Pineapple Coconut God Bless Cake (Print version)
Tropical layer cake with pineapple filling, coconut and cream cheese frosting, finished with berries and toasted coconut.
# What goes in:
→ Cake Layers
01 - 2 and 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, at room temperature
06 - 1 and 3/4 cups granulated sugar
07 - 4 large eggs, at 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 and 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)
# Cooking steps:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans to prevent sticking.
02 - In a medium bowl, combine all-purpose flour, baking powder, baking soda, and salt using a whisk.
03 - In a large bowl, beat butter and granulated sugar with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract.
04 - Alternately add dry ingredients and coconut milk to the butter mixture in three stages, beginning and ending with the flour mixture. Mix just until combined to avoid overmixing.
05 - Gently fold in the sweetened shredded coconut and well-drained crushed pineapple until evenly distributed.
06 - Divide batter equally between the prepared pans. Smooth the tops for even baking.
07 - Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and cool in pans for 10 minutes before removing. Allow cake layers to cool completely.
08 - In a small saucepan, combine crushed pineapple, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens, about 3 to 5 minutes. Let filling cool completely before use.
09 - In a bowl, beat softened cream cheese and butter together until smooth and creamy. Gradually add sifted powdered sugar, continuing to beat until fluffy. Incorporate vanilla extract and coconut milk until blended.
10 - Place one cake layer on a serving plate. Evenly spread the cooled pineapple filling over the surface. Place the second layer on top. Cover top and sides of the cake with the cream cheese frosting using an offset spatula.
11 - Garnish the top with toasted coconut, blueberries, diced strawberries, and sprinkles as desired. Chill cake briefly to set the frosting before slicing.
# Tips from flavorandfeast:
01 -
- Every soft, moist bite tastes like a secret vacation disguised as a celebration cake.
- The frosting alone was enough to make me want to eat it directly from the bowl without shame.
02 -
- Once I skipped draining the pineapple well and the center layer slid out in an epic collapse.
- Swapping in coconut milk for regular milk turned the cake unbelievably tender—never going back.
03 -
- Line your cake pans with parchment circles for guaranteed smooth release every time.
- Gently toast your coconut in a dry skillet right before decorating—watch closely, it burns in the blink of an eye.