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Cajun Cake recipe

Tender, moist pineapple cake topped witha luscious cooked coconut and pecan frosting and granished witha sprinkling of toasted coconut.

Recipe: Cajun Cake

1 (15 1/4-ounce) can crushed pineapple1/2 cup butter, softened1 1/2 cups granulated sugar2 large eggs2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/4 cup butter1/2 cup granulated sugar1/3 cup evaporated milk1/2 cup flaked coconut1/2 cup chopped pecans1/2 teaspoon vanilla extractToasted flaked coconut (optional)

  • Preheat oven to 350°F (175°C).Grease and flour a 10-inch bundt pan; set aside.
  • Drain pineapple, reserving 1/2 cup juice.Set aside.
  • Cream 1/2 cup softened butter; graduallyadd 1 1/2 cups sugar, beating well at medium speed of an electricmixer. Add eggs, one at a time, beating well after each addition.
  • Combine flour, baking powder, soda andsalt; add to creamed mixture alternately with reserved pineapplejuice, beginning and ending with flour mixture. Mix just untilblended after each addition. Stir in crushed pineapple.
  • Pour batter into prepared bundt pan andbake for 50 to 55 minutes or until a wooden pick inserted incenter comes out clean. Cool in pan 10 to 15 minutes; removefrom pan and place on serving plate.
  • Combine 1/4 cup butter, 1/2 cup sugar,evaporated milk, coconut and pecans in a small saucepan. Bringto a boil; reduce heat and simmer 3 minutes. Remove from heatand stir in vanilla. Spoon on top of warm cake. Cool. Sprinklewith toasted coconut, if desired.

    Makes 10 to 12 servings.

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