Even though I started my professional career on the pastry side of the kitchen, I\u2019m not much of a baker these days. I have a few go-to cookie and brownie recipes, but I rarely dabble in cakes. But when I came across a 1940s-era recipe for something called \u201cDo Nothing Cake,\u201d I was intrigued. It sounded like something I could probably handle, and the combined flavors of coconut, pineapple, and pecans were a perfect fit for me.\n<\/p>\n
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Simply Recipes \/ Photo by Rachel Vanni \/ Food Styling by Tiffany Schleigh<\/p>\n
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What Is Do Nothing Cake (aka Texas Tornado Cake)? <\/span> <\/h2>\n
Do nothing cake is an easy-to-make, one-bowl cake that doesn\u2019t require a mixer but still comes out tender, moist, and delicious. Think of it as the predecessor to dump cakes and poke cakes.\n<\/p>\n
The original recipe combines eggs, sugar, flour, and baking soda with canned crushed pineapple. The topping is not an icing or frosting in the traditional sense, but a boiled mixture of evaporated milk, butter, shredded coconut, and chopped pecans. If you use a canned fruit cocktail instead of the pineapple, the cake is sometimes called \u201cTexas Tornado Cake.\u201d\n<\/p>\n
The first time I tried the cake, I loved it, but I saw a few opportunities for improvement. First and foremost, it\u2019s a very sweet cake. I cut the amount of sugar in half, and the cake still turned out perfectly sweet. I also added a pinch of salt to both the cake and the topping to wake up the flavors a bit.\n<\/p>\n
Finally, I gave the shredded coconut and pecans a toast in the oven before adding them to the topping. This really helped bring in a nice nuttiness that contrasted perfectly with the sweet pineapple. I left this step optional, but I recommend it if you have the time.\n<\/p>\n
The do nothing cake I came up with is pretty close to the original, at least in terms of do-nothing-ness, but it\u2019s got a little more intrigue in each bite than just one sugary note. It was a hit with all of my immediate family (a coup for my kids who normally avoid coconut). This will definitely become my go-to cake recipe, given how easy to make and well-loved it is.\n<\/p>\n
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Quick Tips for Making Do Nothing Cake <\/span> <\/h2>\n
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Don\u2019t drain the crushed pineapple. The liquid helps to keep the cake moist.<\/li>\n
For more depth of flavor, toast the shredded coconut and pecans before adding them to the topping.<\/li>\n
Substitute walnuts for pecans if you prefer.<\/li>\n<\/ul>\n
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Simply Recipes \/ Photo by Rachel Vanni \/ Food Styling by Tiffany Schleigh<\/p>\n
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