Cajun Cake

I won't often post recipes on this blog, but Mr. Wiley did read off the instructions for the cake he served as dessert during my visit. It's Cajun cake, a Southern standard, though I don't know why pineapple and coconut is considered particularly Cajun. It was good with coffee.

Here it is, pretty much as he read it to me, loudly, from the kitchen.


20 oz can crushed pineapple
A stick and a half of butter, softened (he said margarine but I don't touch the stuff - ed.)
1 1/2 cups sugar
2 eggs slightly beaten
2 cups all purpose flour
1/2 teaspoon baking soda
2 teaspoons baking powder
another 1/2 cup of sugar
8 ounces evaporated milk
cup of pecans
cup of coconut

Drain the pineapple and keep the juice.

Cream 1/2 cup soft butter and 1 1/2 cup sugar. Add eggs and beat.

Mix flour, baking soda, baking powder and a pinch of salt. Mix this in with the butter, sugar and eggs. Mix in 1/2 cup of the pineapple juice. Mix in the crushed pineapple.

Pour into a buttered cake pan and bake for 30 minutes or "until it's done" at 350. (It takes longer - closer to 45 minutes or an hour - but keep an eye on it - ed.)

Cook 1/4 cup of butter, 1/2 cup of sugar, the evaporated milk, pecans and coconut in a pan until it just boils. Add a little vanilla and spoon it all over the cake when done. let it cool and eat.