Pineapple Coconut God Bless America Cake
A delicious, patriotic dessert perfect for a summer barbecue. This moist cake is bursting with the flavors of pineapple, coconut, blueberry, and raspberry, and offers a festive presentation that will delight your guests.
Ingredients
- 1 box yellow cake mix
- 1 can (20 oz) crushed pineapple (juice included)
- ⅔ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon coconut extract
- 1 can (15 oz) cream of coconut (like Coco López)
- 1 cup shredded coconut, toasted
- ½ cup chopped pecans
- Fresh pineapple slices
- Maraschino cherries
- Blueberries and raspberries
Instructions
- Heat oven to 350°F (175°C). Grease and flour a 9×13-inch pan or line with parchment.
- In a large bowl, whisk together the cake mix, crushed pineapple (juice and all), oil, eggs, and vanilla until smooth—about 1 minute.
- Pour batter into the pan and smooth the top. Bake for 25–30 minutes or until a toothpick comes out clean. Let it cool on a wire rack for 30 minutes.
- In your mixer bowl, beat cream cheese and butter until fluffy. Add powdered sugar and coconut extract, then slowly pour in the cream of coconut. Beat until the mixture is light and airy.
- Spread frosting evenly over the cooled cake. Sprinkle the toasted coconut and pecans, then arrange pineapple slices, cherries, blueberries, and raspberries in a stripes-and-stars pattern.
- Refrigerate for at least 1 hour to let everything set. Slice with a knife dipped in hot water for picture-perfect edges.
Notes
This cake can be adjusted to be dairy-free or gluten-free, and is great for last-minute events, family gatherings, or potlucks.
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