Cajun Cake
Cajun Cake is a delightful dessert that brings a touch of tropical flavor to your table. It’s moist, sweet, and packed with crushed pineapple, making it a hit for gatherings or family dinners. Once you try it, you’ll find it hard to resist making it again!
Ingredients
- 2 1/4 cups all-purpose flour
- 1 2/3 cups granulated sugar
- 2 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 20-ounce can crushed pineapple in natural juice, undrained
- 2 large eggs beaten and at room temperature
- 1/2 teaspoon pure vanilla extract
- 1 cup granulated sugar for glaze
- 3/4 cup evaporated milk
- 1/2 cup salted sweet cream butter
- 1 1/2 teaspoons pure vanilla extract for glaze
- 1 1/2 cups sweetened coconut flakes
- 1 1/4 cups chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick spray and set it aside.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and salt. Whisk together until evenly distributed.
- Add the undrained crushed pineapple, beaten eggs, and vanilla extract. Stir until fully incorporated and smooth.
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the glaze. In a medium saucepan over medium-high heat, combine granulated sugar, evaporated milk, butter, and vanilla extract. Stir frequently.
- Bring the mixture to a gentle boil and let it simmer for 6-8 minutes until it slightly thickens.
- Lower the heat to medium and stir in the chopped pecans and coconut flakes. Cook for an additional 3-4 minutes, stirring consistently.
- Remove the glaze from the heat.
- Once the cake has finished baking, pour the warm glaze evenly over the hot cake. Spread the pecans and coconut evenly across the surface.
- Allow the cake to cool completely before slicing into squares and serving