Tornado Cake
Total Time: 45 minutes
Servings: 9
Servings: 9
Ingredients:
For the cake
2 cups of flour
1 can crushed pineapple undrained (20 oz)
2 cups coconut sugar
1 tsp of vanilla
2 large eggs
2 tsp of baking soda
For the Topping
During the last 10 minutes of cake baking, on the stovetop over medium low heat combine:
1 stick of unsalted butter (1/2 cup)
1 can of sweetened condensed milk
Put milk and butter into a pan and melt to combine.
Remove from heat and mix in:
1 cup of unsweetened shredded coconut
1 cup of chopped pecans
For the cake
2 cups of flour
1 can crushed pineapple undrained (20 oz)
2 cups coconut sugar
1 tsp of vanilla
2 large eggs
2 tsp of baking soda
For the Topping
During the last 10 minutes of cake baking, on the stovetop over medium low heat combine:
1 stick of unsalted butter (1/2 cup)
1 can of sweetened condensed milk
Put milk and butter into a pan and melt to combine.
Remove from heat and mix in:
1 cup of unsweetened shredded coconut
1 cup of chopped pecans
Directions:
For the cake
Preheat the oven to 350, then grease a 12″ x 12″ pan with butter.
Combine cake ingredients and mix well.
Pour the batter into the pan and bake for 40 minutes.
A knife inserted into the cake should come out batter free when it's done.
Cake beginning to brown too quickly? Then loosely cover with aluminum foil.
For the Topping
Poke holes in the cake with a wooden spoon then pour on topping and spread it into holes.
Serve this cake warm or chilled.
For the cake
Preheat the oven to 350, then grease a 12″ x 12″ pan with butter.
Combine cake ingredients and mix well.
Pour the batter into the pan and bake for 40 minutes.
A knife inserted into the cake should come out batter free when it's done.
Cake beginning to brown too quickly? Then loosely cover with aluminum foil.
For the Topping
Poke holes in the cake with a wooden spoon then pour on topping and spread it into holes.
Serve this cake warm or chilled.
Thanks
for Shopping at Mar-Val Food Stores! Return to Recipes |