Pineapple Coconut

Pineapple Coconut

Well with a name like God Bless America cake you know this has to be good! With an iteration of this hailing from a Cajun cookbook, this is also known as Cajun cake, but really the name isn’t what’s important here – it’s how great this cake is! A moist, fruit-filled cake that’s topped with a nutty, caramel frosting that truly is the icing on the cake, literally and figuratively. This cake bakes up in a 9×13-inch baking dish, so it’s a great option to feed a larger group, plus it’s a no-fuss dessert that tastes incredible (with barely any effort needed on your part)!

All you need to do for the cake is beat together your sugars, eggs, vegetable oil and pineapple, then stir in your dry ingredients. Pretty easy. Pour that into your baking dish and pop it in the oven, then focus on making the icing, which consists of whisk together the evaporated milk, butter, sugar, coconut and pecans together in a big saucepan. Let everything cook together at a steady simmer for 10-15 minutes, or until it’s nicely thickened, then pour that tasty goodness over the cake and let it set.

What you’re left with is a pineapple-speckled cake (that’s never dry and) that’s topped off with a coconut pecan caramel frosting that’s good enough to eat with a spoon – speaking from experience here – and that tops the whole thing off gloriously. The frosting thickens even more as it sets and you get a perfect frosting-to-cake ratio that’ll have everyone singing your praises. What are you waiting for?? Make this cake and you’ll be seeing stars!

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