It's Mardi Gras / Fat Tuesday and as much as I wanted to make the traditional 'King Cake,' I really wasn't in the mood for the doughy texture as the dessert for my menu. Instead, I scoured recipes online for a dessert different from what I've made before. That's when I came across this recipe for Cajun Cake.
I'm not exactly sure what makes this cake Cajun but I do think it's extremely fitting for 'Fat Tuesday.' The cake batter seems interesting because there was a high amount of flour called for in the recipe. I hesitated at first but continued on, trusting that the recipe would work out. It was a simple batter with only 2 eggs and a can of crushed pineapple to serve as the wet ingredients. It didn't seem so bad at that point until I looked at the topping for this cake. With two whole sticks of butter, some sugar and my substitution of half & half, this is where the cake was perfect for Fat Tuesday! The topping is brought to a boil, chopped pecans and toasted coconut is mixed in, then it's all poured over the freshly baked cake. This buttery topping was key and allowing the cake to soak all that goodness up made the cake so moist. If you're looking to indulge on Fat Tuesday, this cake is a great place to start!
Batter:
3 cups all-purpose flour
1 1/2 cups white sugar
2 teaspoons baking soda
1/4 teaspoon salt
2 eggs
1 (20 ounce) can crushed pineapple with juice
Topping:
3/4 cup white sugar
3/4 cup half and half
1/2 pound butter
1 cup chopped pecans
1/2 cups toasted flaked coconut
Garnish:
Caramel Sauce (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
To prepare the batter, in a large bowl, sift together flour, sugar, salt and baking soda. Add eggs, pineapple and juice. Mix at low speed until well blended.
Pour batter into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until done. When the cake comes out of the oven, poke holes all over the top with a knife. Have the topping ready.
To make the topping, in a saucepan, combine milk, sugar and butter. Bring to a boil and cook for 2 minutes, stirring constantly. Remove from heat and add pecans and coconut and stir to combine.
Pour the topping over the hot cake after you've poked holes over the top of it and carefully spread over the top to cover. Allow the cake to cool at room temperature and then cover with plastic wrap. Let the cake sit overnight for the topping to get absorbed before serving.
To serve, cut into squares and drizzle caramel topping over the top.
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