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
Scale
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.
