Easy Tornado Cake (Print Version)

# Ingredients:

→ Cake

01 - 1 teaspoon vanilla extract
02 - 1 can (20 oz) crushed pineapple with juice
03 - ¼ teaspoon salt
04 - 2 eggs
05 - 1 cup chopped pecans
06 - 1½ cups granulated sugar
07 - 1 teaspoon baking soda
08 - 2 cups all-purpose flour

→ Topping

09 - 1 cup shredded coconut
10 - 1 cup granulated sugar
11 - ⅔ cup evaporated milk
12 - ½ cup unsalted butter

# Instructions:

01 - Set the oven to 350°F. Lightly coat a 9x13-inch pan with grease and a dusting of flour.
02 - Mix the flour, sugar, pineapple (juice included), eggs, salt, baking soda, vanilla, and pecans in a big bowl until smooth.
03 - Spread the batter in your greased pan and bake for 30-35 minutes. It's ready when a toothpick in the middle comes out clean.
04 - Heat butter, evaporated milk, and sugar in a pot, stirring nonstop. Let it boil for 5 minutes, then mix in the coconut.
05 - While the cake’s still warm, pour the hot coconut mixture on top. Let it cool completely in the pan before serving.

# Notes:

01 - Serve it chilled or let it stay at room temp.
02 - You won't need a mixer for this one!

Back