Pineapple Coconut Bless America Cake (Printable View)
Tropical pineapple and coconut layer cake with cream cheese frosting, toasted coconut and fresh berries.
# What You’ll Need:
→ 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)
# Cooking Steps:
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 mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract.
04 - Add flour mixture to the butter mixture in three batches, alternating with coconut milk. Begin and end with dry ingredients, mixing until just combined.
05 - Gently fold shredded coconut and crushed pineapple into the batter.
06 - Divide batter evenly into prepared pans and smooth the tops. Bake for 35 to 40 minutes until a toothpick inserted in the center emerges clean. Allow cakes to cool in pans for 10 minutes before turning out onto a wire rack to cool completely.
07 - In a small saucepan, combine pineapple, sugar, and cornstarch. Cook over medium heat, stirring constantly until mixture thickens, approximately 3 to 5 minutes. Set aside to cool completely.
08 - Beat cream cheese and butter together until smooth. Gradually add powdered sugar, beating until fluffy. Blend in vanilla and coconut milk until incorporated.
09 - Spread cooled pineapple filling over one cake layer. Place the second layer on top. Frost the top and sides with cream cheese frosting.
10 - Garnish the cake with toasted coconut, fresh blueberries, diced strawberries, and optional sprinkles.
# Expert Tips:
01 -
- The moment you cut in, juicy pineapple and toasty coconut make every bite taste like summer vacation.
- It’s easy to decorate, looks truly festive, and makes everyone at the table smile—and it’s secretly very simple to pull together!
02 -
- If you skip draining the crushed pineapple, your cake layers might become gummy and sink—the temptation to rush isn’t worth it.
- Letting the cakes cool fully before frosting keeps your dreamy cream cheese frosting from slipping right off.
03 -
- In a rush, you can bake the cakes a day ahead and assemble the next day—the flavor only improves.
- A thin crumb coat of frosting helps trap loose crumbs, making the final layer smoother and neater.