February 24, 2014

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 made with crushed pineapple with a caramel pecan coconut icing.


'God Bless America' Cake made with crushed pineapple with a caramel pecan coconut icing.

God Bless America Cake {aka 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 1/4 cups 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.

Recipe adapted from Our Krazy Kitchen's Cajun Cake


PRINTABLE RECIPE


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27 comments:

  1. Up North in Michigan we use this icing on German Chocolate Cake. I also put it Oatmeal Cake and Apple Cake - so luscious! It's often called German Icing or more generic, Coconut Pecan Icing. I believe the reference is more to the Pennsylvania Dutch/Amish rather than the European Germany. Wherever it came from, I agree, it is outstanding!
    Love your blog, it's one of the few that I check regularly. My recipe box is beginning to look more like it belongs to you than to me. LOL

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    1. It's totally a German Chocolate Cake frosting! That's the first thing that came to mind when I read the ingredients. I can't wait to put this on other yummy treats! Or just make some more so I can stand at the counter and eat it out of the pan!

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    2. If you really look into it, I believe a man with the last name of German worked for the Baker company and developed the chocolate and it was called German's chocolate. Somewhere along the line, the 's was dropped.

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  2. p.s. Love the recipes. I pin just about every one!

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  3. I've made this cake for years and call it "Granny Cake". Don't know the reasoning behind that but I love God Bless America Cake better!!!

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  4. Completely amazing- my MIL asked what it was called before eating it and made a funny face- then when she ate a bite, she just nodded her head and said God Bless America that's good- and then just nodded and understood the name:) thanks for sharing!

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    1. Haha! That's awesome! Glad y'all liked it!

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  5. This cake look's amazingly delicious, the icing remind's me so much of German Chocolate cake with the coconut pecan icing! The German Chocolate happen's to be one of my favorite's, so I know no one will have to twist my arm to try it, I could probably eat the WHOLE darn thing! lol I just want you to know that I think your web site is really a BIG HIT with me! You are a very personable hostess on here, your beautiful smile seem's to just draw you here like magic. Keep up the GREAT work, i'll be here as long as you are!!!!

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  6. Really??? Holy crappp!!! I WILL eat the whole damn thing when I make it...your stuff ROCKS!!! I love ya!!!

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  7. Should this icing thicken before it is poured over the cake? I cooked mine the listed time, but it was still quite liquid. I'm guessing I should have continued to cook it until it set up - could you add a temperature or other direction to indicate what thing should look like when the icing is done?

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    1. No, it's pretty thin when you pour it on. It will set as it cools on the cake. As long as you boiled it 12-15 minutes you should be good to go!

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  8. My Mom has made this for years. She calls it "Doodle Cake". No clue why, but it's amazing with a glass of cold milk. :)

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  9. This looks so moist and delicious. The frosting is familiar but I have only had it on chocolate cakes. I cannot wait to try this out. PS: I poked around your blog while I was here, I love it :)

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    1. it stays moist a long time--not sure HOW long...it doesn't last long enough to see. ;)

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  10. I made this cake for my Dad's Birthday this weekend, German Chocolate cake is his favorite, but I wanted to mix it up a little bit. The cake was super moist and very delicious. However the icing wouldn't thicken for me. Ended up more like a "Poke Cake" but still tasted lovely. My aunt suggested to me to add 3 egg yolks to the icing recipe to thicken it up.

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  11. OMG this sounds like a sweetness overdose! What a way to go though!
    God Bless America today and every day!
    Pinning it!!

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  12. German Chocolate Cake isn't very honoring on Veterans Day.

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  13. I love this cake! This is the first cake I've made from scratch and it turned out perfectly. I didn't have pecans, so I used walnuts instead. My hubby loves it even more than I do...he had it at breakfast and lunch! Thanks for sharing this recipe with us!

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  14. I was going to make your Preacher Cake (had it pinned for months), but then I saw this cake. With coconut pecan frosting? God Bless America! I can't wait to taste it!

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  15. I was wondering if when you said to mix the flour, baking soda and salt is that just whisking it together or do you sift it together? I saw this cake on Pinterest and was like OMG I have got to get this recipe. Thank you for your response.

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    1. Just mix it together as best you can. Use a whisk, spoon, fork, elbow, etc. :)

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  16. I grew up eating Cajun cake. We would have it for special occasions and was always cooked in 9x13 pan. Yours looks a lot like it but mommas cake was a lot thicker/taller than this. The icing is so rich you need more cake to icing ratio.

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  17. This looks absolutely delicious and I will definitely be making it!! I just have two questions, is it possible to use less butter in the icing? Also, how long should I wait after taking the cake out of the oven to spread the icing on it? Thanks!!

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    1. I wouldn't try to make this with less butter, no. You put this on the cake when it's still warm. I start cooking the icing when I take the cake out and the timing works out perfectly!

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  18. Just made this cake this past week. It was delicious.

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  19. This looks amazing! Thanks for posting it!

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Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy

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