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Perfect Pineapple Coconut God Bless America Cake

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A light yet indulgent summer cake featuring moist pineapple and creamy coconut with a festive topping of red and blue berries. Perfect for summer occasions and easy to prepare.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour, sifted
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (226 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (240 ml) crushed pineapple, well drained
  • 1 cup (80 g) sweetened shredded coconut
  • ¾ cup (180 ml) buttermilk
  • ½ cup (75 g) blueberries, fresh or frozen
  • ½ cup (75 g) strawberries, sliced
  • ¼ cup (15 g) toasted coconut flakes (optional)
  • 1 cup (120 g) powdered sugar (for glaze, optional)
  • 2 tbsp fresh pineapple juice (for glaze, optional)
  • ½ tsp vanilla extract (for glaze, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch pan or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in vanilla extract until combined.
  6. Alternately add dry ingredients and buttermilk to the batter, starting and ending with dry ingredients. Mix gently on low speed just until combined.
  7. Fold in crushed pineapple and shredded coconut gently with a spatula.
  8. Pour batter evenly into prepared pan and smooth the top.
  9. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool cake in pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. For glaze (optional), mix powdered sugar, pineapple juice, and vanilla extract until smooth. Drizzle over cooled cake.
  12. Top cake with blueberries and sliced strawberries arranged in a patriotic pattern. Sprinkle toasted coconut flakes if desired.

Notes

Use fresh pineapple for best flavor but canned works fine if well drained. Avoid overmixing batter to keep cake tender. Toast coconut flakes in a dry skillet over medium heat until golden for extra flavor. Let cake cool completely before glazing and topping. Store covered in fridge up to 4 days or freeze without fresh berries up to 2 months.

Nutrition

Keywords: pineapple cake, coconut cake, summer dessert, patriotic cake, easy cake recipe, God Bless America cake, tropical cake

Find it online: https://larameals.com/perfect-pineapple-coconut-god-bless-america-cake-recipe-for-easy-summer-desserts/