Ingredients:
Cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
1 can (20 oz) crushed pineapple (with juice)
Topping:
1 cup brown sugar, packed
1 cup unsalted butter
3/4 cup evaporated milk
1 cup chopped pecans
1 cup shredded coconut
1 teaspoon vanilla extract
Directions:
Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
Make the cake: In a large bowl, mix flour, granulated sugar, eggs, baking soda, salt, and crushed pineapple with its juice until well blended. Pour the batter into the prepared baking dish.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Make the topping: While the cake is baking, combine brown sugar, butter, and evaporated milk in a saucepan over medium heat. Bring to a boil and stir frequently for 5 minutes. Remove from heat and stir in pecans, coconut, and vanilla extract.
Finish the cake: Pour the hot topping over the warm cake as soon as it comes out of the oven. Spread evenly.
Cool the cake completely on a wire rack before serving. This cake is famously called “Do Nothing” because of its simple and straightforward method, resulting in a moist, flavorful cake with a rich, gooey topping.
