Do Nothing Cake
This Do Nothing Cake is a moist pineapple cake topped with a luscious coconut-nut icing. A true classic that’s simple to make yet always impresses.
Ingredients
For the Cake:
- 1 cup sugar
- 2 cups all-purpose flour
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 16 ounces crushed pineapple undrained
For the Icing:
- ½ cup unsalted butter
- 1 cup sugar
- ¾ cup evaporated milk
- 1 cup shredded coconut
- 1 cup chopped nuts pecans or walnuts
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a large bowl, combine sugar, flour, eggs, baking soda, and vanilla.
- Stir in undrained pineapple until fully combined.
- Pour batter into pan and bake for 40–45 minutes, or until golden and a toothpick comes out clean.
- While cake bakes, combine butter, sugar, and evaporated milk in a saucepan. Bring to a boil, stirring constantly, and boil for 4–5 minutes.
- Remove from heat; stir in coconut, nuts, and vanilla.
- Pour hot icing over warm cake and spread evenly.
- Let cool completely before slicing.
Notes
- Use fresh pineapple for a brighter flavor.
- Toast nuts before adding to icing for extra crunch.
- This cake tastes even better the next day as the icing soaks in.