I found a basic tornado cake recipe on Pinterest, but I altered the recipe and made it without Pineapple because my husband dislikes pineapple.
- 1 1/2 cups sugar
- 2 large eggs
- 1 tsp vanilla
- 1 can (15 oz) Del Monte Very Cherry (fruit cocktail without pineapple)
- 2 cups King Arthur unbleached all-purpose flour
- 2 tsp baking soda
- 1/4 cup brown sugar
- 1 cup chopped pecans
Boiled Coconut Icing Ingredients
- 1 stick (1/2 cup) unsalted butter
- 1/2 cup heavy whipping cream
- 1 cup coconut
- 3/4 cup packed brown sugar
Measure the sugar into a large mixing bowl. Add eggs. Stir ingredients with a wooden spoon after each addition. Add a can of UNDRAINED Very Cherry fruit cocktail. You need all the juice and syrup. Add vanilla. Add flour and baking soda. Pour into a 9x13" baking dish that has been sprayed with Pam cooking spray. Measure brown sugar into a small mixing bowl and add chopped pecans. Stir to combine. Sprinkle over top of the cake batter. Bake at 325 for about 40 minutes.
While cake is baking, make Boiled Coconut Icing:
Melt butter in a medium-sized saucepan over medium heat. Add heavy whipping cream, coconut and brown sugar. Stir continuously as you bring to a boil. Boil for 2 minutes. Keep warn until the cake is removed from the oven. Spoon the hot mixture over the cake when it comes out of the oven. Allow the cake to cool completely before cutting.
Serve with whipped cream or ice cream if desired. Makes 15 servings.