Description
A moist and flavorful cake with crushed pineapple, nuts, and a luscious coconut topping, perfect for gatherings and celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple with juice
- 1 cup chopped pecans or walnuts
- 1/2 cup unsalted butter
- 3/4 cup evaporated milk
- 1 cup granulated sugar (for the topping)
- 1 teaspoon vanilla extract (for the topping)
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans or walnuts (for the topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch pan to prevent sticking.
- Whisk together the flour, sugar, baking soda, and salt until well combined.
- Add the eggs, vanilla extract, and crushed pineapple along with its juice to the dry mixture. Stir until just blended.
- Fold in the chopped pecans or walnuts gently.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
- Prepare the topping by melting butter in a saucepan over medium heat and stirring in evaporated milk, sugar, and vanilla extract. Bring to a boil and cook for 5 minutes.
- Remove from heat and fold in the shredded coconut and remaining chopped nuts.
- Pour the warm topping over the baked cake, letting it soak in.
- Allow the cake to cool slightly before serving.
Notes
This cake improves in flavor if made a day in advance. Store in the fridge for optimal taste.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Texas Tornado Cake, dessert, pineapple cake, coconut cake, easy cake recipe