If you’re on the hunt for a delightful dessert that sings with tropical flair yet carries a subtle hint of spice, you’ve got to try this Cajun Pineapple Coconut Cake with Toasted Pecans Recipe. It’s a beautiful fusion of sweet crushed pineapple, rich coconut flakes, and crunchy toasted pecans, all brought together with a touch of Cajun warmth. This cake feels like a warm hug on a plate—moist, flavorful, and irresistibly inviting, perfect for sharing with friends or treating yourself during any season.
Ingredients You’ll Need
This Cajun Pineapple Coconut Cake with Toasted Pecans Recipe calls for ingredients that may be simple but play essential roles to build its unique character. Each one contributes to the cake’s moist texture, tropical sweetness, or that toasty, nutty finish we can’t get enough of.
- 2 1/2 cups gluten free 1-to-1 baking flour: Provides the perfect gluten-free base ensuring a tender crumb.
- 1 1/2 cups granulated sugar: Adds just the right amount of sweetness to balance the tangy pineapple.
- 1 1/2 teaspoon baking soda: Helps the cake rise and gives it a light, airy texture.
- 1/4 teaspoon salt: Enhances all the flavors, making the sweetness and spices shine.
- 1 20-ounce can crushed pineapple (undrained): Infuses the cake with juicy tropical tang and moisture.
- 2 large eggs: Bind the ingredients together for structure and richness.
- 1 stick salted butter: Adds flavor and contributes to a rich, moist crumb.
- 1/2 cup granulated sugar (for icing): Sweetens the luscious coconut and pecan topping.
- 1/2 cup brown sugar: Provides depth and caramel notes to the icing.
- 1 cup evaporated milk: Creates a creamy texture in the icing to drizzle over the cake.
- 1 1/4 cups sweetened coconut flakes: Lends tropical sweetness and chewy texture that’s delightful.
- 1 1/4 cups toasted chopped pecans: Offers a satisfying crunch and buttery undertone that contrasts the soft cake.
How to Make Cajun Pineapple Coconut Cake with Toasted Pecans Recipe
Step 1: Prepping Your Oven and Pan
Start by heating your oven to 350 degrees F. Meanwhile, take a 13 x 9 baking dish and grease it well—using either oil or butter—and then dust it lightly with gluten free flour. This simple step will ensure your cake comes out clean and ready to dazzle.
Step 2: Mixing Dry Ingredients
In a large bowl, combine your gluten free flour, granulated sugar, baking soda, and salt. Whisk these together with care, aiming to smooth out most of the lumps so the batter will blend perfectly later.
Step 3: Adding Pineapple and Eggs
Next, pour in the crushed pineapple—juice and all—along with the two eggs. Stir until the mixture is very well-combined; expect a thick, slightly textured batter that’s bursting with tropical goodness.
Step 4: Baking the Cake
Pour your luscious batter into the prepared baking dish and slide it into the oven. Let it bake for 25 to 35 minutes, or until a toothpick inserted comes out clean and the cake is beautifully browned on top. This is when the magic really starts to take shape.
Step 5: Creating the Icing
While the cake is nearing the finish line, it’s time to whip up the icing that makes this recipe truly shine. Combine the stick of butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, evaporated milk, coconut flakes, and toasted pecans in a medium pot over medium heat. Stir constantly as the mixture comes together and warms through, melding those flavors into a gorgeous, sticky glaze.
Step 6: Finishing Touch
When the cake is out of the oven and resting on a heat-safe surface, immediately pour the warm icing over it. Spread it evenly while the cake is still hot, letting the topping seep into every crevice. Allow the cake to cool for about 20 minutes before serving—this lets the flavors settle and ensures the icing sets just right.
How to Serve Cajun Pineapple Coconut Cake with Toasted Pecans Recipe
Garnishes
To make your Cajun Pineapple Coconut Cake with Toasted Pecans Recipe truly pop, sprinkle a few extra toasted pecans and a handful of coconut flakes on top just before serving. For a hint of fresh brightness, add some thinly sliced green onions or a little chopped fresh cilantro to tie back to the Cajun flair.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of whipped cream. For a more robust experience, serve it alongside a hot cup of coffee or a chilled glass of sweet iced tea to complement the sweetness and textures.
