Pineapple Coconut God Bless America (Printable)
Tropical pineapple and coconut layer cake with cream-cheese frosting, toasted coconut and fresh berries.
# What You’ll Need:
→ Cake Batter
01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, at room temperature
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, at room temperature
08 - 1 teaspoon pure vanilla extract
09 - 1 cup canned crushed pineapple, well drained
10 - 1 cup coconut milk
11 - 1 cup sweetened shredded coconut
→ Pineapple Filling
12 - 1 cup canned crushed pineapple, drained
13 - 1/4 cup granulated sugar
14 - 1 tablespoon cornstarch
→ Cream Cheese Frosting
15 - 8 ounces cream cheese, softened
16 - 1/2 cup unsalted butter, softened
17 - 3 1/2 cups powdered sugar, sifted
18 - 1 teaspoon vanilla extract
19 - 2 tablespoons coconut milk
→ Decoration
20 - 1/2 cup unsweetened shredded coconut, toasted
21 - 1/4 cup fresh blueberries
22 - 1/4 cup diced fresh strawberries
23 - Red, white, and blue sprinkles (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat unsalted butter and granulated sugar until light and fluffy with an electric mixer.
04 - Add eggs, one at a time, beating well after each addition. Blend in vanilla extract.
05 - Add the flour mixture to the butter mixture in three parts, alternating with coconut milk, beginning and ending with the flour. Mix until just combined.
06 - Gently fold in shredded coconut and crushed pineapple until evenly distributed.
07 - Evenly spread the batter into prepared cake pans. Smooth the surface. Bake 35 to 40 minutes, or until a toothpick inserted in the center emerges clean.
08 - Let cakes rest in pans for 10 minutes, then carefully transfer to a wire rack to cool completely.
09 - In a small saucepan, combine crushed pineapple, sugar, and cornstarch. Cook over medium heat, stirring continuously, until the mixture thickens (about 3–5 minutes). Allow to cool fully.
10 - Beat softened cream cheese and unsalted butter together until smooth. Gradually add powdered sugar, mixing until fluffy. Blend in vanilla extract and coconut milk.
11 - Place one cake layer on a serving plate. Spread cooled pineapple filling evenly over the surface.
12 - Top with the second cake layer. Frost top and sides with prepared cream cheese frosting using an offset spatula.
13 - Adorn the cake with toasted coconut, blueberries, strawberries, and, if desired, patriotic sprinkles.
# Expert Tips:
01 -
- This cake is like a tropical party that happens to wear red, white, and blue—each bite is pure summer joy.
- I keep making it because people always scrape their plates clean and ask for the recipe before dessert is over.
02 -
- Once, I didn’t drain the pineapple enough, and my cake layers slid around like a landslide—be thorough when draining.
- Toasting the coconut just until golden and fragrant gives so much more flavor than adding it raw—skip this and you’ll miss out.
03 -
- Let all your dairy ingredients come to room temperature for the fluffiest frosting and tenderest cake.
- A gentle hand folding the pineapple and coconut ensures the cake stays airy.