Do Nothing Cake (Pineapple Cake With Coconut Topping)

Course: Dessert

Servings:

Author: Maria Jose Martin

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Ingredients

CAKE:
2 cups Plain flour
2 tsp Baking soda
2 cups Sugar - refer notes
2 Eggs
1/2 tsp Vanilla extract
2 tins of 234 gms each Canned pineapple
FROSTING:
1 stick Unsalted butter 113 gms
3/4 cup Evaporated milk
1 cup Sugar refer notes
1 cup Chopped nuts refer notes
1 cup Coconut (unsweetened) shredded

Instructions

CAKE:
Preheat oven to 175 C, 10 mins before baking.
Reserve the liquid from one of the pineapple cans and discard the liquid from the other. Crush together the pineapple pieces with the reserved liquid in a food processor, till it's in a pulp form.
Combine crushed pineapple, sugar, vanilla extract and eggs, till it's mixed well. Add flour and baking soda. Gently mix till it becomes a smooth batter.
Grease a 9x13 inch (23x33 cm) pan with oil. Pour the batter into into oiled tin. Bake at 350 F (175 C) oven for 30 - 40 minutes (refer notes) or until center of the cake is done.
While cake is still hot, poke it with a skewer to help frosting soak into cake. Immediately pour frosting over it. Let the cake rest for an hour for the icing to completely soak it.
FROSTING:
Cook butter, evaporated milk and sugar until thickened, about 5 minutes, stirring often. Add nuts and coconut.

Notes

I used only 1 cup sugar for the cake batter, instead of 2 cups.
I used chopped walnuts for this recipe and I used only 1/2 cup (measured after chopping). You can use any nuts of your choice.
I used 1 cup sugar for icing and felt it was a bit too sweet. Next time, I might use only 2/3 - 3/4 cup of sugar for icing.
My cake was ready in 20-25 mins, so keep a close watch after 20 mins.
Can be kept at room temp for a day, for longer storage refrigerate in an airtight container. While serving, MW for 15-20 seconds.