Cajun Cake

    1 hour 30 min

    This cake comes from Louisiana - the Cajun heartland of the US. It is a deliciously different cake, enriched with pineapple and coconut, and topped with a caramel pecan sauce that soaks into the cake.

    135 people made this

    Serves: 24 

    • 375g plain flour
    • 300g caster sugar
    • 2 teaspoons bicarbonate of soda
    • 1/4 teaspoon salt
    • 2 eggs
    • 2 (227g) tins pineapple in juice, pureed
    • Caramel pecan topping
    • 180ml evaporated milk
    • 150g caster sugar
    • 225g butter
    • 120g chopped pecans
    • 110g desiccated coconut

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm baking dish or tin.
    2. In a large bowl, sift together flour, 300g sugar, salt and bicarbonate of soda. Add eggs and pineapple (with all its juice). Mix at low speed until well blended.
    3. Pour batter into prepared tin and bake at 180 C / Gas 4 for 30 to 35 minutes or until done. Have topping ready when cake is done.
    4. To Make Topping: In a saucepan, combine milk, 150g sugar and butter. Bring to the boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat.
    5. When cake comes out of the oven, Pour on the topping and carefully spread on while cake is still hot.

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    Reviews & ratings
    Average global rating:

    Reviews in English (121)


    This cake was definitely a hit at the Rock potluck! And my husband agreed the one piece that was leftover the next day was even better cold out of the fridge. My thoughts for my next time making it are I will get the smaller coconut rather than shredded and cut it down to 1 cup. The pecans I would increase to 1-1/2 cups in the icing AND I will add at least 1/2 cup to the cake itself. This could only make it more devastatingly scrumptious!  -  21 May 2002  (Review from Allrecipes US | Canada)


    I took this to work for a Mardi Gras party and it was a big hit. Next time I would try poking holes in the top before putting on the topping. It was also even better the next day, moist and tasty.  -  11 Mar 2006  (Review from Allrecipes US | Canada)


    Delicious and different. One of the people I made it for said it was possibly the best cake that he'd ever had. Very moist and flavorful. I added a splash of vanilla to the cake and another splash to the coconut topping. The topping stays syrup-like and is absorbed by the cake. I also toasted my nuts. Great recipe!  -  06 Apr 2008  (Review from Allrecipes US | Canada)