Pineapple Coconut God Bless America Cake
This cake combines pineapple and coconut for a delicious dessert.
Equipment
- Mixing bowl
- baking pan
Ingredients
For the Cake
- 2½ cups all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1 cup buttermilk
- 1 cup crushed pineapple, well drained
For the Coconut Cream Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups whipped topping
- ¾ cup sweetened shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour the baking pan.
- In a mixing bowl, combine flour, baking powder, baking soda, and salt.
- In another bowl, cream together butter and sugar until light and fluffy. Add eggs, vanilla extract, and coconut extract, mixing well.
- Mix in the dry ingredients alternately with buttermilk. Fold in the crushed pineapple.
- Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- While the cake is baking, prepare the coconut cream filling by mixing cream cheese, powdered sugar, and vanilla extract until smooth. Fold in whipped topping and shredded coconut.
- Once the cake is cool, slice it in half horizontally and spread the coconut cream filling between the layers. Replace the top layer and frost as desired.
Notes
Store the cake in the refrigerator for best freshness.