Prep time: 10 mins | Cook time: 40 mins | Total time: 50 mins | Yield: 12-15 servings
Make this amazing cake from scratch and enjoy an impressive dessert with crushed pineapple and a completely awesome caramel pecan coconut icing.
INGREDIENTS
Cake:
2 eggs
2 c. all-purpose flour
1/2 tsp salt
2 tsp baking soda
1/4 c. vegetable oil
1 20-oz. can of crushed pineapple, with juice
1/2 c. brown sugar
1 c. sugar
Icing:
1 c. (2 sticks) butter
1 12-oz. can evaporate milk
1 1/2 c. sugar
2 c. sweetened, flaked coconut
1 tsp vanilla
1 1/4 c. chopped pecans
1/4 tsp salt
How to make God Bless America Cake
Cake:
Step 1: Using cooking spray, grease a 3-quart (13 x 9-inch) baking pan and set aside. Combine the flour, baking soda, and salt, then set aside.
Step 2: Mix the eggs with vegetable oil, pineapple (with juice from the can), sugar, and brown sugar until well blended. Add the flour and mix well until incorporated. Into the prepared baking pan, pour the batter, and place in the preheated 350 degrees oven. Bake for about 25 to 30 minutes or until the cake is golden and the toothpick inserted in the center of the cake comes out clean.
Icing:
Step 3: While the cake is baking, place the evaporated milk, butter, sugar, and salt in a medium-size saucepan. Heat while stirring often, over medium-high heat until boiling.
Step 4: Adjust the heat to medium and let the mixture boil for about 10 to 15 minutes or until thickened and the color turned into caramel. Take the pan off the heat and whisk in the vanilla, coconut, and pecans.
Step 5: Allow the icing to cool for about 5 minutes.
Step 6: Over the warm cake, spread the icing. Let the cake rest for about 2 hours, uncovered. Then, slice and serve. Enjoy!
Notes:
This cake does not need to be refrigerated. Simply store it at room temperature, covered.
For this recipe, I used 7 ounces of coconut (measures 2 cups).
Ingredients
- Cake:
- 2 eggs
- 2 c. all-purpose flour
- 1/2 tsp salt
- 2 tsp baking soda
- 1/4 c. vegetable oil
- 1 20-oz. can of crushed pineapple, with juice
- 1/2 c. brown sugar
- 1 c. sugar
- Icing:
- 1 c. (2 sticks) butter
- 1 12-oz. can evaporate milk
- 1 1/2 c. sugar
- 2 c. sweetened, flaked coconut
- 1 tsp vanilla
- 1 1/4 c. chopped pecans
- 1/4 tsp salt
Instructions
Cake:
Step 1: Using cooking spray, grease a 3-quart (13 x 9-inch) baking pan and set aside. Combine the flour, baking soda, and salt, then set aside.
Step 2: Mix the eggs with vegetable oil, pineapple (with juice from the can), sugar, and brown sugar until well blended. Add the flour and mix well until incorporated. Into the prepared baking pan, pour the batter, and place in the preheated 350 degrees oven. Bake for about 25 to 30 minutes or until the cake is golden and the toothpick inserted in the center of the cake comes out clean.
Icing:
Step 3: While the cake is baking, place the evaporated milk, butter, sugar, and salt in a medium-size saucepan. Heat while stirring often, over medium-high heat until boiling.
Step 4: Adjust the heat to medium and let the mixture boil for about 10 to 15 minutes or until thickened and the color turned into caramel. Take the pan off the heat and whisk in the vanilla, coconut, and pecans.
Step 5: Allow the icing to cool for about 5 minutes.
Step 6: Over the warm cake, spread the icing. Let the cake rest for about 2 hours, uncovered. Then, slice and serve. Enjoy!
Notes
This cake does not need to be refrigerated. Simply store it at room temperature, covered. For this recipe, I used 7 ounces of coconut (measures 2 cups).
