Tornado Cake | Recipe Tutorial

Easy step by step tutorial on How to make Tornado Cake , Recipe tutorial

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INGREDIENTS :

CAKE :
300 grams all purpose flour ( 10.58 oz )
230 grams sugar ( 8.11 oz )
160 grams brown sugar ( 5.64 oz )
540 grams crushed pineapple ( 19.04 oz )
2 eggs
1 teaspoon baking soda ( 6.0 grams )
1 teaspoon vanilla extract ( 4.2 grams )
1/4 teaspoon salt 1/4 teaspoon salt ( 0.57 grams )

TOPPING :
75 grams shredded coconut ( 2.64 oz )
115 grams chopped pecans ( 4.05 oz )
120 grams butter ( 4.23 oz )
160 grams evaporated milk ( 5.64 oz )
100 grams sugar ( 3.52 oz )
80 grams brown sugar ( 2.82 oz )
1/4 teaspoon salt ( 0.57 grams )
1 teaspoon vanilla extract ( 4.2 grams )

INSTRUCTIONS :

.in a large bowl add 300 grams all purpose flour, 1 teaspoon baking soda
.add 1/4 teaspoon salt, 230 grams sugar
.add 160 grams brown sugar & mix well
.in jug add 540 grams crushed pineapple, 2 eggs
.add 1 teaspoon vanilla extract & mix well
.add wet ingredients to dry ingredients & fold in
.spray baking dish with canola oil & pour in batter
.place in preheated oven 180 c / 356 f for 40 to 45 minutes
.poke holes in cake with handle side of wooden spoon & leave to cool
.in a pot on medium heat add 120 grams butter
.once melted add 100 grams sugar, 80 grams brown sugar
.add 1 teaspoon vanilla extract, 160 grams evaporated milk & mix well
.add 1/4 teaspoon salt, 75 grams shredded coconut
.add 115 grams chopped pecans, mix well & bring to a boil
.reduce to low & cook for 5 minutes
.spoon topping onto cake, spread evenly & leave to cool