It’s not often that I see a food posting on some social networking thing and immediately run off to make it.
But, that’s kinda, sorta, exactly what happened here.
Food.Com shared a photo of a “Do Nothing” Cake. And. if you know my baking skills, that sounded right up my alley.
Here’s the thing – the recipe is stupid simple. So whether you do the original from them (click on the name to follow their link) or try my Gluten-Free version – you aren’t going to have a lot of time or effort invested in it… so, in that sense, it’s definitely a doer.
And, if the STUFF-MY-FACE-TIL-I-HIT-A-SUGAR-OVERDOSE actions of earlier this evening are any indication, anyone you make this for will think you hung the moon, or name a street after you, or lay beds of roses at your feet.
Seriously, it’s that good.
Pineapple Cake with
Seriously Gooey Topping
Serves 1, go make your own. Actually, it will generously serve 8
For the cake:
2 Cups Gluten Free Baking Mix
1 Egg White
2 – 8 ounce Cans Crushed Pineapple
1 1/2 Teaspoons Baking Soda
1 Teaspoon Vanilla Paste (or Extract)
2 Cups Sugar
1/2 Teaspoon Ground Nutmeg
For the Topping:
1 Cup Sugar
1 Cup Unsweetened Coconut Milk (the canned type, not the daily dairy alternative)
1/4 Cup Coconut Oil, plus 1 Tablespoon for greasing the pan
1 Cup Grated Coconut
1/2 Cup Chopped Pecans
1/2 Teaspoon Vanilla
1/4 Teaspoon Salt
11x9x2″ Baking Pan
Large Mixing Bowl
Tin Foil for Tenting
Medium Sauce Pan
Preheat the Oven to 350
For the Cake:
Strain 1 can of the pineapple, leave the other full juice
Mix all the cake ingredients into the large mixing bowl and stir well to incorporate and eliminate all lumps
Grease the baking pan with the oil
Pour in the batter, dust the top with nutmeg, and place in the oven
Place a tin foil tent over the cake to reduce over browning
Bake at 350 for 45 to 50 minutes. (This is based on my particular elevation. You’ll need to start watching it at 30 minutes. The cake is done when the center of the cake is firm and set.)
As soon as the cake comes out of the oven, pour all of the icing (See below for those instructions) over the cake and allow it to soak in.
Cool to room temperature before serving.
For the Icing:
Over high heat, bring the coconut oil, coconut milk, and sugar to a boil
Reduce to medium , add the coconut and pecans, and allow to reduce by 1/3
Once it has thickened, set it off the heat and wait for the cake to be ready.
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