Pineapple/Coconut/Pecan Cake

 They're calling it a "Do Nothing Cake" but that's hardly true. It seems to me there's about as many steps in making this cake as any other. Worse, "Do Nothing Cake" doesn't give any idea what the cake actually is. So I'm christening mine a Pineapple/Coconut/Pecan Cake since those are the primary ingredients.

 This cake appears on so many websites - some without coconut - that it hardly seems a copyrighted recipe at this point. So I'll list the ingredients and make a few notes.

Pineapple/Coconut/Pecan Cake

Cake:
2 cups flour
2 cups granulated sugar
2 eggs
1 teaspoon vanilla
1  teaspoon baking soda
1/4 teaspoon salt
1-20 ounce can crushed pineapple (with juice)

Frosting:
1 stick margarine (1/2 cup)
1 cup sugar
1-5 ounce can evaporated milk
1 cup chopped pecans
1 cup shredded coconut

Direction:
1. Mix cake ingredients; pour into 13 x 9" greased baking pan; bake at 350° for 40 minutes until toothpick inserted in middle comes out clean
2. Heat butter, sugar and evaporated milk in a saucepan for frosting
3. Boil several minutes - Careful: it can foam and boil over!
4. Remove from heat and add coconut and pecans
5. Remove cake and poke holes for frosting to run into cake
6. Pour frosting over cake; spread out evenly with a spoon.

 ... and here's what it looks like in progress:

Dry cake ingredients mixed 

Cake batter poured into a pan, ready for baking 

Making the frosting, sans coconut and pecans 

The cake's just out of the oven 

Poking holes (I used a caramel apple stick) 

The finished cake, frosting in place

 Pretty easy and pretty delicious but hardly "do nothing".