Pineapple and Coconut Cajun Cake

Diana Rattray
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 24 servings
Nutrition Facts (per serving)
212 Calories
10g Fat
29g Carbs
3g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 212
% Daily Value*
Total Fat 10g 13%
Saturated Fat 4g 22%
Cholesterol 50mg 17%
Sodium 162mg 7%
Total Carbohydrate 29g 10%
Dietary Fiber 1g 5%
Protein 3g
Calcium 42mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This popular old-fashioned Cajun cake is an easy one-layer pineapple cake finished with a coconut and pecan topping. It's a moist and delicious dessert, perfect for a potluck, book club meeting, or morning coffee gathering. The flavors might be tropical, but it's a Louisiana cake through and through!

Feel free to use walnuts for the topping of the cake instead of pecans.


  • 2 large eggs
  • 1 large can (20 ounces) crushed pineapple (undrained)
  • 2 cups all-purpose flour
  • 1 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon baking soda​
  • For the Topping:
  • 1 stick butter (4 ounces)
  • 1 cup granulated sugar
  • 3/4 cup evaporated milk
  • 1 teaspoon vanilla
  • 1 cup flaked coconut
  • 1 cup chopped pecans

Steps to Make It

  1. Heat the oven to 350 F.

  2. Grease and flour a 9-by-13-by-2-inch baking pan.

  3. In a mixing bowl with an electric mixer, beat the eggs with the pineapple until well blended.

  4. In another bowl, combine the flour, sugar, salt, and baking soda. Whisk or stir the dry ingredients to blend thoroughly.

  5. Stir the dry ingredients into the first mixture; blend well.

  6. Spread the batter in the prepared pan and bake in the preheated oven for about 30 minutes, or until a wooden toothpick inserted in the center comes out clean.

  7. Make topping (below) while the cake is baking.


  1. In a saucepan over medium heat, combine the butter, granulated sugar, and evaporated milk; bring to a boil. Reduce the heat to low and boil gently for 10 minutes.

  2. Remove the saucepan from the heat and stir in the vanilla, coconut, and pecans.

  3. Spread the topping mixture over the hot cake.