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Do Nothing Cake (Pineapple Cake With Coconut Topping)

Course: Dessert
Servings: 16
Author: Maria Jose Martin
Print Recipe

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.