Pineapple Coconut God Bless America (Print Version)
Tropical layer cake with crushed pineapple, shredded coconut and cream cheese frosting, finished with berries.
# What You'll Need:
→ Cake Layers
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
→ Decorations
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 bowl, whisk together flour, baking powder, baking soda, and salt.
03 - Using an electric mixer, beat unsalted butter and granulated sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each addition. Blend in vanilla extract.
04 - Add the dry mixture to the butter mixture in three parts, alternating with coconut milk. Begin and end with flour mixture, and beat until just combined.
05 - Gently fold shredded coconut and drained crushed pineapple into the batter.
06 - Distribute batter evenly between prepared cake pans and smooth the tops. Bake for 35 to 40 minutes, or until a toothpick inserted into the center emerges clean. Cool in pans for 10 minutes, then transfer layers onto a cooling rack until completely cool.
07 - In a small saucepan over medium heat, mix drained pineapple, granulated sugar, and cornstarch. Stir constantly until thickened, about 3 to 5 minutes. Set aside to cool fully.
08 - In a clean mixing bowl, beat cream cheese and unsalted butter until smooth. Gradually add powdered sugar, then blend in vanilla extract and coconut milk, beating until light and fluffy.
09 - Place one cake layer on a serving plate. Evenly spread pineapple filling over the top. Position remaining cake layer over filling. Cover top and sides with cream cheese frosting using an offset spatula.
10 - Finish with a topping of toasted coconut, fresh blueberries, diced strawberries, and patriotic sprinkles as desired.
# Expert Tips:
01 -
- The blend of pineapple and coconut makes every bite taste like a secret mini-vacation.
- This cake’s vibrant look and flavors have earned it requests for nearly every summer get-together.
02 -
- One summer I rushed and didn’t fully drain the pineapple—the extra juice turned my bottom layer into pudding so always squeeze it dry.
- Switching to full-fat coconut milk made the crumb taste richer and improved the cake’s texture immensely.
03 -
- Toast coconut in a dry skillet over medium low heat, watching closely—it goes from golden to burnt faster than you’d think.
- Beat the frosting a little longer for extra fluffiness; don’t skimp on sifting the sugar.