Old-Fashioned Cajun Cake

 

📝 Ingredients

For the Cake

• 3 cups all-purpose flour

• 1½ cups granulated sugar

• 2 teaspoons baking soda

• ¼ teaspoon salt

• 1 can (20 oz) crushed pineapple, with its juice (do not drain)

• 2 large eggs, beaten

For the Icing

• ½ cup (1 stick) unsalted butter

• ¾ cup light brown sugar, packed

• 1 cup evaporated milk

• 1½ cups sweetened shredded coconut

• 1 cup chopped pecans

• 1 teaspoon vanilla extract

• ¼ teaspoon salt
  

  👩‍🍳 Preparation

  1. Preheat & Prep
  Set your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish with butter or nonstick cooking spray. This cake likes to stick, so don't skimp here!

  2. Mix the Batter
  In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Pour in the crushed pineapple (juice and all) along with the beaten eggs. Stir with a spatula or wooden spoon until everything is just combined—no need for an electric mixer. The batter will be thick and fragrant.

  3. Bake the Cake
  Scrape the batter into your prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The kitchen will smell divine.

  4. Start the Icing (Timing Is Everything)
  About 5 minutes before the cake is done, begin making the icing. In a medium saucepan over medium heat, combine the butter, brown sugar, and evaporated milk. Stir constantly and bring the mixture to a gentle boil. Let it bubble for about 2 minutes, stirring without stopping—this ensures a smooth, non-grainy texture.

  5. Finish the Icing
  Remove the saucepan from the heat. Immediately stir in the shredded coconut, chopped pecans, vanilla extract, and the remaining ¼ teaspoon of salt. Mix until everything is evenly coated and glossy.

  6. Ice the Warm Cake
  Take the hot cake out of the oven and, while it's still warm, pour the icing evenly over the top. Use a spatula to gently spread it all the way to the edges—the warmth will help the icing settle into the cake for maximum flavor.

  7. Cool & Set
  Let the cake rest for at least 30 minutes before cutting. This brief wait allows the icing to firm up slightly and the flavors to meld beautifully. Cut into generous squares and serve—plain, with a scoop of vanilla ice cream, or a dollop of whipped cream.