God Bless America Cake Pineapple Coconut Patriotic Dream

Instructions:

1. Grease and flour cake pans. Line the bottoms with parchment paper rounds.
2. Whisk together dry ingredients (flour, baking powder, baking soda, salt). Cream butter and sugar. Beat in eggs and vanilla. Alternate adding dry ingredients and wet ingredients (buttermilk and coconut milk) to the creamed mixture, beginning and ending with the dry ingredients.
3. Divide batter evenly between prepared pans. Bake until a toothpick inserted into the center comes out clean.
4. Let cool in pans for 10 minutes, then invert onto wire racks to cool completely.
5. Melt butter in the baking pan over medium heat. Stir in brown sugar and cook until the sugar dissolves and the mixture is smooth. Arrange pineapple slices on the bottom of the prepared pan. Pour cake batter over pineapples.
6. Combine berries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat until the berries break down and the compote thickens. Let cool.
7. Beat softened butter until light and fluffy. Gradually add powdered sugar, alternating with coconut milk and vanilla, until smooth and creamy. Stir in shredded coconut.
8. Combine blueberries, sugar, and water in a saucepan. Cook over medium heat until the blueberries burst and the mixture thickens slightly. Strain for a smoother drizzle (optional). Let cool.
9. Level cake layers if necessary. Place one cake layer on a serving plate. Spread with half of the berry compote. Top with the second cake layer. Frost the entire cake with the coconut frosting.
10. Drizzle with the blueberry sauce (if using). Sprinkle with additional shredded coconut.
11. Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.