Pineapple Coconut God Bless America (Printable)
Tropical layers of pineapple and coconut with tangy cream cheese frosting and berry accents for summer gatherings.
# Ingredient List:
→ 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:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - Whisk flour, baking powder, baking soda, and salt together in a medium mixing bowl.
03 - Beat butter and granulated sugar together in a large mixing bowl using an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract.
04 - Add the dry ingredient mixture to the butter mixture in three batches, alternating with coconut milk, beginning and ending with flour. Mix until just combined.
05 - Gently fold in sweetened shredded coconut and crushed pineapple until evenly distributed.
06 - Divide batter evenly between prepared pans and smooth the tops. Bake for 35–40 minutes or until a toothpick inserted in the center emerges clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
07 - Combine pineapple, sugar, and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until thickened, about 3–5 minutes. Allow filling to cool completely.
08 - In a clean bowl, beat cream cheese and butter until smooth and creamy. Add powdered sugar gradually, beating until frosting is fluffy. Blend in vanilla extract and coconut milk until fully incorporated.
09 - Place one cake layer on a serving plate. Spread the pineapple filling evenly over the surface. Top with the second layer. Cover top and sides of cake with cream cheese frosting using an offset spatula.
10 - Sprinkle toasted coconut over the frosted cake. Garnish with blueberries, strawberries, and red, white, and blue sprinkles as desired.
# Helpful Tips:
01 -
- It transforms ordinary celebrations into tropical getaways with just one bite.
- The playful bursts of fresh berries and coconut always surprise guests in the best way.
02 -
- One time I rushed the cooling and my layers slid everywhere—patience is essential here.
- If the pineapple isn’t well-drained, your cake might become soggy in the middle, so press out every last drop.
03 -
- Never frost a warm cake—the layers must be completely cool for picture-perfect slices.
- I always keep extra toasted coconut on hand in case of any bald spots in the decoration.