Description
This Old Fashioned Cajun Cake is a moist and flavorful dessert featuring a pineapple-infused batter baked to perfection and topped with a rich, nutty coconut-pecan icing. The combination of sweet crushed pineapple and toasted pecans creates a delightful Southern-inspired treat perfect for any occasion.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking soda
- 1 (15 ounce) can crushed pineapple, undrained
- 2 eggs
Icing Ingredients
- 1 stick unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, and baking soda, stirring them together until evenly mixed.
- Add Wet Ingredients: Stir in the undrained crushed pineapple and the eggs until the batter is well combined and smooth.
- Bake the Cake: Pour the batter into a 9 x 13-inch baking dish and bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the Icing: While the cake is baking, melt the butter in a saucepan over medium heat. Add the sugar and milk, stirring frequently, and bring the mixture to a rolling boil.
- Add Remaining Icing Ingredients: Stir in the vanilla extract, shredded sweetened coconut, and chopped pecans. Continue to boil the icing for 2 to 3 minutes while stirring often to achieve a thick, gooey consistency.
- Ice the Cake: Once the cake is out of the oven and has cooled to a warm temperature, pour the hot icing evenly over the cake, ensuring it is completely covered.
- Set the Cake: Allow the cake to set for about 30 minutes to one hour, so the icing can firm up and soak into the cake.
- Serve: Cut into 12 portions and enjoy this deliciously moist and flavorful cajun dessert.
Notes
- For extra pecan flavor, lightly toast the chopped pecans before adding to the icing.
- Ensure the cake is warm, not hot, when icing to allow the topping to properly soak in without creating a soggy texture.
- You can substitute sweetened coconut with unsweetened if you prefer less sweetness in the topping.
- This cake keeps well stored in an airtight container at room temperature for 2-3 days.
- For a gluten-free option, substitute all-purpose flour with a gluten-free baking flour blend.
