Posted by: Pepper Thu, 4 Mar 2004, at 4:34 p.m.
" This cake was born on the bayou. It has a caramel pecan sauce that soaks into
the cake.. "
3 cups all-purpose flour
1 & 1/2 cups white sugar
2 teaspoons baking soda
1/4 teaspoon salt
1 (20 ounce) can crushed pineapple with juice
3/4 cup white sugar
3/4 cup evaporated milk
1/2 pound butter
1 cup chopped pecans
1 & 1/2 cups flaked coconut
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch
2 In a large bowl, sift together flour, 1 1/2 cup sugar, salt and baking soda.
Add eggs, pineapple and juice. Mix at low speed until well blended.
3 Pour batter into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees
C) for 30 to 35 minutes or until done. Have topping ready when cake is done.
4 To Make Topping: In a saucepan, combine milk, 3/4 cup sugar and butter. Bring
to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut
and combine. Remove from heat.
5 When cake comes out of the oven, Pour on the topping and carefully spread on
while cake is still hot.
Makes 1 - 9 x 13 pan