Pineapple Coconut God Bless America Cake

I started making it years ago—honestly, more by accident than design. I had a box of yellow cake mix, some leftover pineapple from a Sunday ham glaze, and a bag of coconut that was supposed to go in cookies (never did). It was one of those “just throw it all in and pray” kind of days, and let me tell you—when that smell started floating through the house, I knew we were onto something.

I call it my God Bless America Cake because it’s the kind of dessert that shows up when neighbors gather, when fireworks crackle in the July sky, when kids run barefoot through the yard. It’s simple. It’s joyful. And it tastes like summer.

What Makes This Cake So Dang Good?

• Ridiculously easy. One bowl. No fuss. A box cake mix is doing the heavy lifting here.

• Big flavors with barely any effort. Pineapple and coconut were just meant to be together.

• Great for holidays—but not just holidays. Bake it for Memorial Day, Fourth of July, or just because it’s Wednesday and you remembered to thaw the chicken.

• Feeds a crew. This baby serves 12 easy, and folks always come back for seconds. Sometimes thirds.

What You’ll Need (and What You Can Swap)

Let’s not overcomplicate it. Here’s what you need to pull this off:

• 1 box yellow cake mix – Doesn’t matter the brand. Just make sure it’s not one of those “just add water” ones.

• 1 cup crushed pineapple, drained – Save a little juice for the glaze.

• ½ cup shredded coconut – Sweetened or unsweetened. I use what’s in the pantry.

• ½ cup vegetable oil – You can sub in applesauce if you’re trying to cut back, but I say go for it.

• 3 eggs – I usually forget to bring ‘em to room temp, and it turns out just fine.

• ½ cup water – Straight from the tap.

• 1 tsp vanilla extract – A little hug of flavor.

For the glaze:

• 1 cup powdered sugar

• 2 tablespoons pineapple juice

• ¼ cup shredded coconut, toasted – Just toss it in a dry pan for a minute or two until it smells amazing.

Alright, Let’s Make This Cake

1. Preheat your oven to 350°F. Grease a 9×13″ baking dish. I usually use butter because that’s what Grandma did.

2. Mix everything up (except the glaze ingredients) in a big ol’ bowl. No need to beat it like it owes you money—just mix till smooth.

3. Pour it in the pan, spread it out, and pop it in the oven for 30 to 35 minutes. Your kitchen’s gonna smell like vacation by minute 20.

4. Make the glaze while it bakes—just powdered sugar and pineapple juice. Stir it until it’s smooth and glossy.

5. When the cake is fresh out of the oven, let it cool just a bit—maybe 10 minutes—then pour the glaze right over the top. While it’s still warm, it soaks in like magic.

6. Sprinkle with toasted coconut, and boom. You just made something special.

Want to Play Around With It?

• No coconut? Leave it out. Add some chopped nuts instead.

• Feelin’ fancy? Add red and blue food coloring to the glaze and swirl it around.

• Make it even more patriotic with strawberries and blueberries on top—so pretty and fresh.

• Bake it in a muffin tin for cute little pineapple coconut cupcakes. Kids love ’em.

Let’s Talk Leftovers (If You Have Any)

• On the counter: Covered, it stays good for a few days—maybe three, tops.

• In the fridge: Up to 5 days. Cold cake with coffee? Don’t knock it till you try it.

• Freezer: Wrap individual slices in plastic wrap, pop them in a zip bag, and stash ’em for rainy-day cravings.

If it dries out a bit (life happens), zap it in the microwave for 10 seconds. That glaze gets gooey again, and it’s just the best.