate, so chill well before slicing.
Is there a dairy-free option for the topping?
Use a dairy-free cream cheese and coconut whipped topping.
Check sweetness levels and add a bit more powdered sugar if needed to balance tang.
How do I toast the coconut?
Spread it on a baking sheet and bake at 325°F (165°C) for 5–8 minutes, stirring once, until golden. Watch closely, as it can go from perfect to burnt quickly.
Can I reduce the sugar?
You can cut the granulated sugar in the cake to 1 cup without hurting texture. For the topping, reduce powdered sugar to 1/3 cup and taste, adding more if needed.
What if I don’t have whipped topping?
Whip cold heavy cream with powdered sugar and vanilla to stiff peaks, then fold into the cream cheese.
It’s a great substitute with a fresher taste.
How far ahead can I make it?
Make the cake 1–2 days ahead and keep it chilled. Add fresh fruit garnish just before serving for the best look and texture.
Wrapping Up
This Pineapple Coconut God Bless America Cake is easy, festive, and reliable. It brings bright flavor, a tender crumb, and a cool creamy finish that suits any gathering.
Keep it simple with toasted coconut, or dress it up with berries for a celebratory touch. Either way, it’s a crowd-pleaser you’ll make again and again.
