Quick Tornado Dessert (Print Version)

# Ingredients:

→ Cake

01 - 1½ cups white sugar
02 - 2 large eggs
03 - 1 teaspoon of baking soda
04 - ¼ teaspoon of fine salt
05 - 2 cups of plain flour
06 - 20-ounce can of crushed pineapple, juice included
07 - 1 teaspoon vanilla essence
08 - 1 cup diced pecans

→ Topping

09 - ½ cup of butter (unsalted)
10 - ⅔ cup of canned evaporated milk
11 - 1 full cup of shredded coconut
12 - 1 cup white sugar

# Instructions:

01 - Set your oven to 350°F and let it heat up. Coat a 9x13-inch pan with a layer of butter and flour.
02 - Throw together flour, sugar, eggs, pineapple (with all the juice!), baking soda, vanilla, salt, and pecans. Stir until smooth.
03 - Pour the mix into your prepared pan and bake for about 30 to 35 minutes. Check with a toothpick—it should come out clean.
04 - On the stovetop, melt butter. Add sugar and evaporated milk, and boil it while stirring for 5 minutes. Once done, mix in the coconut.
05 - While the cake is still warm, pour the coconut topping over it. Set aside and let it cool down completely in the pan.

# Notes:

01 - You can serve it cold or at room temp
02 - No stand mixer or hand mixer needed

Back