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Pineapple Coconut God Bless America Cake

Pineapple Coconut God Bless America Cake
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Pineapple Coconut God Bless America Cake is a rich, moist, and tropical dessert bursting with the sweet flavors of ripe pineapple and creamy coconut. Perfect for celebrations, summer gatherings, or any festive occasion, this cake combines bright, refreshing flavors with a tender, melt-in-your-mouth texture. Easy to make with simple ingredients, it offers versatility for dietary preferences and shines with patriotic charm.

Ingredients

Scale

Main Ingredients

  • 1 cup crushed pineapple, well drained
  • 1 cup shredded coconut (preferably fresh or good quality)
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup unsalted butter or 1/2 cup oil (such as vegetable or coconut oil)
  • 1 teaspoon vanilla extract

Optional Ingredients

  • 1/2 cup coconut milk or cream (for extra moisture and coconut flavor)
  • Additional garnishes: toasted coconut flakes, fresh pineapple chunks, maraschino cherries
  • For variations: diced mango or papaya, cinnamon and nutmeg, toasted macadamia nuts or pecans

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and grease your cake pans. Drain the crushed pineapple thoroughly (at least 10 minutes) and measure out all other ingredients to ensure a smooth baking process.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and any seasonings.
  3. Cream Butter and Sugar: Using a mixer, beat the butter and sugar together until the mixture is light and fluffy. This step incorporates air, helping create a tender and lighter cake crumb.
  4. Add Eggs and Vanilla: Add the eggs one at a time, beating each fully into the mixture before adding the next. Then stir in the vanilla extract to enhance the cake’s flavor.
  5. Alternate Adding Dry Ingredients and Pineapple: Gradually add the dry mixture to the wet batter, alternating with crushed pineapple (and coconut milk or cream if using). Start and end with the dry ingredients. Mix gently to combine without overworking the batter.
  6. Fold in Shredded Coconut: Carefully fold in the shredded coconut until evenly distributed, taking care not to deflate the batter.
  7. Bake and Cool: Pour the batter into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely on a wire rack before frosting or serving.

Notes

  • Drain the pineapple well to prevent excess moisture and soggy cake.
  • Use fresh or high-quality shredded coconut for the best flavor and texture.
  • Avoid overmixing the batter to keep the cake light and tender.
  • Check oven temperature with a thermometer to ensure even baking.
  • Let the cake cool fully before applying frosting to prevent melting or sliding.

Nutrition

Keywords: pineapple cake, coconut cake, tropical cake, moist cake, summer dessert, patriotic cake

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