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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