Tornado Cake


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

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.
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