Really Easy Coconut-Pineapple Tornado Cake
Recipe: #26112
May 23, 2017
Categories: Desserts, Cakes, Coconut, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day Labor Day, Mothers Day, Picnic, Potluck, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"There's different variations of this cake around, I maade this one and OMG it's so moist and it's crazy good!"
Ingredients
- FOR CAKE
-
-
-
-
-
-
- FOR TOPPING
-
-
-
-
-
-
Nutritional
- Serving Size: 1 (166.4 g)
- Calories 462.6
- Total Fat - 18.3 g
- Saturated Fat - 8 g
- Cholesterol - 56.6 mg
- Sodium - 202.8 mg
- Total Carbohydrate - 73.7 g
- Dietary Fiber - 4.3 g
- Sugars - 56.2 g
- Protein - 5.6 g
- Calcium - 44 mg
- Iron - 1.4 mg
- Vitamin C - 22.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat your oven to 350 degrees and grease a 9x13" baking pan with butter.
Step 2
In a large mixing bowl, mix together your flour, sugar, baking soda, eggs, vanilla, and crushed pineapple
Step 3
Pour into your baking pan and bake for 40-45 minutes or until golden brown
Step 4
Poke several holes in the cake with the handle of a wooden spoon
Step 5
In a medium sized sauce pan, heat your butter, sugar, evaporated milk, and vanilla until it reaches a boil
Step 6
Mix in your pecans and coconut and continue cooking for about 5 minutes on medium heat, stirring constantly..Pour your topping evenly over your cake, slice, and enjoy!
Tips
No special items needed.