Pineapple Coconut God Bless America (Print View)
Tropical pineapple and coconut layer cake with cream cheese frosting, toasted coconut and fresh berries.
# What You'll Need:
→ Cake
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, room temperature
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, 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 Make:
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 until thoroughly blended.
03 - In a large bowl, beat unsalted butter and granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract.
04 - Add dry ingredients to butter mixture in three portions, alternating with coconut milk, beginning and ending with flour. Mix until just combined. Gently fold in shredded coconut and crushed pineapple.
05 - Divide batter evenly between prepared pans. Smooth the surfaces. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before transferring layers to a wire rack to cool completely.
06 - In a small saucepan, combine crushed pineapple, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until thickened, about 3 to 5 minutes. Allow filling to cool completely.
07 - In a mixing bowl, beat cream cheese and unsalted butter together until smooth. Gradually add powdered sugar, beating until mixture becomes fluffy. Beat in vanilla extract and coconut milk until frosting is smooth and spreadable.
08 - Place one cake layer on a serving plate. Spread cooled pineapple filling over the surface. Place the second cake layer on top. Coat the top and sides with cream cheese frosting using an offset spatula.
09 - Sprinkle toasted coconut over the top of the cake. Arrange fresh blueberries and strawberries as desired. Add red, white, and blue sprinkles for a festive finish. Slice and serve.
# Expert Suggestions:
01 -
- Layering sun-ripened pineapple with creamy coconut will trick any gathering into believing they're oceanside, no matter the season.
- The bright pops of berries and crunchy toasted coconut on top turn a simple bake into a showstopper worth celebrating.
02 -
- Trying to frost a warm cake taught me the importance of waiting—otherwise the frosting slides right off.
- Draining the pineapple thoroughly made all the difference in the cake’s texture, keeping it fluffy instead of soggy.
03 -
- Line the bottom of pans with parchment for foolproof removal.
- A quick zap in the microwave softens butter and cream cheese perfectly—just don’t let them melt.