This Pineapple Coconut Cake is a tropical dream come true, combining the sweetness of pineapple with the rich, creamy texture of coconut. It’s the perfect dessert for any gathering, offering a taste of paradise in every bite. The moist yellow cake base infused with crushed pineapple creates a delightful sweetness, while the coconut adds a layer of exotic flavor and texture. Topped with a light and airy whipped cream frosting, this cake is as beautiful to look at as it is to eat. Garnished with maraschino cherries and extra coconut shreds, it’s a feast for the eyes and the palate.
Whether you’re celebrating a special occasion or just indulging in a sweet treat, this Pineapple Coconut Cake promises to transport you to a sun-soaked beach with its tropical flavors. It’s a testament to the joy of baking and the magic of combining simple ingredients to create something truly extraordinary. Serve this cake at your next party or family gathering and watch as it becomes the centerpiece of your dessert table, inviting everyone to dive into its luscious layers and experience a moment of bliss.
Celebrate with a Pineapple Coconut God Bless America Cake
Ingredients:
1 box (18.25 ounces) yellow cake mix
1 can (20 ounces) crushed pineapple, undrained
1 cup sweetened shredded coconut
1 package (3.4 ounces) instant vanilla pudding mix
1 cup cold milk
1 cup heavy whipping cream
1 tablespoon powdered sugar
Maraschino cherries (for garnish)
Additional shredded coconut (for garnish)
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large mixing bowl, combine the yellow cake mix and crushed pineapple with its juice. Mix until well combined.
Fold in the shredded coconut until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and spread it out evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the frosting. In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until smooth. Let it set for 5 minutes to thicken.
In another mixing bowl, whip the heavy whipping cream and powdered sugar until stiff peaks form.
Gently fold the pudding mixture into the whipped cream until well combined.
Once the cake has cooled completely, spread the frosting evenly over the top.
Garnish with maraschino cherries and additional shredded coconut, if desired.
Slice and serve your Pineapple Coconut God Bless America Cake, and enjoy!
Prep Time: 10 minutes | Cooking Time: 25-30 minutes | Total Time: 35-40 minutes | Kcal: Varies depending on serving size | Servings: Makes about 12 servings
Frequently Asked Questions (FAQ) about the Pineapple Coconut Cake Recipe
Can I use fresh pineapple instead of canned? Yes, you can use fresh pineapple. You’ll need about 2 cups of finely chopped pineapple. However, you might want to add a bit of juice or water since canned pineapple comes with its own juice, which contributes to the moisture of the cake.
Is there a substitute for the instant vanilla pudding mix? If you can’t find instant vanilla pudding mix, you can use a similar amount of cornstarch and a teaspoon of vanilla extract as a substitute. This mixture won’t replicate the pudding mix entirely but will help thicken the frosting.
Can I make this cake dairy-free? Yes, to make this cake dairy-free, use a dairy-free milk alternative such as almond or coconut milk in place of regular milk. For the heavy whipping cream, you can use coconut cream. Ensure that your cake mix is dairy-free as well.
How can I store the Pineapple Coconut Cake? This cake should be stored in the refrigerator due to its whipped cream frosting. Cover it with plastic wrap or store it in an airtight container. It will keep for up to 3-4 days.
Can this recipe be made into cupcakes? Absolutely! This recipe can easily be adapted into cupcakes. Just adjust the baking time to about 18-20 minutes, or until a toothpick inserted into the center comes out clean. The rest of the recipe can remain the same.
Can I add nuts to this recipe? Yes, adding nuts like chopped walnuts or pecans to the batter can add a nice texture. About 1/2 cup should be sufficient.
What can I use instead of heavy whipping cream for the frosting? If you’re looking for a lighter alternative, you can use whipped topping (like Cool Whip) instead of heavy whipping cream. Keep in mind that the taste and texture will slightly change.
How can I ensure my cake is moist? Do not overbake the cake, as this can dry it out. The crushed pineapple in the recipe helps keep the cake moist, so make sure to include all the juice from the can.
Can the cake be frozen? Yes, the cake (without the frosting) can be wrapped tightly and frozen for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.
Is there a gluten-free option for this cake? Yes, you can use a gluten-free yellow cake mix as a substitute. Just make sure the rest of your ingredients are gluten-free, especially the pudding mix.
Here are some suggestions to consider when serving this cake:
- Fresh Fruit Salad: A light and refreshing fruit salad made with mangoes, kiwi, strawberries, and blueberries can complement the cake’s sweetness and add a vibrant touch to your dessert table.
- Citrus Sorbet: A scoop of lemon, lime, or orange sorbet alongside the cake can offer a refreshing contrast to the rich and creamy flavors, making for a palate-cleansing and delightful combination.
- Coconut Ice Cream: For an extra coconutty experience, serve the cake with a scoop of coconut ice cream. The creaminess of the ice cream pairs wonderfully with the moist cake and enhances the coconut flavor.
- Coffee or Tea: A cup of hot coffee or a delicate tea can be the perfect beverage to accompany this cake. The bitterness of coffee or the lightness of tea can balance the cake’s sweetness and make for a cozy and comforting dessert experience.
- Rum or Coconut Liqueur: For an adult twist, serve the cake with a small glass of rum or coconut liqueur. The spirits can accentuate the tropical flavors of the cake and add a festive touch to your dessert offering.
- Whipped Cream and Toasted Coconut Flakes: If you’re looking for a simpler accompaniment, a dollop of whipped cream topped with toasted coconut flakes can add texture and a hint of smokiness to each bite of the cake.
- Pineapple Compote or Sauce: A homemade pineapple compote or sauce drizzled over the cake can intensify the pineapple flavor and add a lovely sauciness to the dessert, making it even more irresistible.
I have to try this sounds so good