Description
This delicious homemade from-scratch Cajun cake is super-moist and 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 nutty texture and sweetness.
Ingredients
Units
Scale
Cake
- 1 1/2 cups sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 15-ounce can, or 1 3/4 cups of crushed pineapple with juice
- 2 eggs
Icing
- 1/2 cup salted butter
- 1 12-ounce can of evaporated milk
- 3/4 cup sugar
- 1 cup coconut, unsweetened and flaked
- 1 cup chopped pecans
Instructions
Cake
- Preheat oven to 350 degrees.
- Prepare a 9x13 baking dish with nonstick spray oil.
- Combine sugar, flour, and baking soda in a large bowl.
- Stir in the undrained pineapple and eggs into the dry ingredients until well combined; the cake batter will be slightly lumpy.
- Pour batter into the prepared baking dish and bake for 30 minutes or until a toothpick comes out clean when inserted into the cake.
Icing
- Melt the stick of butter in a medium-sized saucepan over medium-high heat on the stovetop while the cake bakes.
- Stir in milk and sugar and bring to a low gentle boil.
- Lower the heat to medium, add coconut flakes, and cook for 10 minutes, stirring often.
- Turn off the heat.
- Stir in the chopped pecans.
- Pour and spread the icing over the hot cake when it comes out of the oven.
- Serve warm or at room temperature.
Notes
- Do not overcook the icing.
- If the icing is too thick, thin it by stirring a small amount of milk.
- Keep the ingredients in your kitchen to make this cake possible anytime.
