Tornado Cake

Step 1

Preheat oven to 350°F. Grease 9x13 inch glass baking dish with a tablespoon of butter and set aside.

Step 2

In a large mixing bowl beat together cake mix, 3 eggs, vegetable oil, and evaporated milk on medium speed for 2 minutes.

Step 3

Mix in crushed pineapple (including juice) until combined.

Step 4

Pour the cake batter into the baking dish. Bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Step 5

In a heavy saucepan whisk together egg yolks and evaporated milk.

Step 6

Add sugar, butter, and vanilla and heat over medium heat until butter melts and mixture comes to a boil.

Step 7

Simmer, stirring frequently, until the mixture thickens and deepens to a golden color. This takes about 5 minutes after mixture has come to a boil).

Step 8

Remove from heat and stir in pecans and coconut flakes. Set aside until the cake finishes cooking.

Step 9

When cake comes out of the oven, poke all over with the handle of a wooden spoon. Gently spread topping evenly over the top.

Step 10

Allow the cake to cool slightly before cutting into pieces and serving.