Pineapple Coconut God Bless America Cake (Print version)
Festive tropical layers with pineapple, coconut, cream cheese frosting, and fresh berries
# What you need:
→ Cake
01 - 2 1/4 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup granulated sugar
06 - 1/2 cup light brown sugar, packed
07 - 1/2 cup unsalted butter, softened
08 - 1/2 cup vegetable oil
09 - 4 large eggs, room temperature
10 - 1 1/2 teaspoons vanilla extract
11 - 1 cup canned crushed pineapple, well drained
12 - 1 cup sweetened shredded coconut
13 - 1/2 cup whole milk, room temperature
→ Cream Cheese Frosting
14 - 8 ounces cream cheese, softened
15 - 1/2 cup unsalted butter, softened
16 - 3 cups powdered sugar, sifted
17 - 1 teaspoon vanilla extract
18 - Pinch of salt
→ Decoration
19 - 1 cup fresh strawberries, sliced
20 - 1 cup fresh blueberries
21 - 1/2 cup sweetened shredded coconut, toasted (optional)
# Directions:
01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat granulated sugar, brown sugar, butter, and oil in a large mixing bowl until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Stir in the drained pineapple and shredded coconut until evenly distributed.
06 - Add dry ingredients in three additions, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
07 - Divide batter evenly between prepared pans and smooth tops. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
08 - Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
09 - Beat cream cheese and butter together until creamy and smooth. Gradually add powdered sugar, vanilla, and salt, beating until fluffy.
10 - Place one cake layer on a serving plate. Spread a generous layer of frosting. Top with second cake layer and frost the top and sides.
11 - Decorate with fresh strawberries and blueberries in a flag or swirl pattern. Sprinkle with toasted coconut if desired.
# Expert advice:
01 -
- The crushed pineapple keeps every bite incredibly moist, even after two days in the fridge
- That cream cheese frosting is thick enough to pipe but spreadable enough to swoop
- The tart berries cut through all that richness perfectly, like they were made for each other
02 -
- Room temperature ingredients are non-negotiable here, or your batter might curdle when you add the eggs
- That pineapple juice you drained off, save it to brush over the cake layers for an extra punch of flavor
- The cake is actually better the second day after the flavors have had time to settle into each other
03 -
- Toast coconut in a dry skillet over medium heat, shaking constantly until golden, because it goes from perfect to burned in seconds
- Chill your frosted cake for 15 minutes before adding the berries so they stick where you place them