Name: Pineapple Coconut God Bless America Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 2 tsp baking soda; 1/2 tsp fine salt; 2 large eggs; 1/2 cup vegetable oil; 1 (20 oz) can crushed pineapple, undrained; 1 tsp vanilla extract; 1 cup sweetened shredded coconut; 8 oz full-fat cream cheese, softened; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 1 tsp coconut extract; Fresh strawberries and blueberries

This Pineapple Coconut God Bless America Cake is a moist, sturdy sheet cake loaded with crushed pineapple and shredded coconut and topped with a tangy cream cheese frosting. The fresh berries on top make it look as festive as the name suggests, and it feeds a crowd with barely any extra effort.

The whole thing comes together in one mixing bowl, so it’s a solid choice when you need a dessert that travels well and holds up on a buffet table. The fruit and frosting are the only real fuss, and even that takes minutes.

Why This Pineapple Cake Stays in the Rotation

The crushed pineapple in the batter gives the crumb a tender, almost wet texture that never reads as heavy. Coconut woven through the cake and sprinkled over the frosting adds a gentle chew against all that softness, and the cream cheese tang keeps the sweetness in check.

Because there is no butter in the cake itself, it stays moist straight from the fridge and honestly tastes even better the next day. I frost it in the pan, pile the fruit on right before serving, and call it done.

Ingredients

2 cups all-purpose flour: spooned and leveled, not scooped
2 cups granulated sugar
2 tsp baking soda
1/2 tsp fine salt
2 large eggs: at room temperature
1/2 cup vegetable oil: or any neutral oil
1 (20 oz) can crushed pineapple, undrained: packed in juice, not heavy syrup
1 tsp vanilla extract
1 cup sweetened shredded coconut: plus a couple handfuls for topping

Frosting and Topping

8 oz full-fat cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar: sifted if clumpy
1 tsp coconut extract: (optional, vanilla works too)
Fresh strawberries and blueberries: enough to cover the top in a flag pattern

Variations / Substitutions

Unsweetened coconut: works in the batter but the cake loses some sweetness, so you might want an extra tablespoon of sugar in the frosting.
Gluten-free flour blend: a 1:1 all-purpose replacement usually bakes just fine here because the pineapple keeps it moist.
No coconut extract: use vanilla or a tiny drop of almond extract in the frosting instead.
Dairy-free frosting: swap in a plant-based butter and a nondairy cream cheese alternative, and expect a softer frosting that needs chilling to set up.

Try my Classic Vanilla Buttercream if you want a completely different topping.

How To Make Pineapple Coconut God Bless America Cake

Step 1: Mix the Batter

Set a rack in the middle of the oven and preheat it to 350°F (175°C). Grease a 9×13-inch metal baking pan and dust it lightly with flour.

Whisk the 2 cups flour, 2 cups sugar, 2 tsp baking soda, and 1/2 tsp salt together in a large bowl. Add the 2 eggs, 1/2 cup oil, the entire can of undrained crushed pineapple, and 1 tsp vanilla. Stir with a spatula until no dry streaks remain, then fold in the 1 cup shredded coconut. The batter will be thin and a little bubbly, which is exactly what you want.

Step 2: Bake the Cake

Pour the batter into the prepared pan and smooth it to the corners. Bake for 30 to 35 minutes, until a toothpick poked in the center comes out clean or with a few moist crumbs. The top will turn golden and the edges will just start to pull away from the pan.

Let the cake cool completely in the pan on a wire rack. If you try to frost it while it’s warm, the frosting will slide right off.

Step 3: Whip the Frosting

Beat the 8 oz cream cheese and 1/2 cup butter in a large bowl with a hand mixer until smooth and no lumps remain. Scrape the bowl once, then beat in the 3 cups powdered sugar in two additions on low speed so it does not fly everywhere. Add the 1 tsp coconut extract and beat just until the frosting is thick and spreadable.

Step 4: Frost the Cooled Cake

Scrape all the frosting onto the center of the cake and spread it evenly to the edges with an offset spatula or the back of a spoon. You are aiming for a thick, smooth layer that almost reaches the sides of the pan.

At this point, you can cover the cake and refrigerate it for up to a day. The frosting will firm up and make the fruit decoration easier.

Step 5: Arrange the Berry Flag

Hull and slice the strawberries and pick through the blueberries. Make a blueberry rectangle in the top left corner of the cake, then lay strawberry slices in horizontal rows across the top to form the red stripes. Scatter the reserved coconut in the remaining white stripes between the berries.

Serve the cake straight from the pan while the fruit is fresh and shiny, or chill for 30 minutes to set the presentation.

A Few Tips for the Best Patriotic Cake

Use a metal pan if you have one.: Glass retains heat differently and can overbake the edges before the center sets. If glass is your only option, drop the oven temperature to 325°F (163°C) and add 5 to 8 minutes to the bake time.
Drain exactly nothing.: The juice from the canned pineapple is the only liquid that loosens the batter. Do not rinse or drain it.
Frost and chill a day ahead, but leave the fruit off until you are ready to walk out the door.: The berries weep moisture on contact and turn the coconut soggy, so decorating last gives you the cleanest slices.

Storing Leftover Cake

Refrigerate: Cover the pan tightly with plastic wrap or a lid and keep it in the fridge for up to 4 days. The cake stays springy and the frosting gets nicely cold. It’s great straight from the fridge.
Serve cold: No need to bring it to room temperature unless you want softer frosting.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

No, fresh pineapple is too fibrous and contains less juice, which makes the cake dry. The canned crushed pineapple with its juice gives the right moisture.

Why did the center sink a little?

That usually happens when the oven door is opened too early or when the cake is underbaked. Check for doneness only after 28 minutes, and use the toothpick test in the very center.

Can I make this in a different pan?

Yes. Two 9-inch round pans bake in about 22 to 25 minutes, and one 10-inch round needs roughly 35 to 40 minutes. Start checking a few minutes before the shorter end.

Can I leave out the frosting and just dust it with powdered sugar?

You can, but the cake itself is not very sweet. The cream cheese frosting balances the tropical fruit and makes the whole dessert feel complete.