This delicious super-moist Cajun Cake has a hidden ingredient, a whole can of crushed pineapple. It’s frosted straight out of the oven with an ooey-gooey coconut pecan icing that adds a layer of nutty texture and sweetness.
2 cups all-purpose flour
1–1/2 cup sugar
2 teaspoons baking soda
1–15 ounce can crushed pineapple, with juice
1/2 cup butter
1 – 12 ounce can Evaporate milk
3/4 cup sugar
1 cup coconut, unsweetened and flaked
1 cup pecans, chopped
Preheat oven to 350 degrees.
Grease a rectangle baking dish.
Mix together flour, sugar, and baking soda in a mixing bowl.
Stir in pineapple and eggs until all ingredients are mixed together. The batter will be a little lumpy.
Pour batter into the prepared baking dish and bake for 30 minutes.
While cake is baking melt butter in a medium-size saucepan over medium heat on stove-top.
Stir in milk and sugar and bring to a boil.
Lower the heat a bit and add coconut and cook for 10 minutes stirring often.
Stir in pecans and pour icing over cake as soon as it comes out of the oven.
Serve warm or at room temperature.