Coon Hunters Cake Recipe
Coon Hunters Cake Recipe is a moist, flavorful Southern dessert made with pineapple, coconut, warm spices, and nuts, topped with rich icing. Its dense, textured layers deliver a perfect balance of sweetness and spice. This classic, hearty cake remains a favourite for gatherings, celebrations, or simple family desserts, impressing every time.
Equipment
- Mixing bowls
- Wooden spoon or whisk
- 9×13 inch baking pan
- Small saucepan (for glaze)
- Spatula
- Cooling rack
Ingredients
For The Cake
- 3 cups all purpose flour
- 1 cup granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup chopped pecans or walnuts optional
- 1 cup shredded coconut
- 1 20-oz can crushed pineapple with juice, undrained
For The Icing
- ½ cup butter
- 1 ½ cups confectioners’ powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 8-oz package cream cheese, softened
- ½ cup chopped walnuts or pecans
Instructions
Heat The Oven
- Set your oven to 350°F (175°C). Lightly grease a 9×13-inch pan or give it a quick spray with cooking oil.
Combine The Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt until everything is well blended.
Add The Wet Ingredients And Fruit
- Pour in the oil, crack in the eggs, add the vanilla, shredded coconut, and the entire can of crushed pineapple juice included. Stir until the batter is smooth and no dry pockets remain.
Add The Nuts (If You Want Them)
- If you’re using pecans or walnuts, gently fold them into the batter with a spatula.
Bake The Cake
- Spread the batter evenly in the prepared pan. Bake for 40–45 minutes, or until the center springs back when lightly pressed or a toothpick comes out clean.
Make The Glaze Or Frosting
- Beat the softened butter and cream cheese together until smooth. Mix in the powdered sugar, milk, and vanilla, and keep beating until the mixture is creamy. Stir in the chopped nuts. If you want more of a glaze than a frosting, warm it gently in a small saucepan so it becomes pour able.
Finish And Serve
- Let the cake cool in the pan for about 10–15 minutes. Spread or pour the Icing over the warm cake so it melts into the top. Cut into squares and serve warm or after it cools completely.