Do Nothing Cake

Get ready for the most ironically named dessert ever! This “Do Nothing” Cake actually does everything right – with its incredibly moist pineapple-studded base and a to-die-for butter-condensed milk frosting that melts right into the warm cake.

What makes this vintage cake truly special is how the warm frosting transforms as it meets the cake, creating pockets of creamy goodness while toasted coconut and pecans add the perfect textural contrast. Trust me, one bite and you’ll understand why this effortless masterpiece has stood the test of time.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 20 ounces crushed pineapple with juice
• Cooking spray for greasing

For the Frosting:

• ½ cup unsweetened shredded coconut
• 1 cup (2 sticks) unsalted butter, room temperature
• 14 ounces sweetened condensed milk, room temperature
• 2 tablespoons chopped pecans

Steps

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and spread coconut in an even layer. Toast for 4 minutes, watching carefully as coconut can burn quickly. Look for light golden edges as your indicator. Remove and cool completely.
2. In a large mixing bowl, combine 2 cups sugar, 2 cups flour, 2 eggs, 1 teaspoon baking soda, 1 teaspoon vanilla, and 20 ounces undrained crushed pineapple. Mix with a spoon until well combined – the mixture will be lumpy from the pineapple pieces, which is exactly what you want.
3. Spray a 9×13-inch baking dish with cooking spray. Pour batter evenly into pan. Bake at 350°F (175°C) for 35-40 minutes. Test doneness by inserting a toothpick in the center – it should come out clean with perhaps a few moist crumbs.
4. While the cake bakes, prepare the frosting. In a medium bowl, combine room temperature butter and sweetened condensed milk. Beat with an electric mixer on medium speed for 8 minutes until silky smooth. The mixture should be pale and fluffy – don’t rush this step!
5. While cake is still warm, spread frosting evenly over the surface. The warm cake will cause the frosting to slightly melt and seep into the cake – this is exactly what creates that signature moisture!
6. Sprinkle toasted coconut evenly over the frosting, followed by the chopped pecans. Serve warm or cold – it’s delicious either way!

Smart Swaps

• Use crushed fresh pineapple (drain slightly) instead of canned for brighter flavor
• Substitute chopped walnuts for pecans (same amount)
• Try light coconut milk + 3 tablespoons cornstarch instead of condensed milk for a lighter option

Make It Diabetes-Friendly

• Replace sugar with 1½ cups allulose (reduces carbs by 32g per serving)
• Use sugar-free condensed milk substitute: combine 1 cup heavy cream with ½ cup sugar substitute
• Cut into 18 smaller squares instead of 15 to reduce carb load per serving
• Serve with protein to help moderate blood sugar response

Pro Tips

• Room temperature eggs will incorporate better into batter
• Don’t overbake – remove when a few moist crumbs still cling to toothpick
• Store leftovers covered in refrigerator for up to 5 days