God Bless America Cake
When something really good happens to Husband, he’ll often proclaim, “God bless America!” Which is kinda funny because Husband is Canadian. This special declaration is usually reserved for things he finds particularly outstanding. He’s even shouted this during the throes of passion a time or two {giggle}. I guess he just really likes life here in the good ol’ U.S. of A.
So when I made this cake today and tasted the icing, I sounded just like Husband because the first thing out of my mouth was, “God bless America, that’s good.” I mean, seriously, I just stood there for a while resting against the counter shaking my head because I needed a moment to compose myself. And I kept saying it over and over. God bless America. God bless America. God bless AMERICA!
I’d asked on the Facebook page the other day what sort of sweet treats y’all were hungry for because I was looking for ideas for something to cook over the weekend. Someone suggested Cajun Cake. Well, I’d never heard of a Cajun Cake so I googled it and found this recipe which looked amazing so I decided to try it.
I made a few changes to the cake recipe but since I’d never made icing like this, I decided to make it almost exactly like it was written. And I’m glad I did. I am SO glad I did.
Also? I’m calling this God Bless America Cake. For all my brothers on the Bayou, you’ll have to forgive me for giving your cake a nickname, but God bless America, I can’t help it!
God Bless America Cake {aka Cajun Cake}
recipe adapted from Our Krazy Kitchen's Cajun Cake
For the cake:
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1/4 cup vegetable oil
1 20-ounce can crushed pineapple, with juice
1 cup sugar
1/2 cup brown sugar
For the icing:
1 12-ounce can evaporated milk
1 cup (2 sticks) butter
1 1/2 cups sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 cups sweetened, flaked coconut*
1 cup chopped pecans
Make the cake:
Spray a 13x9 baking pan with cooking spray; set aside. Mix together flour, baking soda and salt; set aside.
Cream together eggs, vegetable oil, pineapple (with juice from can), sugar and brown sugar. Mix in flour mixture until all ingredients are well combined. Pour batter into baking pan and bake at 350 degrees for 25-30 minutes or until golden brown and toothpick inserted in middle comes out clean. While cake is baking, prepare the icing.
Prepare the icing:
Heat evaporated milk, butter, sugar and salt in a medium-size saucepan over medium heat until boiling; stirring frequently.
Reduce heat to medium-low and boil mixture for 12-15 minutes or until a light caramel color; stirring occasionally. Remove from heat and stir in vanilla, coconut and pecans. Let icing cool 5 minutes then spread over warm cake. Rest cake, uncovered, 2 hours before serving.
To store, cover and set at room temperature – cake does not need to be refrigerated.
*I used a 7-ounce bag of coconut which physically measured 2 cups for me though the manufacturer states on the package the bag contains 2 2/3 cups.
This recipe was featured at the Weekend Potluck!
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PRINTABLE RECIPE
