Pineapple Coconut God Bless America Cake
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned crushed pineapple, drained
- 1 cup coconut milk
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup buttermilk
- Red and blue food coloring (optional)
- Whipped cream or frosting for decorating
- Fresh blueberries and sliced strawberries for garnish
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
5. In a separate bowl, combine crushed pineapple, coconut milk, shredded coconut, and buttermilk.
6. Alternately add the dry ingredients and the pineapple mixture to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
7. If desired, divide batter into three bowls and tint one with red food coloring, one with blue, and leave one plain for a patriotic effect.
8. Pour batter into the prepared pans or layer colored batters in a single pan for a striped look.
9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
11. Frost with whipped cream or your favorite frosting, and decorate with fresh blueberries and sliced strawberries to resemble the American flag.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 420 kcal | Servings: 10 servings
Tips:
Use fresh shredded coconut for a more intense coconut flavor and better texture.
Chill the cake layers before frosting to prevent the frosting from melting.