DO NOTHING CAKE

Recipe tested and photo: Rina Kleinhans
This is truly a lovely cake, the longe it stands, the better, it stays very moist.

• 2 cups sugar
• 2 cups cake flour ( I have used 1 cup self raising and 1 cup normal flour)
• 2 eggs
• 2 teaspoons baking soda
• ½ teaspoon vanilla essence
• 2.5 cups crushed pineapple, undrained
• Frosting:
• ½ cup butter
• 1 cup sugar
• ¾ cup evaporated milk
• 1 cup coconut
• 1 cup nuts
• 1 teaspoon vanilla essence
• Place first 6 ingredients in a bowl and mix until blended with spoon, don’t over mix.
• Pour into 13 x 9 inch cake pan. (23 x 33 cm)
• Bake at 180°C 35 – 40 minutes. (fan oven – 170 ºC) until the centre of the cake is done.
• While the cake is still hot, poke it with a skewer to help the frosting soak into the cake.
• Pour frosting on top immediately.
• For frosting:
• Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil).
• Remove from heat and add remaining ingredients.