If you’re craving a dessert that brings the perfect balance of sweet, nutty, and a touch of bold spice, look no further than the Cajun Pineapple Cake with Coconut and Pecans Recipe. This delightful Southern-inspired treat combines moist pineapple-infused cake with a luscious coconut and pecan topping, creating a harmonious blend of textures and flavors that will keep you coming back for seconds. Whether you’re serving it warm or at room temperature, this cake delivers comfort and a little tropical flair in every bite.
Ingredients You’ll Need
This recipe calls for a handful of simple yet essential ingredients, each playing a key role in building that fantastic flavor and beautiful texture. From the juicy pineapple adding moisture and tang, to the crunchy pecans and shredded coconut that contrast perfectly with the tender cake, every component works together to create magic.
- Granulated sugar: Sweetens the cake and helps achieve a tender crumb.
- Crushed pineapple with juice (undrained): Adds moisture and natural tropical sweetness that makes the cake irresistibly moist.
- Large egg: Acts as a binder keeping all the ingredients together and ensuring a soft texture.
- All-purpose flour: Provides the structure for the cake.
- Baking soda: Helps the cake rise and become light and fluffy.
- Salt: Balances sweetness and enhances other flavors.
- Chopped pecans: Adds crunchy texture and rich, nutty flavor to the topping.
- Sweetened shredded coconut: Brings a chewy texture and a hint of tropical sweetness to the topping.
- Brown sugar: Imparts a deep, caramel-like sweetness to the topping.
- Evaporated milk: Creates a creamy, smooth consistency in the topping sauce.
- Unsalted butter: Adds richness and helps meld all the topping ingredients together perfectly.
How to Make Cajun Pineapple Cake with Coconut and Pecans Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 350°F, ensuring it’s at the perfect temperature when your batter is ready. In a large bowl, combine the granulated sugar, crushed pineapple with juice, and egg. Stir these ingredients together until they form a cohesive mixture. In a separate bowl, whisk together the flour, baking soda, and salt. Gently fold the dry ingredients into the wet pineapple mixture just until everything is combined. This helps prevent overmixing, which keeps the cake tender.
Step 2: Bake the Cake
Grease a 9×13-inch baking pan so the cake doesn’t stick. Pour the batter evenly into the pan and place it in your preheated oven. Bake for about 30 to 35 minutes, but check for doneness by inserting a toothpick into the center of the cake—if it comes out clean, you’re good to go. The cake should be lovely and golden with a moist interior.
Step 3: Make the Coconut and Pecan Topping
While your cake is baking, it’s time to prepare that famous topping that makes the Cajun Pineapple Cake with Coconut and Pecans Recipe stand out. In a saucepan over medium heat, combine brown sugar, evaporated milk, and butter. Bring this mixture to a gentle boil, stirring frequently to prevent burning. Let it simmer for 2 to 3 minutes until thickened slightly. Then, remove from heat and stir in the chopped pecans and shredded coconut, spreading their flavor evenly throughout the topping.
Step 4: Apply the Topping and Cool
As soon as your cake comes out of the oven, pour the warm topping evenly over the hot cake. The warmth allows the topping to soak in slightly, ensuring every bite bursts with flavor. Let the cake cool just a bit before serving so it settles into that luscious texture we all love.
How to Serve Cajun Pineapple Cake with Coconut and Pecans Recipe
Garnishes
This cake shines brightest with simple garnishes that complement its flavors. Consider adding a scoop of vanilla ice cream on top, which pairs beautifully with the warm coconut-pecan topping. A dollop of freshly whipped cream offers a light and airy contrast, and if you want a bit of color, sprinkle some toasted coconut flakes or extra pecans on the plate.
Side Dishes
When serving the Cajun Pineapple Cake with Coconut and Pecans Recipe, think light and refreshing on the side. A crisp green salad with citrus vinaigrette balances the richness of the cake, or a fresh fruit platter featuring mango, pineapple, or berries can provide a burst of brightness. These sides keep the dessert experience vibrant and well-rounded.
Creative Ways to Present
For an inviting presentation, slice the cake into generous squares and serve on rustic wooden boards or pastel-colored plates that enhance the tropical vibes. Drizzle a little extra topping sauce over each slice at the table for added drama and flavor. Alternatively, transform the cake into individual parfait layers by crumbling it and layering with whipped cream and fresh fruit in clear glasses—perfect for impressing guests without fuss.
