TEXAS TORNADO CAKE

This recipe is very similar to my Ugly Duckling Cake recipe I have had for years.

2 cups all purpose flour
1 teaspoons baking soda
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
20oz can crushed pineapple

Preheat oven to 350 degrees.
Grease a 9x13" baking pan with butter.

In a large mixing bowl, mix together the flour, sugar, baking soda, eggs, vanilla, and undrained crushed pineapple. Pour batter into the prepared pan; bake for 40-45 minutes or until golden brown and cake tests done.

Leave cake in pan and poke holes with the handle end of a wood spoon.

To make the topping, in a medium sized sauce pan, heat the butter, sugar, evaporated milk, and vanilla until it reaches a boil.
Stir in the pecans and coconut; continue cooking for about 5 minutes on medium heat, stirring constantly
Pour topping evenly over the cake.
Topping:
1/2 cup salted butter
1/2 teaspoon vanilla extract
2/3 cup evaporated milk
1 cup granulated sugar
1 cup chopped pecans
1 cup sweetened coconut flakes

 Note: File Photo