Southern Chocolate Do Nuthin Cake (Tornado Cake)

Preheat oven to 350 degrees.

Grease an 8x11 or 9x13 baking dish with Baker's Joy.

In a large mixing bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of sea salt, and 1/4 cup of unsweetened cocoa powder. Whisk together.

Add 1.5 cups of sugar to the dry ingredients and whisk again.

Add 2 eggs, 1 can of crushed pineapple (juice included), and 1 teaspoon of vanilla extract to the bowl. Mix until combined.

Pour the batter into the prepared baking dish, ensuring to incorporate any dry pockets.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick comes out clean.

While the cake is baking, prepare the topping by melting 1 stick of butter in a saucepan.

Add 1 cup of sugar and 3/4 cup of evaporated milk to the melted butter. Bring to a boil and let it boil for 5 minutes until slightly thickened.

Remove from heat and stir in 1 cup of roasted chopped pecans and 1.5 cups of toasted coconut.

Once the cake is out of the oven, poke holes in it using a fork in a grid pattern.

Pour the topping over the warm cake, spreading it evenly to allow it to seep into the holes.

Let the cake cool before serving.

Equipment Needed

Spice Level:

Allergens