Pineapple Coconut God Bless Cake (Printable)
Tropical layer cake with crushed pineapple, shredded coconut and cream cheese frosting; topped with toasted coconut and berries.
# What's Needed:
→ Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, at room temperature
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, at room temperature
08 - 1 teaspoon pure vanilla extract
09 - 1 cup canned crushed pineapple, well drained
10 - 1 cup coconut milk
11 - 1 cup sweetened shredded coconut
→ Pineapple Filling
12 - 1 cup canned crushed pineapple, drained
13 - 1/4 cup granulated sugar
14 - 1 tablespoon cornstarch
→ Cream Cheese Frosting
15 - 8 ounces cream cheese, softened
16 - 1/2 cup unsalted butter, softened
17 - 3 1/2 cups powdered sugar, sifted
18 - 1 teaspoon vanilla extract
19 - 2 tablespoons coconut milk
→ Decoration
20 - 1/2 cup unsweetened shredded coconut, toasted
21 - 1/4 cup fresh blueberries
22 - 1/4 cup diced fresh strawberries
23 - Red, white, and blue sprinkles (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat the butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
04 - Add the dry mixture to the butter mixture in three parts, alternating with coconut milk, starting and ending with the dry mixture. Mix until just combined.
05 - Gently fold in sweetened shredded coconut and the drained crushed pineapple.
06 - Pour batter evenly into prepared pans and smooth the tops. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then remove cakes and let cool completely on a wire rack.
07 - In a small saucepan over medium heat, combine crushed pineapple, granulated sugar, and cornstarch. Stir constantly until mixture thickens, about 3 to 5 minutes. Remove from heat and let cool completely.
08 - Beat cream cheese with unsalted butter until smooth. Slowly add powdered sugar and continue beating until frosting is fluffy. Blend in vanilla extract and coconut milk.
09 - Place one cake layer on a platter. Spread pineapple filling evenly over the top. Place the second cake layer on top. Cover cake top and sides with cream cheese frosting.
10 - Sprinkle toasted coconut around the sides and top. Garnish with blueberries, strawberries, and patriotic sprinkles if desired.
# Tips for Success:
01 -
- Layers stay incredibly moist thanks to pineapple and coconut milk—it’s the dessert equivalent of a perfect summer day.
- Putting on the final patriotic sprinkles feels like adding the cherry on top of a celebration cake you actually want to eat.
02 -
- Don’t rush the cooling time—assembling on even a slightly warm cake makes the frosting sag right off.
- Fully draining the pineapple prevents the bottom layer from going soggy (learned that the sticky way!).
03 -
- To avoid dense cake, never overmix after adding flour—stir just until no dry spots remain.
- The best shortcut: measure and prep every ingredient before you begin for a calm, uncluttered bake.