Ingrédients pour Bayou Cake
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 cups all-purpose flour
- Baking Soda
- 1 teaspoon salt
- Crushed Pineapple
- ½ cup (1 stick) unsalted butter
- Evaporated Milk
- 1 teaspoon vanilla extract
- Sweetened Flaked Coconut
- Pecans
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Comment préparer Bayou Cake
- Preheat oven to 350°F (175°C). Grease and flour a 13 x 9-inch metal baking pan.
- In a large bowl, cream together the 1 ½ cups sugar and 3 large eggs until light and fluffy.
- In a separate bowl, whisk together the 2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the 1 (20 ounce) can of drained crushed pineapple.
- Pour batter into the prepared baking pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the coconut topping: In a small saucepan, combine ½ cup (1 stick) unsalted butter, 1 cup milk, and ½ cup granulated sugar.
- Bring to a gentle boil, then reduce heat and simmer for about 10 minutes, or until the sugar is dissolved and the sauce has slightly thickened.
- Remove from heat and stir in 1 teaspoon vanilla extract, 1 cup sweetened shredded coconut, and ½ cup chopped pecans.
- As soon as the cake comes out of the oven, immediately spread the warm coconut topping evenly over the top.
- Let the cake cool completely before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
202g
Fat
44g
Carbs
23g
