Pineapple Coconut God Bless America Cake

The Pineapple Coconut God Bless America Cake brings together sweet island flavors with good old American spirit. This cake mixes the juicy sweetness of pineapple with coconut's nutty goodness, creating something truly special for summer gatherings. I've brought this to countless cookouts and holiday parties, and trust me, it never fails to impress everyone from picky kids to dessert snobs.

Last Fourth of July, I made this cake somewhat skeptically (coconut can be divisive, right?). My kitchen was sweltering, and I was cursing myself for not just buying something from the bakery. But when my coconut-hating nephew came back for thirds and then requested it for his birthday the following month, I knew this recipe was a keeper. Even my mother-in-law asked for the recipe, which is basically a culinary miracle in my house.

Must-Have Ingredients

Pineapple - Gives that tropical tang and keeps everything super moist. I've used fresh when I'm feeling fancy, but honestly, the canned stuff works perfectly fine. Just make sure you drain it really well or you'll end up with soggy cake (learned that one the hard way).
Coconut - Adds that chewy texture and sweet nuttiness that makes this cake special. The sweetened shredded kind is my go-to, but you can use unsweetened if you're watching your sugar. Pro tip: toast a bit for the topping - the smell alone is worth it.
All-Purpose Flour - Creates the backbone of our cake. Don't get all fancy measuring this - just spoon it into your cup and level it off. No sifting necessary unless you're trying to impress someone.
Butter - Real butter. Not margarine. Not some "buttery spread." The real deal makes all the difference here. Leave it out for a couple hours before baking so it's properly soft.
Sugar - Regular white sugar works best. I tried coconut sugar once thinking I was being clever with the theme, but it changed the color and wasn't worth the extra cost.

Pin it

Making Your Cake

Getting Started

Heat that oven to 350°F. My oven runs hot so I actually set mine to 340°F. Butter your cake pans like you mean it - get in all the corners. The parchment paper on the bottom isn't optional unless you enjoy cake that sticks. Dust the sides with flour and tap out the excess over your sink (not your floor like I did the first time).

Mix the Dry Stuff

Throw 2½ cups flour, 2 teaspoons baking powder, and ½ teaspoon salt in a bowl and whisk it around. Nothing fancy here, just make sure the baking powder is evenly distributed so you don't get weird lumpy rising.

The Important Part

Beat your butter (1 cup) and sugar (1½ cups) for longer than you think necessary - seriously, like 4 minutes minimum. It should look almost white and fluffy. I usually start checking my phone during this part and have to remind myself not to stop too early. This step creates tiny air pockets that make your cake light instead of brick-like.

Adding the Wet Ingredients

Crack in those eggs one at a time, mixing after each. If your eggs are cold from the fridge, your batter might look curdled and gross - don't panic, it'll smooth out. Splash in 2 teaspoons of vanilla. Use the real stuff if possible - the fake kind reminds me of those scented markers from elementary school.

Mix It All Together

Now turn down your mixer speed unless you want to wear the flour. Add your dry mix in three batches, alternating with about ¾ cup milk. Always start and end with flour. Don't overthink this - just dump, mix until it disappears, then add the next thing. Overmixing now makes tough cake, and nobody wants that after all this work.

Add the Good Stuff

Fold in your drained pineapple (about a cup) and shredded coconut (another cup) with a spatula. "Folding" isn't just fancy chef talk - it means cut down the middle, scrape the bottom, and turn the bowl. Keeps everything fluffy. The batter should look speckled and smell amazing.

Into the Oven

Split the batter between your pans. I use a kitchen scale because I'm that person, but eyeballing works too. Smooth the tops, pop them in the oven, and set your timer for 25 minutes. Check with a toothpick - if it comes out with wet batter, give it another 5 minutes. Mine usually takes about 28 minutes.

Cooling Period

Let those cakes hang out in their pans for 10 minutes. Too short and they fall apart, too long and they get soggy. Run a butter knife around the edges, then flip onto cooling racks. That parchment paper should peel right off. Let them cool completely - at least an hour. I've ruined many cakes by rushing this step.

