Description
This Old-Fashioned Cajun Cake is a moist and flavorful dessert featuring a pineapple-infused batter topped with a rich coconut-pecan icing. Perfect for gatherings, this cake combines the tropical sweetness of pineapple and coconut with the nutty crunch of pecans, creating a classic Southern treat that’s sure to delight.
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 Oven: Preheat your oven to 350°F and grease a 9×13-inch baking pan with butter or a nonstick spray to prevent sticking.
- Prepare Cake Batter: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt. Stir in the crushed pineapple with its juice and the beaten eggs, mixing until well blended and smooth.
- Bake the Cake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out clean, ensuring the cake is fully cooked.
- Make the Icing: While the cake bakes, combine the butter, light brown sugar, and evaporated milk in a medium saucepan over medium heat. Bring to a boil and cook, stirring constantly, for 2 minutes to create a smooth sauce.
- Add Coconut and Pecans: Remove the saucepan from heat and stir in the sweetened shredded coconut and chopped pecans. Then add the vanilla extract and salt, mixing until fully incorporated.
- Ice the Cake: Pour the warm icing evenly over the hot cake, spreading it with a rubber spatula as needed to cover the surface completely. This will allow the icing to soak in slightly and create a luscious topping.
- Cool and Serve: Allow the cake to cool for at least 30 minutes before slicing to let the icing set. Serve and enjoy this delicious Old-Fashioned Cajun Cake!
Notes
- You can substitute chopped walnuts for pecans if preferred or to accommodate availability.
- For a slightly healthier version, reduce the sugar to 1 1/4 cups and use light coconut if available.
- If you don’t have evaporated milk, you can substitute with whole milk but the icing may be slightly thinner.
- Allowing the cake to cool fully helps the icing thicken and enhances the flavors.
- Make sure to use crushed pineapple with juice for moisture and flavor; draining it will alter the cake texture.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
