Ever hear of Do Nothing Cake? This fabulously retro pineapple cake with a sticky coconut and pecan topping is incredibly delicious and so easy to make. A super moist old fashioned cake that deserves to popular again!
20oz(435g) crushed pineapple in juice (do not drain)
1 ½cups(300g) sugar white granulated or caster (superfine)
2tspvanilla bean paste or extract
2eggsmedium
2tspbaking soda
2cups(250g) flour all-purpose flour / plain flour
For the Frosting
¾cup(190g) evaporated milk (full-fat)
½cup(113g) unsalted butter
1tspvanilla bean pasteor extract
1cup(200g) white granulated sugar
1cup(135g) finely chopped nuts (pecans, walnuts or mixed nuts)
1cup(90g) shredded coconut *see note 1
generous pinch salt
Instructions
PREPARE THE CAKE
Preheat the oven to 350°F (180°C). Line a 9x13 cake pan with baking paper or a reusable liner and mist with cake release spray.
Add the crushed pineapple, sugar, vanilla and eggs in a large mixing bowl. Stir well to combine.
20 oz (435g) crushed pineapple in juice, 1 ½ cups (300g) sugar, 2 tsp vanilla bean paste, 2 eggs
Stir in the baking soda – the batter will start to fizz and will visibly grow in size (always fun if you are baking with kids).
2 tsp baking soda
Add the flour and stir well to combine until no streaks remain.
2 cups (250g) flour
Pour the batter into a lined 9x13 cake pan, level and bake for 30-35 minutes. The cake should feel springy to the touch and a toothpick inserted in the middle should come out clean.
MAKE THE FROSTING
Prepare the frosting while the cake is in the oven. Place the evaporated milk, sugar, butter and vanilla in a saucepan. Stir over medium heat until the mixture starts to simmer then take off the stove.
¾ cup (190g) evaporated milk, ½ cup (113g) unsalted butter, 1 cup (200g) white granulated sugar, 1 tsp vanilla bean paste
Stir in the nuts and shredded coconut and add a generous pinch of salt, to taste.
1 cup (135g) finely chopped nuts, 1 cup (90g) shredded coconut, generous pinch salt
FROST THE CAKE
Use a chopstick to poke holes over the entire cake. Add the frosting and spread it to cover the cake. Leave the cake to cool for a couple of hours before slicing. Share and enjoy!
Video
Notes
You can toast the shredded coconut in a pan over medium low heat before adding to the frosting. Stir constantly to avoid it burning and cook until it turns golden.
RECIPE NOTES
Store the cake in a covered container away from direct heat for up to four days. You can also store the cake in the refrigerator but it tastes best at room temperature.
Allow the cake to cool down completely before serving if you want neat slices.
The cake does contain a lot of sugar (even though I have actually reduced the amount) but believe me when I say it doesn't taste overwhelmingly sweet. This cake feeds a crowd after all and you will get least 16 squares if not more, depending on how generously you slice it.
Although pineapple is a main ingredient in this cake the overall taste is not of pineapple.