Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy. This should take about 3-4 minutes.
Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
Add the Wet Ingredients: Gradually add the crushed pineapple (with excess juice drained) and buttermilk (or regular milk) into the butter mixture. Stir well to combine.
Combine Dry and Wet Ingredients: Slowly add the dry ingredients to the wet mixture, mixing just until combined. Fold in the shredded coconut, being careful not to overmix the batter.
Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting: While the cake is cooling, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, continuing to beat until the frosting is light and fluffy.
Assemble the Cake: Once the cakes have completely cooled, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the entire cake with the remaining cream cheese frosting.
Garnish and Serve: Sprinkle shredded coconut over the frosted cake, and for a festive touch, garnish with fresh pineapple chunks or slices. Slice and serve to your delighted guests!
Tips for Serving and Storing:
Serving Tip: This cake pairs wonderfully with a chilled glass of iced tea or a light sparkling drink, making it a great choice for summer gatherings. Slice it into generous wedges for a decadent dessert.
Storage: Store any leftover cake in an airtight container in the refrigerator for up to 4 days. If you prefer, you can freeze the cake for up to 2 months. Just be sure to wrap it tightly in plastic wrap before freezing.
Variants:
Pineapple Coconut Cupcakes: Convert this cake recipe into cupcakes by dividing the batter into a cupcake tin. Bake for 18-22 minutes and top with the same frosting for individual servings.
Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of this cake. Ensure the baking powder is gluten-free as well.
Tropical Breeze Cake: For an added tropical flair, try mixing in some chopped mango or banana into the batter. This creates a slightly different flavor profile while still maintaining the tropical theme.
Vegan Version: Substitute the eggs with flax eggs and replace the butter and cream cheese with vegan alternatives, such as coconut oil and dairy-free cream cheese.
FAQ:
Q: Can I use fresh pineapple instead of canned for this recipe? A: Yes, you can use fresh pineapple. Be sure to chop it finely and drain any excess juice before adding it to the batter.
Q: Can I make this cake ahead of time? A: Absolutely! You can bake the cake layers a day or two in advance and store them in an airtight container at room temperature. Frost the cake just before serving to keep the frosting fresh.
Q: Is there a way to make the cake more decadent? A: For an extra indulgent touch, consider adding a layer of pineapple jam or coconut cream between the cake layers. This adds richness and more tropical flavor.
Q: What can I do if I don’t have buttermilk? A: If you don’t have buttermilk, simply mix 1/4 cup of milk with 1 teaspoon of lemon juice or white vinegar. Let it sit for 5-10 minutes to mimic the tanginess of buttermilk.
Q: Can I use coconut milk instead of regular milk? A: Yes, coconut milk can be used in place of regular milk for a richer coconut flavor, perfect for enhancing the tropical essence of the cake.
This Pineapple Coconut God Bless America Cake is not just a treat; it’s a celebration of flavors, perfect for any festive occasion. The combination of pineapple, coconut, and creamy frosting creates a cake that is as visually striking as it is delicious. Whether you’re celebrating Independence Day, a summer BBQ, or simply craving a slice of tropical bliss, this cake will not disappoint. Enjoy!
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