Cajun Cake

This Cajun dessert was born on the bayou. It has a caramel-pecan sauce that soaks into the cake.

ingredients

for the cake
  • Flour – 360g
  • Granulated Sugar – 300g
  • Baking soda – 2 tsp
  • Salt – .25 tsp
  • crushed pineapple (with juice) – 1 (20 ounce) can (with juice)
  • Eggs – 2
    • for the topping
  • Granulated Sugar – 150g
  • Evaporated milk – 175mL {¾ cup / 6 fl. oz. / 90g}
  • Butter – 113g {1 stick}
  • Pecans – 115g
  • Flaked Coconut – 440g {14oz.}

    • method

    1. Prepare and Preheat: Preheat the oven to 350°F. Grease and flour the cake pan. Chop the pecans.
    2. Make the cake: In the large bowl, sift together flour, sugar, baking soda, and salt. Add pineapple with juice and eggs. Mix at low speed until well blended. and pour batter into the prepared pan.
    3. Bake the cake: Bake in the preheated oven until a tester comes out clean, 30 to 32 minutes.
    4. Make the topping: While the cake is baking, make the topping: In the saucepan, combine sugar, milk, and butter. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and mix to combine. Remove from the heat.
    5. Finish: Remove cake from the oven. Immediately pour topping over the hot cake and spread to cover the surface.

    notes

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