Pineapple Coconut "God Bless America" Cake
Ingredients:
For the cake:
2 cups all-purpose flour
2 cups granulated sugar
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 teaspoon salt
1 (20 oz) can crushed pineapple with juice
1/2 cup sweetened shredded coconut
For the caramel topping:
1/2 cup unsalted butter
1 cup evaporated milk
1 cup granulated sugar
1 teaspoon vanilla extract
For garnish:
1/2 cup chopped pecans (optional)
Directions:
Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
In a large bowl, combine flour, sugar, eggs, baking soda, vanilla, salt, pineapple (with juice), and shredded coconut. Mix until just combined.
Pour batter into the prepared baking dish and spread evenly.
Bake for 35–40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the caramel topping: In a saucepan over medium heat, melt the butter, then stir in evaporated milk and sugar. Bring to a boil and simmer for 5 minutes, stirring constantly. Remove from heat and stir in vanilla.
When the cake comes out of the oven, immediately pour the hot caramel topping over the warm cake, spreading it evenly.
Sprinkle chopped pecans over the top while the sauce is still warm. Let the cake cool slightly before serving.
Prep Time: 15 minutes | Baking Time: 40 minutes | Total Time: 55 minutes
Kcal: 380 kcal per slice | Servings: 12
Tips:
Serve warm with extra caramel sauce or a scoop of vanilla ice cream.
Don't overmix the batter, gentle mixing keeps the cake light and tender.
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