Cajuns love coconut, and the Ancel coconut cake makes appearances at cake bingos, birthday parties, and bake sales all over south Louisiana. Most often, it takes the form of a simple sheet cake, topped while warm with an entire can of Ancel grated coconut in heavy syrup. That’s the whole recipe: bake a cake, open can, spread coconut & syrup on top. So simple, the recipe doesn’t appear in many cookbooks, and if I had to guess, it probably originated on the label of a can or package. How common is this tooth-achingly sweet cake? Heck, I’m not even the first person to blog about it. Surely, this simple cake exists all over the country, but for whatever reason, it is entrenched in south LA, beloved and baked often.