Recipe by Sherrybeth
I have no idea why this is called a Cajun cake, but I do know that my family has been making it for years and you just about have to knock someone away from the pan to get a bite before it is all gone.
Top Review by stormage
A wonderful dish if you like coconut and pecans. You can substitute any nut you prefer and you can change the consistency of the cake by adding more/less pineapple and juice. I prefer it moist and gooey. YUM!
- 3 cups flour
- 1 1⁄2 cups sugar
- 1 teaspoon baking soda
- 2 eggs
- 1 (20 ounce) can crushed pineapple
- 3⁄4 cup sugar
- 1 (12 ounce) can evaporated milk
- 1⁄2 cup butter
- 1 cup coconut
- 1 cup pecans, toasted and chopped
Directions See How It's Made
- Beat eggs and sugar.
- Sift dry ingredients and add to egg mixture, mixing well.
- Mix in pineapple.
- Bake in a 13x9 greased pan at 350 degrees for 35 minutes.
- Mix sugar, milk and butter over medium heat until mixture thickens well. Remove from heat and stir in coconut and pecans.
- Pour over cake as soon as you take cake from oven.
- Allow cake to cool before serving.
- Refrigerate leftovers (like you'll have any!).