Do Nothing Cake

Ingredients

For the Cake:

2 cups sugar
2 cups flour
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
16 ounces crushed pineapple, undrained

For the Icing:

1/2 cup butter
1 cup sugar
3/4 cup evaporated milk
1 cup coconut
1 cup nuts
1 teaspoon vanilla

Instructions

Preparing the Cake:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Mix Dry Ingredients: In a large mixing bowl, combine the sugar, flour, and baking soda.
Add Wet Ingredients: Add the eggs, vanilla, and undrained crushed pineapple to the dry ingredients. Mix until well combined. The batter will be thick and slightly chunky due to the pineapple.
Bake the Cake: Pour the batter into the prepared baking pan. Spread it out evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan while you prepare the icing.

Preparing the Icing:

Combine Ingredients: In a medium saucepan, combine the butter, sugar, and evaporated milk. Cook over medium heat, stirring constantly, until the mixture begins to boil.
Boil and Thicken: Continue to boil for about 5 minutes, stirring constantly, until the mixture thickens slightly.
Add Coconut and Nuts: Remove from heat and stir in the coconut, nuts, and vanilla.
Spread the Icing: While the cake is still warm, pour the icing over the top and spread it evenly. The icing will soak into the cake, making it even more moist and delicious.

Cook’s Notes

Nuts and Coconut: You can use any nuts you prefer, such as pecans or walnuts. If you are allergic to nuts or prefer not to use them, you can omit them.
Crushed Pineapple: Do not drain the pineapple; the juice is essential for the cake’s moisture.
Evaporated Milk Substitute: If you don’t have evaporated milk, you can use regular milk, but the icing may be slightly less rich and creamy.

Variations

Lemon Zest: Add a teaspoon of lemon zest to the batter for a citrusy twist.
Cream Cheese Icing: Instead of the traditional icing, top the cake with a cream cheese frosting for a tangy contrast.
Toasted Coconut: Toast the coconut before adding it to the icing for a deeper flavor.

Frequently Asked Questions (FAQs)

Why is it called Do Nothing Cake?
- The name comes from the simplicity of the recipe. You don’t need to do much to create this delicious cake – no special techniques, no complex ingredients, just mix, bake, and enjoy.
Can I make this cake ahead of time?
- Yes, you can make the cake a day or two in advance. It actually tastes better the next day as the flavors meld together.
How should I store the cake?
- Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week.
Can I freeze the cake?
- Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Can I use fresh pineapple instead of canned?
- Yes, you can use fresh pineapple, but make sure to crush it and include the juice. You may need to add a bit of extra liquid if the pineapple is not as juicy as canned.

The Do Nothing Cake is a delightful, no-fuss dessert that brings together the sweet, tropical flavors of pineapple and coconut with a rich, nutty icing. Perfect for any occasion, this cake is easy to make and sure to please everyone. Whether you’re new to baking or just looking for a quick and delicious treat, this recipe is a must-try. Enjoy the simplicity and wonderful taste of this classic cake. Happy baking!