Tender, moist pineapple cake topped with a luscious cooked coconut and pecan frosting and granished with a sprinkling of toasted coconut.

Cajun Cake

1 (15 1/4-ounce) can crushed pineapple

1/2 cup butter, softened

1 1/2 cups granulated sugar

2 large eggs

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup butter

1/2 cup granulated sugar

1/3 cup evaporated milk

1/2 cup flaked coconut

1/2 cup chopped pecans

1/2 teaspoon vanilla extract

Toasted flaked coconut (optional)

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan; set aside.
2. Drain pineapple, reserving 1/2 cup juice. Set aside.
3. Cream 1/2 cup softened butter; gradually add 1 1/2 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
4. Combine flour, baking powder, soda and salt; add to creamed mixture alternately with reserved pineapple juice, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in crushed pineapple.
5. Pour batter into prepared bundt pan and bake for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; remove from pan and place on serving plate.
6. Combine 1/4 cup butter, 1/2 cup sugar, evaporated milk, coconut and pecans in a small saucepan. Bring to a boil; reduce heat and simmer 3 minutes. Remove from heat and stir in vanilla. Spoon on top of warm cake. Cool. Sprinkle with toasted coconut, if desired.

Makes 10 to 12 servings.