Texas Tornado Cake

Ingredients

Cake:
2 cups all-purpose flour
2 cups granulated sugar
2 large eggs
2 tsp baking soda
1 tsp vanilla extract
1 (20-ounce) can crushed pineapple, undrained

Frosting:
1/2 cup (1 stick) salted butter
1 cup granulated sugar
2/3 cup evaporated milk
1 tsp vanilla extract
1 cup chopped pecans
1 cup sweetened coconut flakes

 

Instructions

 

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.

2. Combine all cake ingredients in a large mixing bowl and mix until just combined.

3. Pour the batter into the prepared pan and bake for 30-45 minutes, or until a toothpick inserted into the center comes out clean.

4. Make the frosting while the cake is baking: In a medium saucepan, combine the butter, sugar, and evaporated milk. Bring to a boil over medium heat and cook for about 5 minutes, stirring constantly.

5. Remove from heat and stir in the vanilla extract, pecans, and coconut flakes.

6. Poke several holes in the warm cake using the handle of a wooden spoon.

7. Pour the hot frosting evenly over

8. Allow the cake to cool completely before slicing and serving.