Coconut has always been my favorite part of this recipe. My grandma had coconut palms in her yard in Florida, and as kids we'd spend hours with hammers trying to crack them open. Half the time we'd end up with coconut water all over our clothes and barely any usable coconut meat, but it was worth it. The smell of toasting coconut still reminds me of her kitchen on Sunday mornings. She'd have been amazed at how easy it is to just buy bags of the stuff now, though she'd probably still insist the fresh was better.

Dress It Up

Making this cake look patriotic doesn't require professional decorating skills, thank goodness. I start with a thick layer of coconut cream frosting all over - getting it smooth-ish is good enough since we're covering most of it anyway. For the flag design that always impresses, I use fresh blueberries in one corner, arranged in rough rows (nobody's counting). Then alternate sliced strawberries and piped lines of white frosting for the stripes. The first time I tried this I was so nervous, but it's actually forgiving - the fruit distracts from any mistakes in your piping. When I'm short on time or patience, I just frost the whole thing white, sprinkle toasted coconut around the edges, and arrange strawberries and blueberries in alternating groups on top. Stick a few little American flags from the dollar store around the edge and boom - patriotic cake with about 5 minutes of decorating time.

Switch It Up

Over the years I've played around with this recipe more times than I can count. My gluten-free sister swears by using King Arthur measure-for-measure flour - you genuinely can't tell the difference. For my vegan niece, I substitute coconut oil for butter (make sure it's solid but soft), use coconut milk instead of regular milk, and those weird flax eggs instead of chicken eggs. The cake turns out even more coconutty, which isn't a bad thing. My personal favorite variation happened by accident when I was out of white sugar and subbed in light brown sugar. It gives a slight caramel note that works surprisingly well with the pineapple. My husband now requests the "mistake cake" specifically.

Keep It Fresh

This cake stays moist longer than most thanks to all that fruit. After serving, I cover any leftovers with plastic wrap or stick them in a container with a lid and refrigerate. It'll stay delicious for almost a week, though it rarely lasts that long in my house. If you're making it super ahead, slice individual pieces, wrap them in plastic, and freeze them. They thaw beautifully in the fridge overnight. The frosting gets a bit less fluffy after freezing, but the cake itself is just as good. One important tip - take the cake out of the fridge about 20 minutes before serving. Cold cake doesn't taste nearly as good as room temperature cake. The flavors open up and the texture softens just right. This is true for pretty much all desserts, but especially noticeable with this one.

Pin it

Chef's Helpful Tips

Pineapple Trick - Toss your drained pineapple with a spoonful of brown sugar and let it sit for half an hour before adding to the batter. This little caramelizing step makes the flavor pop like crazy and only takes an extra couple minutes of prep. Weather-Proof Frosting - Add a few tablespoons of cream cheese to your coconut frosting if you're serving outdoors in summer. Provides structure so your frosting doesn't slide off in the heat, and tastes better anyway. Texture Boost - Chop up a handful of macadamia nuts really fine and mix them in with the coconut. Adds a subtle crunch that takes this from great to unforgettable.

I've made this cake dozens of times now, and it still makes me smile every time I serve it. There's something perfect about how the tropical flavors and patriotic look come together - kind of like America itself, a delicious mix of different influences. I've had friends who "don't like coconut" and relatives who "aren't cake people" come back for seconds and ask for the recipe. That's how you know you've found a keeper. Whether you're celebrating the Fourth, Memorial Day, or just need something special for a summer get-together, this cake delivers every time.

Frequently Asked Questions

→ Can I use fresh pineapple instead of canned?

Yes! You can substitute 2 cups of crushed fresh pineapple plus 2 tablespoons of pineapple juice or water.

→ How do I make this cake look patriotic?

Decorate with fresh blueberries and strawberries arranged in an American flag pattern, or add red and blue sprinkles to the top.

→ Can I make this cake ahead of time?

Absolutely! It actually tastes better the next day when the flavors have had time to meld together.

→ What if I don't like pecans?

You can substitute walnuts or omit the nuts entirely. The cake will still be delicious!

→ Is there a way to make this cake gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for similar results.