Mix the Cake Batter:
- In a large mixing bowl, combine the crushed pineapple (with juices), eggs, vegetable oil, sugar, and brown sugar. Mix until well combined.
- Incorporate Dry Ingredients:
- Gradually add the flour, baking soda, and salt to the wet ingredients, mixing until smooth.
- Bake to Perfection:
- Pour the cake batter into the prepared baking pan and spread it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Icing:
- While the cake is baking, prepare the icing. In a saucepan over medium heat, combine the evaporated milk, unsalted butter, and sugar. Cook, stirring constantly, until slightly thickened (about 10-12 minutes).
- Add Coconut and Pecans:
- Remove the saucepan from heat and stir in the shredded coconut, toasted pecans, vanilla extract, and salt until well combined.
- Ice the Cake:
- Once the cake has cooled slightly, spread the icing evenly over the top. Allow the cake to cool completely before serving.
Cook Notes and Variations:
- Tropical Twist: Add a splash of rum or coconut extract to the cake batter for an extra burst of flavor.
- Fruity Infusion: Mix diced pineapple into the cake batter for added texture and sweetness.
- Nut-Free Option: Omit the pecans from the icing for a nut-free version of the cake.
Keto and Low-Carb Versions:
Keto Version:
- Substitute almond or coconut flour for all-purpose flour.
- Use keto-friendly sweeteners in place of sugar and brown sugar.
- Adjust quantities to fit your dietary needs.
Low-Carb Version:
- Reduce sugar amounts in both cake and icing.
- Opt for unsweetened shredded coconut.
- Use a combination of almond and coconut flour for the cake batter.
Frequently Asked Questions (FAQs):
Q: Can I use fresh pineapple instead of canned?
A: Yes, fresh pineapple can be used. Chop it into small pieces and use it in the same quantity as canned pineapple.
Q: Can I make this cake ahead of time?
A: Yes, it can be made a day in advance and stored in an airtight container at room temperature.
Q: Can I toast the coconut and pecans in advance?
A: Yes, toast them in a dry skillet until golden brown and fragrant, then let them cool before using.
Q: Can I use a different type of nut in the icing?
A: Absolutely! Try almonds, walnuts, or macadamia nuts for a different flavor.
With its tropical flair and decadent icing, our Pineapple Coconut God Bless America Cake is a true celebration of flavor. Enjoy it at your next gathering and watch it disappear in no time!