Pineapple Coconut God Bless America (Printable version)
Tropical layers of pineapple and coconut with cream cheese frosting, topped with toasted coconut and fresh berries.
# What You'll Need:
→ Cake Layers
01 - 2 1/2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, room temperature
06 - 1 3/4 cups granulated sugar
07 - 4 large eggs, room temperature
08 - 1 teaspoon pure vanilla extract
09 - 1 cup canned crushed pineapple, well drained
10 - 1 cup coconut milk
11 - 1 cup sweetened shredded coconut
→ Pineapple Filling
12 - 1 cup canned crushed pineapple, drained
13 - 1/4 cup granulated sugar
14 - 1 tablespoon cornstarch
→ Cream Cheese Frosting
15 - 8 ounces cream cheese, softened
16 - 1/2 cup unsalted butter, softened
17 - 3 1/2 cups powdered sugar, sifted
18 - 1 teaspoon vanilla extract
19 - 2 tablespoons coconut milk
→ Decoration
20 - 1/2 cup unsweetened shredded coconut, toasted
21 - 1/4 cup fresh blueberries
22 - 1/4 cup diced fresh strawberries
23 - Red, white, and blue sprinkles (optional)
# How to Prepare:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
03 - In a large bowl, beat the butter and granulated sugar with an electric mixer until pale and fluffy. Add eggs one at a time, mixing thoroughly after each. Blend in vanilla extract.
04 - Add the dry ingredients to the butter mixture in three parts, alternating with the coconut milk. Begin and end with dry ingredients. Mix until just combined.
05 - Gently fold in the sweetened shredded coconut and drained crushed pineapple until evenly distributed.
06 - Evenly distribute the batter between the prepared cake pans. Smooth the tops with a spatula. Bake 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
07 - Cool cakes in pans for 10 minutes. Turn out onto a wire cooling rack and allow to cool completely.
08 - In a small saucepan, combine pineapple, sugar, and cornstarch. Cook over medium heat, stirring constantly, until mixture thickens, about 3 to 5 minutes. Cool completely.
09 - In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar, beating until light and fluffy. Beat in vanilla extract and coconut milk.
10 - Place one cake layer on a serving plate. Spread pineapple filling over the layer. Top with the second cake layer. Coat the top and sides with cream cheese frosting.
11 - Garnish the cake with toasted coconut, blueberries, strawberries, and, if desired, patriotic sprinkles.
# Expert advice:
01 -
- This cake looks and tastes like summer even if it&39;s pouring rain outside.
- The double punch of coconut milk and pineapple is seriously hard to beat at any gathering.
02 -
- Once, I added the pineapple without draining it and wound up with a sunken center—drain well.
- Let the cake cool completely before assembling, or the filling will slip right out.
03 -
- Sift powdered sugar and flour for the smoothest layers and cloud-like frosting—your future self will thank you.
- Don&39;t skip the offset spatula for frosting; it&39;s the tool that gives bakery-worthy swirls at home.