Pineapple Coconut “God Bless America” Cake is a rich, moist, and nostalgic dessert inspired by classic American-style sheet cakes. It combines sweet crushed pineapple, tropical coconut, and a soft buttery crumb, then finishes with a creamy topping that melts into every bite. The result is a cake that feels both comforting and festive—perfect for gatherings, holidays, potlucks, and family celebrations.
This cake is known for being incredibly easy to make, yet it tastes like something from a bakery. The pineapple keeps it naturally moist, while coconut adds texture and a light tropical sweetness. A simple cream cheese frosting or whipped topping makes it irresistibly smooth and indulgent.
Despite its playful name, it’s really just a beloved vintage-style dessert that brings people together around the table.
Preparation Time
- Prep Time: 15 minutes
- Baking Time: 30 to 35 minutes
- Cooling Time: 30 minutes
- Total Time: About 1 hour 20 minutes
Yield
Serves 12 to 15 slices
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 can (20 oz) crushed pineapple with juice
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
For the Frosting
- 8 oz cream cheese, softened
- ½ cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup shredded coconut (for topping)
Ingredient Notes
- Do not drain the pineapple—the juice keeps the cake moist.
- Sweetened coconut adds extra richness, but unsweetened also works.
- Cream cheese frosting balances the sweetness perfectly.
- Vegetable oil makes the crumb soft and tender.
Instructions
Step 1: Prepare the Pan
Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking soda, and salt.
Step 3: Add Wet Ingredients
Add eggs, crushed pineapple with juice, oil, and vanilla. Stir until just combined.
Step 4: Add Coconut
Fold in shredded coconut evenly.
Step 5: Bake
Pour batter into prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Let cake cool completely.
Step 6: Make Frosting
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and mix until fluffy.
Step 7: Frost and Finish
Spread frosting over cooled cake. Sprinkle shredded coconut generously on top.
Nutrition Facts (Per Slice Approximate)
- Calories: 380
- Carbohydrates: 52g
- Protein: 4g
- Fat: 18g
- Saturated Fat: 10g
- Sugar: 38g
- Sodium: 220mg
Tips for Best Results
- Use room-temperature ingredients for smooth batter.
- Do not overmix or cake may become dense.
- Let cake cool fully before frosting.
- Refrigerate for a firmer frosting texture.
- Tastes even better the next day.
Delicious Variations
Pineapple Coconut Poke Cake
Poke holes and pour sweetened condensed milk for extra moisture.
Cherry Coconut Version
Add maraschino cherries for a festive twist.
Nutty Version
Add chopped pecans or walnuts for crunch.
Lighter Version
Use reduced-fat cream cheese and less sugar.
Serving Suggestions
Serve chilled or at room temperature with coffee, tea, or as a dessert for holidays, BBQs, or family dinners. It pairs beautifully with fresh fruit or a scoop of vanilla ice cream.
Storage
Store covered in the refrigerator for up to 4–5 days. It also freezes well without frosting.
