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Pineapple Coconut God Bless America Cake

Pineapple Coconut God Bless America Cake

This Pineapple Coconut God Bless America Cake is a vibrant, tropical dessert combining juicy pineapple, creamy coconut, and festive patriotic colors. Moist and fluffy, it’s an ideal treat for summer celebrations or any special occasion, offering a perfect balance of sweetness and texture with easy-to-follow steps suitable for all bakers.

  • Total Time: 1 hour
  • Yield: 12 servings 1x

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour (or gluten-free blend)
  • 2 ½ tsp baking powder

Wet Ingredients

  • 1 cup granulated sugar
  • ¾ cup unsalted butter, softened (or coconut oil/vegan butter for dairy-free)
  • 3 large eggs (or flax eggs for vegan)
  • 1 tsp vanilla extract
  • 1 cup crushed pineapple, well-drained
  • 1 cup shredded coconut

Decorations & Coloring

  • Red food coloring
  • Blue food coloring
  • Whipped cream or coconut-based frosting
  • Optional: toasted coconut flakes, pineapple slices, fresh red and blue berries (strawberries, blueberries)

Instructions

  1. Prepare Your Oven and Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and lightly dust with flour to prevent sticking. Set aside.
  2. Mix the Dry Ingredients: In a large bowl, sift together the flour and baking powder to ensure even rising and a tender texture.
  3. Cream Butter and Sugar: Using a mixer, beat the softened butter and granulated sugar until pale and fluffy, creating a smooth base rich in moisture.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Mix in vanilla extract for aromatic flavor.
  5. Combine Wet and Dry Ingredients: Alternately add the dry mixture and crushed pineapple (including juice) to the butter mixture, starting and ending with the dry ingredients. Fold in shredded coconut gently to preserve texture.
  6. Color and Divide Batter: Separate batter into three bowls. Add red food coloring to one, blue to another, and leave the last plain for the white layer to create a patriotic effect.
  7. Bake the Cake Layers: Pour each colored batter into prepared pans or layer them to build the red, white, and blue design. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool layers completely on wire racks.
  8. Assemble and Frost: Once cooled, generously spread whipped cream or coconut frosting between each layer and over the cake. Decorate with extra shredded coconut, pineapple slices, or fresh berries for a festive touch.

Notes

  • Use room temperature eggs and butter for smooth mixing and proper rising.
  • Drain crushed pineapple well to avoid excess moisture in the batter.
  • Gently fold ingredients to prevent a dense or tough cake.
  • Check doneness with a toothpick before removing from the oven.
  • Chill cake layers before frosting to prevent melting.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 25-30 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 320 kcal
  • Sugar: 24 g
  • Sodium: 160 mg
  • Fat: 14 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 2 g
  • Protein: 3 g
  • Cholesterol: 65 mg

Keywords: pineapple cake, coconut cake, patriotic cake, tropical dessert, summer dessert, gluten-free cake, dairy-free option, easy cake recipe, Fourth of July cake, layered cake