Creative Ways to Present
Give your presentation a tropical twist by serving slices on banana leaves or colorful plates. You might also layer the cake into individual dessert glasses with fresh pineapple chunks and coconut cream for an elegant parfait-style treat that’s sure to impress at gatherings.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Cajun Pineapple Coconut Cake with Toasted Pecans Recipe, cover the cake tightly and store it in the refrigerator for up to three days. This keeps the cake moist and lets the flavors continue to meld beautifully.
Freezing
You can freeze this cake by wrapping it securely in plastic wrap and then in aluminum foil. It should keep well for up to three months. When you’re ready to enjoy it, thaw overnight in the refrigerator and warm gently if desired before serving.
Reheating
To reheat, place a slice of the cake on a microwave-safe plate and heat for about 20-30 seconds until just warm. This helps revive the moist texture and softens the icing for a fresh-from-the-oven feel.
FAQs
Can I use regular flour instead of gluten free?
Absolutely, if gluten is not a concern, you can swap the gluten free baking flour with regular all-purpose flour. The texture and taste will still be just as delightful.
Is the cake very spicy because of the Cajun influence?
This Cajun Pineapple Coconut Cake with Toasted Pecans Recipe incorporates a subtle Cajun touch—more like a warm undertone rather than strong heat, so it’s perfect even if you don’t usually love spicy desserts.
Can I substitute the pecans with other nuts?
Yes, toasted walnuts or almonds would work well in this recipe, bringing their own unique crunch and flavor while keeping that nutty element in the cake.
How important is the evaporated milk for the icing?
Evaporated milk creates a creamy, smooth texture in the icing that is hard to replicate with substitutes. If you need an alternative, whole milk can work, but the icing may not be quite as rich.
Can this cake be made ahead for parties?
Definitely! This cake actually benefits from resting a few hours or even overnight in the fridge as it allows the flavors to deepen. Just make sure to cover it well to keep it moist and fresh.
Final Thoughts
I can’t recommend the Cajun Pineapple Coconut Cake with Toasted Pecans Recipe enough for those moments when you crave something different but comforting. Each bite offers a beautiful balance of sweet, nutty, and lightly spicy flavors that come together to create an unforgettable dessert. Give it a try, and I promise you’ll be reaching for seconds—and maybe even thirds!
Print
Cajun Pineapple Coconut Cake with Toasted Pecans Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This gluten-free Cajun Cake is a moist, flavorful dessert packed with crushed pineapple, toasted pecans, and sweetened coconut flakes. It’s topped with a rich, homemade icing that perfectly complements the cake’s tropical and nutty flavors. Perfect for gatherings, this cake combines a tender crumb with a luscious, sticky glaze for an irresistible treat.
Ingredients
Cake
- 2 1/2 cups gluten free 1-to-1 baking flour or gluten free all purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 20-ounce can crushed pineapple in heavy, undrained
- 2 large eggs
Icing
- 1 stick salted butter (8 tablespoons)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup evaporated milk
- 1 1/4 cups sweetened coconut flakes
- 1 1/4 cups toasted chopped pecans
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit to ensure it’s ready when your batter is mixed.
- Prepare baking dish: Grease and flour a 13 x 9-inch baking dish using oil or butter and some gluten free flour to prevent sticking.
- Mix dry ingredients: In a large bowl, combine the gluten free flour, granulated sugar, baking soda, and salt. Whisk until most lumps are removed for an even texture.
- Add wet ingredients: Stir in the undrained crushed pineapple and the large eggs into the dry mixture, mixing thoroughly until well combined. The batter will be thick.
- Pour batter: Transfer the thick batter into the prepared baking dish, spreading evenly.
- Bake cake: Bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean and the top is nicely browned.
- Prepare icing: In the last few minutes of baking, combine the butter, granulated sugar, brown sugar, evaporated milk, coconut flakes, and toasted pecans in a medium pot over medium heat. Stir constantly until all ingredients are melted and heated through.
- Remove cake and ice: Take the cake out of the oven and place on a heat-resistant surface. Immediately pour the hot icing evenly over the cake and spread to cover the entire surface.
- Cool and serve: Allow the cake to cool about 20 minutes so it’s warm but not too hot to serve. The cake stays moist from the pineapple juice and will be delicious slightly warm or at room temperature.
- Storage: Store any leftover cake covered in the refrigerator for up to three days to maintain freshness.
Notes
- Use gluten free 1-to-1 baking flour for best texture and rise.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
- This cake is moist due to the undrained crushed pineapple, so no additional liquids are needed.
- Serve warm or at room temperature for best flavor and texture.
- Store leftovers covered in the fridge up to 3 days; reheat slightly if desired.
