Get ready, friends, because today I’m bringing you a layer cake that is truly a game-changer! This Pineapple Coconut “God Bless America” Cake is a vibrant, sunny celebration in every single slice. It takes the best of a tropical vacation—think moist coconut, sweet, tangy pineapple, and creamy frosting—and dresses it up for a festive gathering. It’s ultra-moist, packed with flavor thanks to both juice and crushed pineapple, and the classic cream cheese frosting is just dreamy. Trust me, your kitchen is about to smell divine, and your friends will be begging for this recipe!

Why You’ll Love This Recipe

You know I only bring you the recipes that are worth every minute in the kitchen, and this one delivers flavor and fun in spades!

A Taste of the Tropics: The combination of coconut and pineapple is a match made in heaven, delivering serious sunshine vibes no matter the season.
Insanely Moist Texture: We’re using both coconut milk and pineapple juice, plus crushed pineapple, to ensure every crumb is perfectly tender and never dry.
The Best Cream Cheese Frosting: This isn’t just any frosting—it’s creamy, slightly tangy, and the perfect canvas for that beautiful shredded coconut coating.
Showstopper Garnish: It’s customizable! While the red berries and pineapple chunks make for a gorgeous patriotic “God Bless America” look, you can easily switch up the garnish for any celebration.

Ingredients: What Makes This Cake So Good

All you need for this tropical stunner is a quick trip to your pantry, and about an hour of time (plus chilling)! Seriously, it’s that easy. But first, gather up these essential ingredients that bring the magic:

All-Purpose Flour, Baking Powder, Baking Soda, and Salt: The foundational dream team! Flour gives the structure, while the baking powder and soda are the lift-off agents that give us that beautiful rise. Salt just helps balance and enhance all the sweet flavors.
Coconut and Vanilla Extracts: Extracts are the secret sauce here! Vanilla is a must for warmth, and coconut extract doubles down on that tropical flavor—you don’t want to skip this one!
Unsalted Butter and Granulated Sugar: Creaming these together is the start of any good cake! It whips air into the batter, ensuring a tender, light texture. Make sure your butter is truly softened!
Large Eggs: Our binders! They add richness and structure. Pro Tip: Using room temperature eggs helps them blend better with the butter and sugar, creating a smoother emulsion.
Canned Coconut Milk and Pineapple Juice: This is our moisture dynamic duo. Coconut milk adds richness, and the pineapple juice brings the signature tangy flavor while keeping the cake super juicy.
Crushed Pineapple and Sweetened Shredded Coconut (for the batter): These are the flavor and texture treasures hidden inside the cake. Draining the pineapple is key so we don’t end up with a soggy bake!

For the Frosting & Garnish:

Cream Cheese and Unsalted Butter: The classic base for a tangy, rich cream cheese frosting! Again, ensure they are beautifully softened to avoid lumps.
Powdered Sugar: Gives us the sweet, smooth structure of the frosting. Sifting it will help ensure that ultra-silky texture.
Pineapple Juice or Coconut Milk (for the frosting): Just a tiny splash to get that frosting to the perfect, light, and spreadable consistency.
Sweetened Shredded Coconut (for garnish): This is for coating the sides—it gives the cake a gorgeous, textured finish!
Fresh Pineapple Chunks and Red Berries: Our festive finishing touch! The red and white (frosting/coconut) and the golden pineapple (which can stand in for gold/stars) truly evoke a celebratory, patriotic feel.

📝 A Note on Measurements: You’ll find the exact measurements and quantities for all these fantastic ingredients right under this article in the recipe card!

How to Make the Pineapple Coconut Cake

Get ready to bake, my friend! This process is straightforward and guarantees a beautiful, flavorful cake.

Step 1: Prep and Dry Ingredients

Preheat your oven to $350^\circ \text{F}$ ($175^\circ \text{C}$). Now, for the pans: grease and flour two 9-inch round pans (or three 8-inch for a taller cake!). In a medium bowl, give the flour, baking powder, baking soda, salt, and shredded coconut a good whisk. Set this aside.

Step 2: Cream the Butter and Sugar

In your large mixing bowl, beat that softened butter and sugar until it’s light, fluffy, and looks like creamy sunshine. This usually takes about 3 to 4 minutes—don’t rush this step; it builds structure!

Step 3: Add Eggs and Extracts

Add your room temperature eggs one at a time, mixing well after each addition to make sure everything is beautifully incorporated. Stir in the vanilla and coconut extracts.

