DO NOTHING CAKE

Oct 12

2 min read

You've got to love a name like this! This recipe hails from the southern states of America. I love how recipes reflect a place's history, and yet there are commonalities across so many cultures. This cake is best eaten as a pudding, and makes a great dessert to take as a plate. The topping is sticky and delicious, especially when served with a scoop of vanilla ice cream!

Ingredients:

2 cups plain flour

1 x 440g tin crushed pineapple, undrained

1 cup white sugar

2 eggs

1 tsp vanilla extract

1 tsp baking soda

1/2 tsp salt

Topping

125g butter

1 cup evaporated milk

1/2 cup white sugar

2 cups coconut thread

1 cup pecans (or walnuts), chopped

1/2 tsp salt

Method:

Preheat the oven to 180°C. Grease a 20x30cm baking tin and line with baking paper.
In a large bowl, combine the flour, pineapple (with the juice), sugar, eggs, vanilla, baking soda and salt, and stir until well combined.
Pour the batter into the baking tin and bake for about 35-40 minutes or until a skewer inserted in the middle comes out clean.
While the cake is baking, make the topping. In a small pot, combine the butter, evaporated milk and sugar. Cook over a medium heat for about 3 minutes, or until the butter has melted and the sugar has dissolved.
Remove from the heat and stir in the coconut, nuts and salt.
Once the cake comes out of the oven, use a chopstick to poke holes all over the cake. While the cake is still warm, pour the topping over the cake and use a spoon to spread it evenly over the top.
Serve warm or cooled.