About this recipe: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.
375g plain flour
300g caster sugar
2 teaspoons bicarbonate of soda
1/4 teaspoon salt
2 (227g) tins pineapple in juice, pureed
Caramel pecan topping
180ml evaporated milk
150g caster sugar
120g chopped pecans
110g desiccated coconut
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm baking dish or tin.
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.
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.
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.
When cake comes out of the oven, Pour on the topping and carefully spread on while cake is still hot.