Cajun Cake

Directions

1. 1
   Drain
2. 2
   pineapple,
3. 3
   reserving
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   1/2 cup juice.
5. 5
   Set aside. Cream 1/2 cup softened butter;
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   gradually add 1 1/2 cups sugar, beating well at medium speed of an electric mixer.
7. 7
   Add eggs, 1 at a time, beating
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   well
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   after
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    each addition.
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    Combine flour, baking powder, soda and salt; add to creamed mixture alternately with reserved juice,
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    beginning
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    and
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    ending with flour mixture.
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    Mix just until
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    blended
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    after
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    each
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    addition.
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    Stir in crushed pineapple.
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    Pour batter
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    into
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    a
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    greased
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    and
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    floured 10-inch Bundt pan.
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    Bake at 350°
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    for 50 to 55 minutes or until a wooden pick inserted in
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    center comes out clean.
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    Cool in pan 10 minutes;
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    remove from
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    pan
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    and
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    place
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    on
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    serving
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    plate. Combine 1/4 cup
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    butter,
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    sugar,
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    evaporated
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    milk, coconut and pecans in a small saucepan.
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    Bring
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    to
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    a boil; reduce heat and simmer 3 minutes.
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    Stir in vanilla.
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    Spoon on top of warm cake. Cool.
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    Sprinkle with toasted coconut and garnish with pineapple slices and leaves if desired.
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    Yields 1 (10-inch) cake.