As the old saying goes, “Let them eat cake!” And, thanks to Patty Millay and today’s news What’s cooking? recipe, you can let them eat cake without having to do much to make it possible. This cake is quick and easy and delicious. I mean, for my money, you can’t go wrong with a cake recipe that contains coconut. And this one serves it, here’s Patty’s recipe for Do Nothing Cake!
It’s hot outside and no one wants to bake a big, difficult cake… so we’re not going to! This is a do nothing cake! You don’t even need your blender to put this one together. You probably have most of these ingredients in your kitchen right now and it only takes 30 minutes to make!
DO NOTHING CAKE
2 cups all purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
2 cups white granulated sugar
1 teaspoon vanilla extract
1 20 ounces crushed pineapple with juice (do not drain)
1 stick of butter or 8 tablespoons or 1/2 cup
1 Chopped off white granulated sugar
3/4 Chopped off evaporated milk
1 Chopped off chopped nuts (pecans or walnuts)
1 Chopped off grated coconut
Whisk together flour, baking soda, salt and sugar. Add eggs, vanilla extract and pineapple. Stir with a spoon to combine all the ingredients. Spray a 9×13 baking dish with cooking spray and add batter. Bake in preheated 350 degree oven for 30-35 minutes until center tests done. Make the frosting below and poke holes in the hot cake with a wooden spoon.
Bring the butter, sugar and milk to a boil in a saucepan over the stove. Cook and stir for about 3 minutes. Remove from the heat and stir in the walnuts and coconut. Pour over hot cake.
**Additional Notes from Patty**
The original recipe calls for 2 cups of sugar in the cake. Patty only uses 1 cup and the cake is still very sweet. She also makes her frosting with 1 1/2 cups of coconut instead of just one.