Pineapple Coconut God Bless America Cake
This tropical treat combines crushed pineapple and caramel pecan coconut icing for a deliciously sweet, nutty flavor. Perfect for gatherings!
Ingredients:
Cake:
1 can 20 oz crushed pineapple with juice
2 large eggs 讀
1/4 cup vegetable oil
1 cup granulated sugar
1/2 cup packed brown sugar
2 cups all-purpose flour
2 tsp baking soda 籠
1/2 tsp salt 蓼
Icing:
1 can 12 oz evaporated milk 拏
1 cup 2 sticks unsalted butter 杻
1 1/2 cups granulated sugar
2 cups shredded coconut 便
1 cup coarsely chopped, toasted pecans
1 tsp pure vanilla extract
1/4 tsp salt 蓼
Instructions:
1 Preheat the Oven: Preheat oven to 350F 175C. Grease a 9×13-inch baking dish.
2 Make the Cake Batter: In a large bowl, combine eggs, granulated sugar, brown sugar, vegetable oil, and crushed pineapple with juice. Fold in flour, baking soda, and salt until well mixed.
3 Bake: Pour the batter into the prepared dish. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
4 Prepare the Icing: In a saucepan, combine evaporated milk, granulated sugar, and butter. Bring to a boil, then reduce to a simmer for 10 minutes.
5 Finish the Icing: Remove from heat and add shredded coconut, toasted pecans, vanilla, and salt. Stir until well combined.
6 Assemble: Pour the warm icing over the hot cake, spreading it evenly. Let the cake rest to allow the icing to set.
Slice, serve, and enjoy a slice of American-inspired sweetness!
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