Go Back
–+ servings

Texas Tornado Cake

A delightful and chaotic Texas Tornado Cake packed with sweetness, shredded coconut, and chopped pecans, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour Whole wheat can be used as a substitute.
  • 2 cups sugar Granulated sugar preferred.
  • 3 large eggs Local farm-fresh if possible.
  • 1 cup buttermilk Can be made with milk and lemon juice.
  • 1 cup vegetable oil Adds moisture to the cake.
  • 1 teaspoon baking powder Don’t be shy; it’s important for the rise.
  • 1 teaspoon baking soda Helps with fluffiness.
  • 1 teaspoon vanilla extract Use high-quality for best flavor.
  • 1 cup shredded coconut Add more if desired.
  • 1 cup chopped pecans Heavenly and can be eaten raw during prep.
Frosting Ingredients
  • 1 cup butter Softened to room temperature.
  • 8 oz cream cheese Also softened.
  • 4 cups powdered sugar Adjust if you prefer a sweeter frosting.
  • 1 teaspoon vanilla extract For added flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the oil, sugar, eggs, buttermilk, and vanilla extract until smooth.
  3. In a separate bowl, whisk together flour, baking powder, and baking soda. Gradually combine this dry mixture with the wet ingredients, stirring just until combined.
  4. Fold in shredded coconut and chopped pecans.
  5. Pour the batter into a greased 9x13 baking dish.
Baking
  1. Bake for 30-35 minutes or until a toothpick comes out clean.
  2. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.
Frosting
  1. In a bowl, beat together butter, cream cheese, and powdered sugar until fluffy. Add a splash of vanilla.
  2. Carefully frost the cooled cake.
  3. Optionally, sprinkle extra pecans on top for decoration.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 7gSodium: 200mgFiber: 1gSugar: 25g

Notes

Leftovers taste even better the next day. For a fun twist, try using chopped walnuts or almonds instead of pecans.
Tried this recipe?Let us know how it was!