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.
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)