Pineapple Coconut God Bless America Cake (Print version)

Moist tropical cake with pineapple, coconut, cream cheese frosting, and fresh berries

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01 - Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.

02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.

03 - Beat granulated sugar, brown sugar, butter, and oil until light and fluffy, approximately 2-3 minutes.

04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

05 - Fold in drained pineapple and shredded coconut until evenly distributed.

06 - Add dry ingredients in three additions alternating with milk, beginning and ending with dry ingredients. Mix until just combined.

07 - Divide batter evenly between prepared pans. Bake for 30-35 minutes or until toothpick inserted in center comes out clean.

08 - Let cakes cool in pans for 10 minutes, then turn out onto wire rack to cool completely before frosting.

09 - Beat cream cheese and butter until creamy and smooth. Gradually add powdered sugar, vanilla, and salt, beating until fluffy.

10 - Place one cake layer on serving plate. Spread frosting generously. Top with second layer and frost top and sides.

11 - Arrange fresh strawberries and blueberries in patriotic pattern. Sprinkle with toasted coconut if desired.

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The crushed pineapple keeps every bite incredibly moist without any fancy techniques
That patriotic berry decoration makes you look like a professional baker with zero actual skill required

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Really squeeze that crushed pineapple or your cake will be dense and heavy instead of light and fluffy
Room temperature ingredients prevent the batter from curdling and help everything incorporate properly

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Brush each cake layer with some of the reserved pineapple juice before frosting for an extra punch of tropical flavor
Toasting the coconut garnish at 350°F for 5 minutes adds a nutty crunch that takes this cake over the top