🍍Pineapple Coconut God Bless America Cake
A taste of paradise! This Pineapple Coconut God Bless America Cake is ultra-moist, loaded with tropical flavor, and topped with a buttery pecan glaze. 🥥✨
Ingredients
The Tropical Sponge:
2 cups All-purpose flour
2 cups Granulated sugar
2 Large eggs
2 tsp Baking soda
1 can (20 oz) Crushed pineapple (with the juice!)
1 cup Shredded sweetened coconut
1 tsp Vanilla extract
½ tsp Salt
The Buttery Pecan Glaze:
¾ cup Evaporated milk
1 cup Granulated sugar
½ cup (1 stick) Unsalted butter
1 cup Chopped pecans
½ cup Shredded coconut (for topping)
1 tsp Vanilla extract
How To Make
Step 1: Prep and Mix: Preheat your oven to 175°C (350°F). Grease a 9×13 inch baking pan. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
Step 2: Add the Fruit: Stir in the eggs, vanilla, and the entire can of crushed pineapple (do not drain the juice!). Fold in the shredded coconut until just combined.
Step 3: The Bake: Pour the batter into your prepared pan and smooth the top. Bake for 35–45 minutes or until a toothpick inserted into the center comes out clean.
Step 4: Make the Hot Glaze: About 5 minutes before the cake is done, combine the evaporated milk, sugar, and butter in a saucepan. Bring to a boil over medium heat and boil for 2–3 minutes until slightly thickened.
Step 5: Finish the Glaze: Remove the saucepan from the heat and stir in the chopped pecans, extra coconut, and vanilla.
Step 6: The Pour: Remove the hot cake from the oven and immediately poke holes all over the surface with a fork or skewer. Pour the hot glaze evenly over the hot cake. Let it cool completely in the pan so the cake absorbs all that buttery tropical goodness!
