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Louisiana Creole Cake

Uncle George Bishop was an engineer for the railroad. He traveled around a good bit. He also liked to take hunting and fishing trips. Once while he was in Louisiana, he stayed with a Cajun family there, and brought back this recipe as a gift from the lady of the house. Miss Nellie and Miss Daisy made the cake, and it became an instant hit.

photography lynne harty
photography lynne harty


  • 2 cups sugar
  • 2 eggs
  • 1/2 cup canola oil
  • 1/2 cup buttermilk
  • 2 cups unbleached all-purpose flour
  • 2 tablespoons cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup boiling water


  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup light brown sugar (packed)
  • 1 cup coconut
  • 1/2 cup evaporated milk
  • 1 cup pecans, chopped


  1. Preheat the oven to 325° F.
  2. In large mixing bowl, whisk together the sugar, eggs, oil, and buttermilk. Fold in the dry ingredients: flour, cocoa, baking soda, and salt. Add the vanilla and boiling water. Blend all of the ingredients together.
  3. Pour the batter into a 9-by-13 inch glass baking dish. Do not grease the dish. Bake for 35 to 40 minutes.
  4. Place the first four topping ingredients into a small bowl, and mix together well. Spread the topping on the cake as soon as it comes out of the oven. Sprinkle with pecans. 
  5. Return the cake to the oven for another 15 minutes, or until the topping is brown. Cut into squares in the pan, and serve.


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Thanksgiving Order Notice

Plan ahead for the best experience with the tips below:

🦃 If you would like delivery during the week of Thanksgiving we highly recommend selecting FedEx Overnight shipping at checkout to ensure delivery by Wednesday before Thanksgiving.

🦃 Plan for 6 hours to defrost at room temperature. Do not store or defrost cakes in the fridge as it will dry them out.

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