Sweet cakes are an essential part of US Southern cuisine, served sliced in squares or rectangles with tea. This sweet Southern-style sheet cake contains tropical flavors of pineapple and coconut, readily available in the coastal South. Like many common Louisiana dishes, the treat comes from a unique historical fusion of French and Southern American cuisines, the result of a mass migration of French Acadians from Canada down to the bayou. Derived from fruitcake, Cajun cake uses pecans or walnuts rather than bites of candied fruit, a testament to the abundance of nuts in southern life.
Recipe Servings: 12
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Cake:
- Nonstick baking spray, for greasing pan
- 2 cups all-purpose flour
- 1½ cups sugar
- 2 tsp baking soda
- 1 can (15 oz) crushed pineapple, with juice
- 2 eggs
Icing:
Directions
- Preheat the oven to 350°F. Spray a large baking dish with nonstick baking spray.
- In a mixing bowl, combine the flour, sugar, and baking soda. Add the pineapple, including the fluid, and the eggs. Mix until thoroughly integrated. The resulting batter should be lumpy.
- Pour the batter into the baking dish and bake for 30 minutes. Do not allow the cake to cool before icing.
- In a medium saucepan, melt the butter over medium heat. Stir in the evaporated milk and bring the mixture to a boil.
- Once mixture is boiling, lower the heat. Add the coconut and cook for 10 minutes, stirring frequently.
- Add the walnuts or pecans, and then pour the icing over the top of the cake. Serve warm, or at room temperature.
For Cake:
For Icing:
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