Cajun Cake - cooking recipe

Ingredients

1 (15 1/4 oz.) can crushed pineapple
1/2 c. butter or margarine, softened
1 1/2 c. sugar
2 eggs
2 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 c. butter or margarine
1/2 c. sugar
1/3 c. evaporated milk
1/2 c. flaked coconut
1/2 c. chopped pecans
1/2 tsp. vanilla
toasted flaked coconut
pineapple slices
fresh pineapple leaves

Preparation

Drain
pineapple,
reserving
1/2 cup juice.
Set aside. Cream 1/2 cup softened butter;
gradually add 1 1/2 cups sugar, beating well at medium speed of an electric mixer.
Add eggs, 1 at a time, beating
well
after
each addition.
Combine flour, baking powder, soda and salt; add to creamed mixture alternately with reserved juice,
beginning
and
ending with flour mixture.
Mix just until
blended
after
each
addition.
Stir in crushed pineapple.
Pour batter
into
a
greased
and
floured 10-inch Bundt pan.
Bake at 350\u00b0
for 50 to 55 minutes or until a wooden pick inserted in
center comes out clean.
Cool in pan 10 minutes;
remove from
pan
and
place
on
serving
plate. Combine 1/4 cup
butter,
sugar,
evaporated
milk, coconut and pecans in a small saucepan.
Bring
to
a boil; reduce heat and simmer 3 minutes.
Stir in vanilla.
Spoon on top of warm cake. Cool.
Sprinkle with toasted coconut and garnish with pineapple slices and leaves if desired.
Yields 1 (10-inch) cake.