Pineapple Coconut God Bless America Cake
You’ll be eating the frosting with a spoon…
you're making mealtime meaningful.
Well with a name like God Bless America cake you know this has to be good! With an iteration of this hailing from a Cajun cookbook, this is also known as Cajun cake, but really the name isn’t what’s important here – it’s how great this cake is! A moist, fruit-filled cake that’s topped with a nutty, caramel frosting that truly is the icing on the cake, literally and figuratively. This cake bakes up in a 9×13-inch baking dish, so it’s a great option to feed a larger group, plus it’s a no-fuss dessert that tastes incredible (with barely any effort needed on your part)!
All you need to do for the cake is beat together your sugars, eggs, vegetable oil and pineapple, then stir in your dry ingredients. Pretty easy. Pour that into your baking dish and pop it in the oven, then focus on making the icing, which consists of whisk together the evaporated milk, butter, sugar, coconut and pecans together in a big saucepan. Let everything cook together at a steady simmer for 10-15 minutes, or until it’s nicely thickened, then pour that tasty goodness over the cake and let it set.
What you’re left with is a pineapple-speckled cake (that’s never dry and) that’s topped off with a coconut pecan caramel frosting that’s good enough to eat with a spoon – speaking from experience here – and that tops the whole thing off gloriously. The frosting thickens even more as it sets and you get a perfect frosting-to-cake ratio that’ll have everyone singing your praises. What are you waiting for?? Make this cake and you’ll be seeing stars!
God Bless America Cake
Yield(s): Serves 9-12
45 minutes
you're making mealtime meaningful.
Ingredients
- Cake:
- 1 (20 oz.) can crushed pineapple, with juices
- 2 large eggs
- 1/4 cup vegetable oil
- 1 cup sugar
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- Icing:
- 1 (12 oz.) can evaporated milk
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups sugar
- 2 cups shredded coconut
- 1 cup pecans, roughly chopped, toasted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Preparation
- Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
- In a large bowl, whisk together eggs, sugar, brown sugar, oil and pineapple (with juices), then mix in flour, baking soda and salt.
- Once cake ingredients come together, transfer to prepared baking dish.
- Place baking dish in oven and bake for 25-30 minutes, or until toothpick inserted in center comes out clean.
- While cake bakes, combine evaporated milk, sugar and butter in a large saucepan over high heat and bring to a boil.
- Reduce heat to low and simmer for 10 minutes.
- Remove mixture from heat, then stir in shredded coconut, pecans, vanilla extract and salt.
- Remove cake from oven and pour icing over the top, then spread into an even layer. Set aside and let set before slicing and serving.
Recipe adapted from Our Krazzy Kitchen
