Cajun Cake



For the topping:


Preheat oven to 175°C. Grease and flour a  22x33 cm pan.

In a large bowl, sift together flour, 1 1/2 cup sugar, salt, baking powder baking soda.

Add the eggs, butter, pineapple and juice. Mix at low speed until well blended.

Pour batter into prepared pan and bake for 30 to 35 minutes or until done. (Have the topping ready for when cake is done).

For the topping:

In a saucepan, combine milk, 3/4 cup sugar and butter. Bring to a boil and cook for 2 minutes, stirring constantly.

Add the pecans and coconut and combine (we also added 1 tsp coconut extract). Remove from heat.

When the cake comes out of the oven, Pour on the topping and carefully spread on while cake is still hot.