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A piece of Cajun Cake on a purple plate and a bite-sized piece on a fork.

Louisiana Cajun Cake Recipe

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This delicious homemade from-scratch 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.

  • Total Time: 40 minutes
  • Yield: 12 pieces 1x


Units Scale


  • 2 cups all-purpose flour
  • 1.5 cup sugar
  • 2 teaspoons baking soda
  • 1-15 ounces can of crushed pineapple, with juice
  • 2 eggs


  • .5 cup salted butter
  • 1 12-ounce can of evaporated milk
  • .75 cup sugar
  • 1 cup coconut, unsweetened and flaked
  • 1 cup pecans, chopped



  1. Preheat oven to 350 degrees.
  2. Prepare a 9x13 baking dish with spray oil.
  3. Mix together flour, sugar, and baking soda in a mixing bowl.
  4. Stir in pineapple and eggs until all ingredients are mixed; the batter will be slightly lumpy.
  5. Pour batter into the prepared baking dish and bake for 30 minutes.


  1. Melt butter in a medium-sized saucepan over medium heat on the stovetop while baking the cake.
  2. Stir in milk and sugar and bring to a boil.
  3. Lower the heat, add coconut, and cook for 10 minutes, stirring often.
  4. Turn off the heat.
  5. Stir in the pecans.
  6. Pour and spread the icing over the cake as soon as it comes out of the oven.
  7. Serve warm or at room temperature.


  • Do not overcook the icing.
  • If the icing is overcooked and too thick, thin it out by stirring in a small amount of milk.
  • Author: Louisiana Woman
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Sweets
  • Method: Baking
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