Gâteau « Do Nothing » à l’ananas et à la garniture de noix de coco

Ingrédients

• CAKE:
• 2 cups Plain flour
• 2 tsp Baking soda
• 2 cups Sugar - (refer notes)
• 2 Eggs
• 1/2 tsp Vanilla extract
• 2 tins of 234 gms each Canned pineapple
• FROSTING:
• 1 stick Unsalted butter (113 gms)
• 3/4 cup Evaporated milk
• 1 cup Sugar (refer notes)
• 1 cup Chopped nuts (refer notes)
• 1 cup Coconut ((unsweetened) shredded)

Préparation

1. 1

   CAKE:

2. 2

   Preheat oven to 175 C, 10 mins before baking.

3. 3

   Reserve the liquid from one of the pineapple cans and discard the liquid from the other. Crush together the pineapple pieces with the reserved liquid in a food processor, till it's in a pulp form.

4. 4

   Combine crushed pineapple, sugar, vanilla extract and eggs, till it's mixed well. Add flour and baking soda. Gently mix till it becomes a smooth batter.

5. 5

   Grease a 9x13 inch (23x33 cm) pan with oil. Pour the batter into into oiled tin. Bake at 350 F (175 C) oven for 30 - 40 minutes (refer notes) or until center of the cake is done.

6. 6

   While cake is still hot, poke it with a skewer to help frosting soak into cake. Immediately pour frosting over it. Let the cake rest for an hour for the icing to completely soak it.

7. 7

   FROSTING:

8. 8

   Cook butter, evaporated milk and sugar until thickened, about 5 minutes, stirring often. Add nuts and coconut.