Really Easy Coconut-Pineapple Tornado Cake

12
Servings
20m
Prep Time
40-45m
Cook Time
1h
Ready In


"There's different variations of this cake around, I maade this one and OMG it's so moist and it's crazy good!"

Original recipe yields 12 servings
OK
  • 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 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 & Variations


No special items needed.

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