Pineapple Coconut “God Bless America” Cake

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A Tropical Twist on the Classic Patriotic Dessert

Why This Cake is Perfect for Celebrations

🇺🇸 Red, white & blue with a tropical flair
🍍 Juicy pineapple & coconut for island vibes
🎂 Moist, fluffy texture with cream cheese richness
🎆 Great for 4th of July, Memorial Day, or summer BBQs

Ingredients

Cake Layers

1 box (15.25 oz) white cake mix
1 (20 oz) can crushed pineapple (undrained)
3 large eggs
⅓ cup vegetable oil
1 cup sweetened shredded coconut

Cream Cheese Frosting

8 oz cream cheese, softened
½ cup (1 stick) butter, softened
4 cups (480g) powdered sugar
1 tsp vanilla extract
2 tbsp pineapple juice (reserved from can)

Patriotic Decoration

½ cup blueberries
½ cup strawberries, sliced
¼ cup toasted coconut

Step-by-Step Instructions

1. Make the Cake

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round pans.
  2. Mix cake mix, pineapple (with juice), eggs, and oil until smooth. Fold in coconut.
  3. Divide batter between pans. Bake 25-30 minutes. Cool completely.

2. Whip the Frosting

  1. Beat cream cheese and butter until fluffy.
  2. Gradually add powdered sugar, vanilla, and pineapple juice.

3. Assemble & Decorate

  1. Frost between layers and over entire cake.
  2. Press blueberries into top in star shape; add strawberry stripes.
  3. Sprinkle sides with toasted coconut.

Pro Tips

🔴 Berry trick: Pat berries dry to prevent bleeding
🥥 Extra flavor: Toast coconut with 1 tsp sugar
🎂 Make ahead: Bake layers 1 day early

Serving Suggestions

🎇 Perfect for patriotic potlucks
🍹 Pair with pineapple mojitos
☀️ Serve at beach-themed parties

“A taste of the tropics with patriotic pride!” 🌴🎆

Storage: Refrigerate up to 3 days.

Variations:

  • Angel Food Version: Use pineapple angel food cake mix
  • Lighter Frosting: Substitute Cool Whip for buttercream
  • Firework Sparkle: Add edible gold stars

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