Description
This Easy Texas Tornado Cake recipe is a vintage Southern dessert made with canned fruit cocktail, coconut topping, and no mixer required. A moist, one-bowl cake with crunchy caramelized coconut and nostalgic flavor. Perfect for potlucks or weeknight baking!
Ingredients
1 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 can (15 ounces) fruit cocktail (with syrup)
1/2 cup sweetened shredded coconut
1/2 cup brown sugar
1/2 cup unsalted butter
1/3 cup evaporated milk
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish.
2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
3. Add the eggs, vanilla, and entire can of fruit cocktail with its syrup.
4. Stir the batter gently with a wooden spoon until just combined. Do not overmix.
5. Pour the batter into the prepared baking dish and bake for 30 to 35 minutes until golden and set.
6. While baking, prepare the topping: In a saucepan, melt the butter with brown sugar and evaporated milk. Let it simmer for 1 minute, then stir in the shredded coconut.
7. Once the cake is out of the oven, pour the topping evenly over the hot cake.
8. Place the cake under the broiler for 2–3 minutes to caramelize the top. Watch closely!
9. Let the cake cool for at least 15 minutes before serving warm or at room temperature.
Notes
This cake is best served slightly warm with vanilla ice cream.
Do not skip the syrup from the fruit cocktail—it’s essential for moisture.
Watch the broiler closely to avoid burning the topping.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 345
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg