Pineapple Coconut God Bless America Cake
This tropical, tender cake brings sunshine to any celebration with sweet pineapple, toasted coconut, and a golden vanilla base. A warm drizzle of pineapple glaze finishes it off just right.
Ingredients
- 1 box yellow cake mix
- 1 cup crushed pineapple drained
- 1/2 cup shredded coconut
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons pineapple juice
- 1/4 cup shredded coconut toasted, for topping
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, mix cake mix, crushed pineapple, shredded coconut, vegetable oil, eggs, water, and vanilla extract until well blended.
- Pour batter into prepared pan and spread evenly.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- While baking, make the glaze by whisking together powdered sugar and pineapple juice until smooth.
- Let the cake cool for 10 minutes, then drizzle glaze over the warm cake.
- Sprinkle toasted coconut on top. Cool completely before serving.
Notes
This cake is a summertime staple—sweet, tropical, and festive enough for a Fourth of July potluck. For a fancier look, try garnishing with maraschino cherries or blueberries for a red, white, and blue touch.
Nutrition
Calories: 360kcal
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