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Gooey Texas Tornado Cake with Pecans & Coconut

A decadent and gooey dessert featuring a rich, moist cake topped with crunchy pecans, shredded coconut, and a sweet, buttery glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 large eggs
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter melted
  • 1 cup pecans chopped
  • 1 cup sweetened shredded coconut
Topping
  • 1/2 cup unsalted butter
  • 1/2 cup milk
  • 1/2 cup brown sugar
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Medium saucepan
  • Whisk
  • Spatula

Method
 

Baking
  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Whisk together granulated sugar, flour, and baking powder in a large bowl.
  3. Mix in eggs, milk, and vanilla extract until smooth, then fold in melted butter.
  4. Pour batter into the baking dish and spread evenly.
  5. Sprinkle pecans and coconut over the top.
  6. Bake for 35-40 minutes until golden brown.
Glazing
  1. Melt butter in a saucepan over medium heat until browned.
  2. Add milk, brown sugar, and salt; stir until dissolved and boiling, then remove from heat.
  3. Whisk in powdered sugar and vanilla until smooth.
  4. Pour hot glaze over the cake immediately after removing from the oven.
  5. Cool for at least 30 minutes before serving.

Notes

Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.