Texas Tornado Cake

Teresa Ambra

This delicious cake is made with fruit cocktail in the batter & has a streusel-nut topping. A boiled coconut topping is poured over the cake while hot. Quick, easy, economical. It's a terrific dessert for family, company or holiday meals. Everyone always raves over this cake.

3.33 from 231 votes

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Prep Time 15

Cook Time 45

Total Time 1

Course Cakes and Cheesecakes

Cuisine American

Servings

Ingredients

CAKE:

1 1/2 cups sugar
2 large eggs
2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
1 cup chopped nuts (I used walnuts)
2 cups fruit cocktail with syrup 16-oz. can (Do not drain)
2 tsp. baking soda (some may prefer only one teaspoon)
1/4 cup brown sugar packed

BOILED COCONUT ICING:

1 stick unsalted butter (1/2 cup)
1 cup coconut
3/4 cup brown sugar packed
1/2 cup evaporated milk or half and half

Instructions

CAKE:

Mix regular sugar, eggs, fruit cocktail, baking soda and flour.
Pour into greased and floured 9x13” pan or baking dish.
Combine brown sugar and nuts; sprinkle over batter.
Bake at 325° for 40 minutes.
Spread icing on cake while hot.

BOILED COCONUT ICING:

Combine icing ingredients in saucepan and boil for 2 minutes.
Spoon over cake while hot.
Let cool; cut into squares.

Notes

NOTE: Sweetened condensed milk is NOT the same as evaporated milk. They are two very different products.

NOTE: You can use evaporated milk, half-and-half or heavy whipping cream when making the icing. Because there has been some confusion in the notes, let me be clear, this recipe does not use sweetened condensed milk in either the cake or the icing.

Keyword cake, caramel, coconut, dessert, fruit cocktail, walnuts

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