Irresistibly Moist Texas Tornado Cake with Coconut & Pecans

This Texas Tornado Cake combines rich chocolate, crunchy pecans, and sweet coconut in a delightful one-pan treat.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 12 slices

Course: DESSERTS

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 box Chocolate Cake Mix Alternatively, use vanilla or red velvet cake mix.
1 cup Water
1/2 cup Vegetable Oil Can substitute with melted butter.
3 large Eggs Or replace each egg with 1/4 cup of applesauce for vegan option.
1 cup Shredded Coconut Unsweetened coconut can be used for less sweetness.
1 cup Chopped Pecans Can substitute with walnuts or almonds.

For the Frosting

2 cups Powdered Sugar
1/2 cup Butter Vegan butter can be used for a dairy-free version.
1/4 cup Milk Non-dairy options like almond milk work as well.
1 teaspoon Vanilla Extract

Equipment

9x13 inch baking pan
large mixing bowl
Hand mixer

Method

Directions

Preheat your oven to 350°F (175°C) to ensure even baking.
Mix together the chocolate cake mix, water, vegetable oil, and eggs in a large bowl until smooth, about 2 minutes.
Fold in shredded coconut and chopped pecans gently.
Pour the batter into a greased 9x13 inch baking pan, spreading evenly.
Bake for 30-35 minutes, checking doneness with a toothpick.
Prepare the frosting by beating powdered sugar, softened butter, milk, and vanilla extract until creamy.
Frost the cooled cake and sprinkle additional coconut and pecans on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 250mgPotassium: 120mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 15mgIron: 1mg

Notes

Store leftover cake in an airtight container; it stays moist at room temperature for up to 3 days.

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