Description
This Old-Fashioned Cajun Cake is a delightful dessert combining moist pineapple cake with a rich, buttery coconut-pecan icing. Perfectly balanced with sweetness and a slight hint of spice from the pecans, it’s a classic Southern treat that’s simple to make and sure to impress.
Ingredients
Scale
For the Cake
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 (20 oz) can crushed pineapple, undrained
- 2 eggs, beaten
For the Icing
- 1/2 cup (1 stick) butter
- 3/4 cup light brown sugar
- 1 cup evaporated milk
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F. Grease a 9×13-inch baking pan with butter or nonstick spray to prevent sticking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt ensuring they are fully combined.
- Add wet ingredients: Mix in the undrained crushed pineapple and beaten eggs into the dry ingredients. Stir until the batter is well blended and uniform in texture.
- Bake the cake: Pour the batter into the prepared pan and bake in the preheated oven for 35 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the icing: While the cake is baking, combine the butter, light brown sugar, and evaporated milk in a medium saucepan. Bring to a rolling boil over medium heat and continue boiling, stirring constantly, for 2 minutes to thicken the sauce.
- Add nuts and coconut: Remove the saucepan from the heat and stir in the shredded coconut and chopped pecans evenly.
- Finish the icing: Stir in the vanilla extract and salt to enhance flavor and mix thoroughly.
- Apply icing to cake: Once the cake is out of the oven and still warm, pour the warm icing evenly over the top. Spread it out gently with a rubber spatula to cover the surface.
- Cool and serve: Allow the cake to cool for at least 30 minutes to let the icing set before slicing and serving. Enjoy your classic Cajun treat!
Notes
- Be sure to use crushed pineapple with juice to keep the cake moist and flavorful.
- Toasting the pecans lightly before adding them to the icing can enhance their flavor and crunch.
- If you prefer a less sweet icing, reduce the brown sugar slightly.
- Use fresh coconut if available for a more natural taste, but sweetened shredded coconut works well too.
- Ensure the icing is poured over the cake while warm for better absorption and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