Step 4: Alternate Wet and Dry

This is the key to a tender cake: we are going to alternately add the dry ingredients and the liquids. Start with about a third of the flour mixture, then half the mixed coconut milk and pineapple juice, then another third of the flour, then the remaining liquids, and finish by mixing in the last of the flour. Mix each addition just until combined. Overmixing here will result in a tough cake, and we want it light and luscious!

Step 5: Fold in the Pineapple

Gently fold in the drained crushed pineapple. We just want it distributed, so be easy with your stirring! Divide the batter evenly between your prepared pans and smooth out the tops.

Step 6: Bake and Cool

Bake for about 25–30 minutes, or until a toothpick inserted in the center comes out clean. When they’re done, let them hang out in the pans for 10 minutes (this prevents sticking!), then flip them onto cooling racks and let them cool completely before frosting.

Step 7: Whip Up the Frosting

While the cakes are cooling, let’s make that dreamy frosting! Beat your softened cream cheese and butter until they are smooth and creamy. Gradually beat in the powdered sugar, then add the splash of pineapple juice or coconut milk until you have a light and spreadable consistency.

Step 8: Assemble and Garnish

Once the cakes are totally cool, place your first layer on the serving plate and spread a nice layer of frosting. Top with the second layer, and then frost the whole cake (top and sides). Press shredded coconut onto the sides and top edge. Now for the fun part: decorate the top with those beautiful pineapple chunks and red berries for that perfect, patriotic look!

Step 9: Chill and Serve!

Chill the cake for at least 30 minutes before slicing. This helps the frosting firm up for clean cuts. Slice, serve, and soak up the compliments!

Pro Tips for Making the Recipe

A few little insider tricks to make sure your cake turns out absolutely perfect!

Don’t Rush the Cooling: This is a non-negotiable! If your cakes aren’t totally cool before frosting, the frosting will melt and slide right off. Pop them in the fridge briefly if you need to speed things up.
The Room Temp Rule: Ensure your butter, eggs, and dairy liquids (coconut milk, pineapple juice) are all at room temperature. This helps the batter emulsify beautifully, giving you the best, lightest texture.
Perfect Pineapple Prep: Make sure that crushed pineapple is well-drained! Too much excess liquid will change the consistency of the batter and potentially make your cake dense.

How to Serve

This cake is already a celebration, but here are a few ways to serve it up and impress your guests even more:

Simple Elegance: A simple scoop of vanilla bean ice cream or a dollop of fresh whipped cream next to a slice is all you need.
Tropical Trio: Serve slices alongside a small dish of fresh mango and a little drizzle of passion fruit puree.
Themed Party: If you are using the patriotic garnish, pair it with some lemonade or iced tea and enjoy it at a summer BBQ or holiday celebration!

Make Ahead and Storage

Storing Leftovers

Place leftovers in an airtight container in the fridge for up to 3 days. Since it has cream cheese frosting, always keep it chilled!

Freezing

You can freeze the unfrosted cake layers! Wrap them tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator. You can also freeze slices of the frosted cake by placing them on a tray until solid, then wrapping them individually in plastic wrap.

Reheating

No reheating necessary for cake! Just let it sit at room temperature for about 20-30 minutes before serving if you prefer it slightly softer out of the fridge.

FAQs

1. Can I use fresh pineapple instead of canned crushed pineapple?

Absolutely! However, you’ll need to finely mince it and be very meticulous about draining it. Canned crushed pineapple is often easier to use because it’s already the right consistency and moisture level. If you use fresh, be sure to press out as much juice as possible so the cake batter consistency remains correct.

2. Why did my cream cheese frosting turn out lumpy?

Lumpy frosting is almost always caused by using cream cheese and/or butter that isn’t soft enough! For the best, smoothest texture, ensure your cream cheese and butter have been sitting out at room temperature for at least an hour. If you get a few tiny lumps, a quick blast with a hand mixer on high speed often smooths them out.

3. I only have one cake pan. Can I bake this as a sheet cake?

Yes, you can! You’ll need a $9 \times 13 \text{-inch}$ pan, and the bake time will be slightly longer, likely around 35–45 minutes. The cake won’t be as tall as the layers, but the flavor will still be incredible. Just use the toothpick test to ensure it’s cooked all the way through!

4. How can I make the patriotic garnish really stand out?

For the best visual effect, use a distinct pattern. Arrange the pineapple chunks (your “stars”) in a corner, and then use the red berries (like raspberries or sliced strawberries) to create alternating red and white stripes across the rest of the cake. The white frosting and coconut provide a perfect backdrop for the colors to pop!