(by Suzanne Turner)
(No one knows why this is called Cajun cake. The trick is to pour the icing over the cake while warm and let it seep into the cake.)
For cake:
2 c. all-purpose flour
1 1/2 c. granulated sugar
2 t. baking soda
5 oz. can crushed pineapple, undrained
2 eggs, beaten
For icing:
1 stick (8 T.) butter
3/4 c. granulated sugar
1/2 c. milk
1 t. vanilla
1 c. shredded sweetened coconut
1 c. chopped pecans
Preheat oven to 350 F.
In a large bowl, stir flour, 1 1/2 c. sugar, and baking soda.
Add pineapple and eggs, and stir well to combine.
Pour into a greased 13 x 9 baking dish.
Bake for 30 - 35 minutes.
Begin icing once you remove cake from oven by heating butter, sugar, and milk to a boil, stirring often.
Add vanilla, coconut, and pecans. Boil for about 2 - 3 more minutes.
Pour over warm cake.
Allow cake to cool for about 30 minutes to an hour before serving.
(Read Night of the Singing Fiddles, the story that accompanies this recipe.)
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