Old-Fashioned Cajun Cake
This super moist Cajun cake ? is made with pineapple and an amazing coconut pecan topping.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 2 cans, 8 ounces each crushed pineapple (undrained), or a larger can (14 to 16 ounces)
Topping
- 1 small can, 5 ounces evaporated milk, or 2/3 cup
- 1 cup granulated sugar
- 1 stick butter or margarine
- 1 teaspoon vanilla extract
- 1 1/2 to 2 cups flaked coconut
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350 F.
- Grease and flour a 9-by-13-by-2-inch baking pan.
- Combine the flour, 1 1/2 cups of sugar, baking soda, and salt.
- In a mixing bowl with an electric mixer, beat the eggs with the undrained pineapple; stir in dry ingredients, blending well.
- Pour the batter into the baking pan. Bake the Cajun cake for 30 minutes or until a wooden pick or cake tester inserted in the center comes out clean.
Topping
- About 20 minutes before the cake is done, combine the evaporated milk, 1 cup of sugar, and the butter in a saucepan. Place the saucepan over medium heat and bring to a boil. Reduce the heat to medium-low maintain a boil and cook for 12 minutes, stirring frequently. Beat until thickened and then stir in the vanilla, coconut, and pecans.
- Spread the coconut topping over the hot cake.
Tried this recipe?Let us know how it was!