Quick Tornado Dessert (Printer-Friendly Version)
# What You'll Need:
→ 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
# Let's Cook:
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.
# Cook's Notes:
01 -
You can serve it cold or at room temp
02 -
No stand mixer or hand mixer needed