Make Ahead and Storage
Storing Leftovers
The Cajun Pineapple Cake with Coconut and Pecans Recipe keeps well at room temperature covered with foil for up to two days. To maintain freshness longer, store leftovers in an airtight container in the refrigerator for up to five days. The flavors actually deepen in time, making leftovers a sweet treat in themselves.
Freezing
Freeze any extra cake by wrapping individual slices tightly in plastic wrap, then placing them in a freezer-safe bag or container. Frozen properly, the cake will maintain its flavor and texture for up to two months. Thaw overnight in the fridge before enjoying.
Reheating
For the best taste, reheat slices gently in the microwave for about 20 to 30 seconds to recapture that warm, gooey magic. If your cake has been refrigerated, let it come to room temperature before reheating to avoid uneven warming.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Absolutely! Just be sure to crush the fresh pineapple finely and include its juice to keep the cake moist. Keep in mind fresh pineapple may add a slightly different texture and brightness to your cake.
Is it possible to toast the pecans and coconut before adding to the topping?
Yes, toasting both pecans and coconut adds a delicious depth of flavor and enhances their crunch. Just toast them lightly in a dry skillet until golden and fragrant, then incorporate into your topping sauce as usual.
Can I make this cake gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend that measures cup for cup. Just check that the blend contains xanthan gum or a similar binder to keep the cake texture just right.
What is the best way to serve this cake for a party?
Serve the cake warm with a side of vanilla ice cream and place extra topping sauce in a small bowl so guests can add as much as they like. Consider cutting into small squares for easy finger-food serving.
Does this cake have a spicy Cajun flavor?
This Cajun Pineapple Cake with Coconut and Pecans Recipe focuses more on the rich, Southern-inspired combination of sweet and nutty flavors rather than traditional spicy Cajun heat. It’s a delightful twist, perfect for anyone who loves bold flavor without too much spice.
Final Thoughts
There is something truly special about the Cajun Pineapple Cake with Coconut and Pecans Recipe that combines simple ingredients into an unforgettable dessert experience. Whether it’s a cozy family gathering or a casual weekend treat, this cake’s comforting flavors and pleasing textures will win hearts every time. I can’t wait for you to try it and make it a new favorite in your own kitchen!
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Cajun Pineapple Cake with Coconut and Pecans Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This Cajun Cake is a moist, old-fashioned Southern American dessert featuring a tender pineapple-infused cake topped with a rich, buttery coconut pecan glaze. The combination of crushed pineapple in the batter and the warm brown sugar and pecan topping creates a delightful balance of sweet, nutty, and tropical flavors, perfect for serving warm or at room temperature.
Ingredients
Cake Ingredients
- 1 cup granulated sugar
- 1 cup crushed pineapple with juice (undrained)
- 1 large egg
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Topping Ingredients
- 1/2 cup chopped pecans
- 1/2 cup sweetened shredded coconut
- 1/2 cup packed brown sugar
- 1/2 cup evaporated milk
- 4 tablespoons unsalted butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature while you prepare the batter.
- Mix Wet Ingredients: In a large bowl, combine the granulated sugar, crushed pineapple with juice, and the large egg. Mix thoroughly until all ingredients are well incorporated, creating a sweet and moist base for the cake.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agent and seasoning throughout the batter.
- Combine Mixtures: Gradually stir the dry ingredients into the wet mixture just until incorporated. Avoid overmixing to keep the cake tender.
- Prepare Pan and Bake: Grease a 9×13-inch baking pan, pour the batter evenly into it, and bake in the preheated oven for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Prepare Topping: While the cake bakes, combine the brown sugar, evaporated milk, and butter in a saucepan over medium heat. Bring to a gentle boil and cook for 2 to 3 minutes, stirring frequently to prevent burning.
- Add Nuts and Coconut: Remove the saucepan from heat and stir in the chopped pecans and shredded coconut to create a rich and textured topping.
- Top the Cake: Once the cake is out of the oven, immediately pour the warm topping evenly over the hot cake so it absorbs the flavors and slightly soaks in.
- Cool and Serve: Allow the cake to cool slightly before serving. It can be enjoyed warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Notes
- This moist cake is delicious served warm or at room temperature.
- For extra flavor, toast the pecans and shredded coconut before adding them to the topping.
- Pair with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert.
