Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Step 3: Combine the Wet Ingredients

In a separate bowl, mix the crushed pineapple (with juice), vegetable oil, eggs, vanilla extract, and buttermilk. Stir until smooth and uniform.

Step 4: Combine Wet and Dry Mixtures

Gradually pour the wet ingredients into the dry ingredients. Mix using an electric mixer on medium speed until the batter is smooth and lump-free. Fold in the shredded coconut.

Step 5: Bake the Cake

Pour the batter into the prepared baking pan. Spread evenly with a spatula. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.

Step 6: Cool Completely

Once baked, place the cake pan on a cooling rack and let it cool completely before adding the frosting. This step is crucial to prevent the frosting from melting.

Step 7: Make the Coconut Whipped Frosting

In a mixing bowl, beat the softened cream cheese and butter until light and fluffy. Add coconut extract and gradually mix in powdered sugar. Fold in whipped topping and coconut. Chill for 15–20 minutes before spreading.

Step 8: Frost the Cake

Use an offset spatula to evenly spread the coconut whipped frosting over the cooled cake. Make it smooth or give it a textured look for extra flair.

Step 9: Decorate with Fruit

Arrange blueberries in the top-left corner to represent the stars section of the flag. Alternate rows of sliced strawberries and shredded coconut to mimic the red and white stripes. Get creative with the flag layout while keeping the design neat.

Step 10: Chill and Serve

Refrigerate the decorated cake for at least 1 hour before serving. This helps the frosting set and makes slicing easier.