Pineapple Coconut God Bless America Cake
This moist and flavorful pineapple coconut cake is a patriotic twist on a tropical dessert, perfect for the 4th of July, Memorial Day, or any summer celebration. Decorated with cream cheese frosting and red-white-blue berries, it’s the ultimate crowd-pleasing treat.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream or Greek yogurt
- ¾ cup coconut milk (or whole milk)
- 1 cup crushed pineapple, well-drained
- 1 cup sweetened shredded coconut
Optional for Garnish & Decorating:
- Cream cheese frosting
- Red, white, and blue sprinkles
- Fresh blueberries and strawberries
- Toasted coconut flakes
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy (about 2–3 minutes).
- Add eggs one at a time, then mix in vanilla and sour cream.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined.
- Fold in crushed pineapple, shredded coconut, and coconut milk.
- Pour batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then transfer to a wire rack.
- Once cooled, frost and decorate with berries, sprinkles, and toasted coconut flakes.
Notes
- For a dairy-free version, use vegan butter, almond or coconut milk, and dairy-free yogurt.
- This recipe can also be baked into cupcakes (bake for 18–22 mins).
- Chill the frosted cake before slicing for cleaner cuts.
- Can be frozen (unfrosted) for up to 2 months.