Pineapple Coconut God Bless America (Printable Version)
Tropical layer cake with pineapple, shredded coconut and cream cheese frosting, topped with toasted coconut and fresh 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
→ Decoration
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 Make It:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat butter and granulated sugar until light and fluffy. Add eggs individually, mixing well after each, then blend in vanilla extract.
04 - Add dry mixture to wet ingredients in three parts, alternating with coconut milk, starting and finishing with the flour mixture. Stir until just combined.
05 - Gently fold in shredded coconut and crushed pineapple until evenly distributed.
06 - Divide batter evenly between prepared pans and smooth the surfaces. Bake for 35 to 40 minutes, until a toothpick inserted into the center exits clean. Cool cakes in pans 10 minutes, then transfer to a wire rack until completely cool.
07 - In a small saucepan, combine pineapple, sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened, approximately 3 to 5 minutes. Set aside to cool fully.
08 - In a bowl, beat softened cream cheese and butter until smooth. Gradually incorporate powdered sugar, continuing to beat until fluffy. Add vanilla and coconut milk, mixing until silky.
09 - Place one cake layer on a serving platter. Spread pineapple filling evenly over the surface. Top with the second cake layer.
10 - Cover the top and sides of the cake uniformly with cream cheese frosting using an offset spatula.
11 - Garnish with toasted coconut, fresh blueberries, diced strawberries, and patriotic sprinkles as desired.
# Expert Tips:
01 -
- The pineapple and coconut team up for a flavor so summery, you might just forget you’re not on vacation.
- It’s the kind of festive centerpiece that makes everyone reach for their camera before their forks—even the shy cousins.
02 -
- Frosting while the cake is still warm will lead to an awkward, sliding disaster—I learned that on a humid day.
- Toasting the coconut adds not just flavor but irresistible crunch; skipping this shortcut really changes the finish.
03 -
- Level your cake layers with a serrated knife so the finished cake stands tall and steady.
- A thin layer of frosting (a crumb coat) before the final application keeps things pristine and smooth.